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Chicken Hong Kong Noodles
Chicken Hong Kong Noodles is a delicious Indo-Chinese dish that combines tender chicken pieces with perfectly cooked noodles and a medley of colorful vegetables, all tossed in a flavorful sauce. Ingredients: Hakka noodles, Boneless chicken, Red chilli sauce, Vinegar, Corn starch, Ginger, Tomato sauce, Cabbage, Soy sauce, Sugar, Onion, Capsicum, Cooking oil, Garlic, Spring onion, Carrot
30min
Cook Time
4
Servings
Recipe
350 kCal
Recipe
1
Boil 200 grams of Hakka noodles as per the instructions on the packet. Drain and set aside.
2
Cut 250 grams of boneless chicken into small pieces and marinate with 1 tablespoon of soy sauce, 1 tablespoon of cornflour, and a pinch of salt for 15 minutes.
3
Heat 2 tablespoons of oil in a wok or large pan over medium-high heat. Add the marinated chicken pieces and stir-fry until cooked through. Remove from the wok and set aside.
4
In the same wok, add 1 tablespoon of oil and stir-fry 1 chopped onion, 1 chopped capsicum, 1 chopped carrot, and 100 grams of chopped cabbage for 2-3 minutes.
5
Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the vegetables and stir-fry for another minute.
6
Add the cooked chicken back to the wok along with the boiled noodles.
7
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of tomato ketchup, 1 tablespoon of red chili sauce, 1 teaspoon of vinegar, and 1 teaspoon of sugar. Pour this sauce mixture over the noodles and chicken.
8
Toss everything together until the noodles, chicken, and vegetables are well coated with the sauce. Cook for another 2-3 minutes.
9
Garnish with chopped spring onions and serve hot.
Nutrition
350
kCal
20 g
Protein
12 g
Fat
40 g
Carbs
200 g of Hakka Noodles
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1 tsp of Vinegar
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1 tbsp of Corn Starch
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1 tbsp of Tomato Sauce
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100 g of Cabbage
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