Indo Chinese Chicken Hakka Noodles Recipe
Indo Chinese Chicken Hakka Noodles is a delightful fusion dish that brings together the bold flavors of Chinese-style noodles with the spices and seasoning typical of Indian street food. Popular across India, this dish is an all-time favorite enjoyed by both kids and adults alike. With the perfect combination of tender chicken, fresh vegetables, and tangy sauces, it makes for a quick, delicious, and satisfying meal that can be easily whipped up in no time. Tossed with a special blend of soy sauce, vinegar, and red chili sauce, this Indo Chinese Chicken Hakka Noodles is sure to impress everyone at your dinner table!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hakka Noodles | 1 Pack |
| Chicken breasts | 1/2, thinly sliced |
| Onion | 1, thinly sliced |
| Green Bell Pepper (Capsicum) | 1, thinly sliced |
| Carrot (Gajjar) | 1, thinly sliced |
| Garlic | 4 cloves |
| Green Chillies | 3 |
| Soy sauce | 2 tablespoons |
| Vinegar | 1 tablespoon |
| Red Chilli sauce | 1 tablespoon |
| Oil | As required |
| Salt | To taste |
| Black pepper powder | To taste |
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 4 servings
Course: Dinner
Cuisine: Indo-Chinese
Diet: Non-Vegetarian
Nutritional Information (Approximate per serving):
| Nutrient | Value |
|---|---|
| Calories | 350-400 kcal |
| Protein | 25 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 700 mg |
Note: Nutritional values are estimates and may vary based on specific ingredients and portions used.
Instructions:
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Boil the Noodles: Start by boiling water in a large saucepan over medium heat. Once the water comes to a boil, add the Hakka noodles along with a teaspoon of oil and a pinch of salt. Cook the noodles for about 5-7 minutes or until they are firm but not overcooked. Drain the water and transfer the noodles to a colander. Run your hands through the noodles while rubbing a little oil over them to prevent them from sticking together.
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Cook the Chicken: In a large pan or wok, heat some oil over medium heat. Add the finely chopped garlic and sautรฉ it for a minute or until fragrant. Next, add the sliced chicken breasts and cook for 5-7 minutes, or until the chicken turns golden and is cooked through.
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Stir-Fry the Vegetables: Once the chicken is done, add the sliced onion, green bell pepper (capsicum), and carrot to the pan. Sautรฉ the vegetables for 2-3 minutes, ensuring they remain crunchy and fresh. The vegetables should retain their vibrant color and slight crunch to maintain the texture of the dish.
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Add the Sauces and Spices: Pour in the soy sauce, vinegar, and red chili sauce into the pan, followed by the chopped green chillies. Mix everything well, allowing the flavors to combine and coat the chicken and vegetables.
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Toss the Noodles: Now, add the boiled noodles to the pan. Gently toss the noodles into the sauce and vegetable mixture using a fork or tongs, ensuring the noodles donโt break. Sprinkle salt and black pepper powder to taste and stir well to ensure the noodles are evenly coated with the sauce.
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Serve: Once everything is well mixed and heated through, your Indo Chinese Chicken Hakka Noodles are ready to serve. Enjoy it hot as a main dish or pair it with sides like Asian-style honey chicken with vegetables or burnt garlic fried rice for a complete Indo-Chinese feast!
Serving Suggestions:
For a perfect dinner, serve Indo Chinese Chicken Hakka Noodles along with:
- Asian Style Honey Chicken with Vegetables: A deliciously sweet and savory dish with tender chicken and crunchy vegetables glazed in a rich honey sauce.
- Burnt Garlic Veg Fried Rice: A flavorful rice dish with a smoky garlic finish, pairing beautifully with the noodles.
- Chocolate and Salted Caramel Tart: For dessert, indulge in this decadent tart that combines the richness of chocolate with the perfect balance of salted caramel.
Tips & Variations:
- Vegetarian Option: You can easily make this dish vegetarian by replacing the chicken with tofu or your favorite mix of vegetables like mushrooms, broccoli, and baby corn.
- Spice Level: Adjust the number of green chilies based on your preference for spice. You can even add some red chili flakes for an extra kick.
- Noodles Substitution: If Hakka noodles are not available, feel free to use other types of noodles like egg noodles or even spaghetti for a different twist.
- Additional Flavor: For added depth, a dash of sesame oil can be used to finish the dish for an authentic taste.
This Indo Chinese Chicken Hakka Noodles is not only quick and easy but also a deliciously comforting meal that combines the best of both Indo and Chinese flavors. Whether you’re planning a cozy dinner or a gathering, this recipe is sure to be a hit with everyone!
