Hakka Noodles
Stir-fried noodles with vegetables and sauces, prepared with soy sauce, vinegar, and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Hakka Noodles (boiled and drained) | 500 | Grams |
| Chicken Breast (sliced into thin strips) | 400 | Grams |
| Carrot (julienned) | 2 | Count |
| Bell Pepper (sliced into thin strips) | 1 | Count |
| Cabbage (shredded) | 200 | Grams |
| Green Onion (chopped) | 4 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce (light soy sauce) | 4 | Tbsp |
| Vinegar (white vinegar) | 2 | Tbsp |
| Chili Sauce (adjust to taste) | 2 | Tbsp |
| Sesame Oil (for flavor) | 2 | Tbsp |
| Vegetable Oil (for stir-frying) | 3 | Tbsp |
| Salt (adjust to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Heat vegetable oil in a large wok over medium-high heat.
- Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Add sliced chicken breast and stir-fry until cooked through, about 5 minutes.
- Add julienned carrots, sliced bell pepper, and shredded cabbage. Stir-fry for 3-4 minutes until vegetables are slightly tender.
- Add boiled noodles to the wok and toss with the vegetables and chicken.
- Pour in soy sauce, vinegar, chili sauce, and sesame oil. Stir well to combine all ingredients.
- Season with salt and freshly ground black pepper. Adjust seasoning to taste.
- Garnish with chopped green onions and serve hot.
Kitchen equipment
WokGraterJulienne Peeler