Indo Chinese Chicken Hakka Noodles Recipe
Embark on a culinary journey with this Indo Chinese Chicken Hakka Noodles recipe, which seamlessly blends the flavors of traditional Chinese cooking with Indian spices and ingredients. Perfect for a cozy dinner, this dish promises to tantalize your taste buds while being straightforward enough for novice cooks. So, gather your ingredients and let’s bring this delightful meal to your table!
Ingredients
| Ingredient | Quantity |
|---|---|
| Hakka Noodles | 500 grams |
| Chicken breasts (thinly sliced) | 1/2 |
| Onion (thinly sliced) | 1 |
| Green Bell Pepper (Capsicum) | 1 (thinly sliced) |
| Carrot (Gajjar) | 1 (thinly sliced) |
| Garlic | 4 cloves |
| Green Chillies | 3 (slit lengthwise) |
| Soy sauce | 2 tablespoons |
| Vinegar | 1 tablespoon |
| Red Chilli sauce | 1 tablespoon |
| Sunflower oil | As required |
| Salt | To taste |
| Black pepper powder | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 30 g |
| Carbohydrates | 60 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 800 mg |
Instructions
Preparation
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Boil the Noodles: Start by bringing a large saucepan of water to a rolling boil over medium heat. Once the water is boiling, gradually add the Hakka noodles along with a teaspoon of sunflower oil and a pinch of salt. Cook the noodles until they are firm yet tender, typically around 5-7 minutes.
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Drain and Cool: Once cooked, drain the noodles in a colander and allow them to cool. To prevent sticking, rub a small amount of oil on your hands and gently run your fingers through the noodles to separate them.
Cooking
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Sauté the Aromatics: In a large wok or skillet, heat 2 tablespoons of sunflower oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
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Cook the Chicken: Add the thinly sliced chicken to the pan, cooking for about 5-10 minutes until the chicken is fully cooked and no longer pink.
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Add the Vegetables: Incorporate the sliced onion, green bell pepper, and carrot into the wok. Stir-fry for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
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Season the Dish: Pour in the soy sauce, vinegar, and red chili sauce, and add the slit green chillies. Stir well to combine all the flavors.
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Combine with Noodles: Gently toss the prepared noodles into the wok, ensuring they are coated in the sauce and mixed with the chicken and vegetables. Sprinkle with salt and black pepper to taste, giving everything a good stir to combine without breaking the noodles.
Serving
- Serve and Enjoy: Serve the Indo Chinese Chicken Hakka Noodles hot, ideally paired with Asian Style Honey Chicken with Vegetables and Burnt Garlic Veg Fried Rice for a complete meal. Don’t forget to finish off with a delightful dessert such as Chocolate and Salted Caramel Tart for a truly satisfying dinner.
Cooking Tips
- Feel free to customize the vegetables according to your preference; bell peppers, broccoli, or bok choy work wonderfully in this dish.
- For a vegetarian version, substitute chicken with tofu or add more vegetables.
Conclusion
Indo Chinese Chicken Hakka Noodles is not just a meal; it’s a flavorful experience that brings together the best of both culinary worlds. Whether you’re preparing a weekday dinner or entertaining guests, this dish is sure to impress. Enjoy the blend of spices and textures, and make it a part of your regular dinner rotation!
