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Chicken Noodles

Chicken Noodles
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Savor the comforting taste of Chicken Noodles! This quick dish marries tender chicken and vibrant vegetables with slurp-worthy noodles, perfect for busy weeknights or cozy get-togethers.

Ingredients

  • Noodles: 300 g Hakka noodles (Ching’s Egg Hakka Noodles recommended)
  • Chicken: 150 g boneless chicken breast (1 large piece, sliced)
  • Cooking Oil: 2.5 tablespoons (divided)
  • Toasted Sesame Oil: 1.5 tablespoons
  • Garlic: 5 cloves (finely chopped)
  • Ginger: 1 inch (finely chopped)
  • Green Chili: 2 (chopped, substitute with Serrano if needed)
  • Cilantro Stems: 1 tablespoon
  • Scallions: 4 (chopped, white and green parts separated)
  • Carrot: 1 large (~200 g; julienned)
  • Bell Pepper: 1 (~150 g; any color, sliced)
  • Onion: 1 small (~90 g; sliced thinly)
  • Celery: 1 stalk (~50 g; sliced)

For the Sauce

  • Dark Soy Sauce: 2 tablespoons (or 3 if using light soy sauce)
  • Sriracha: 2 tablespoons
  • Rice Vinegar: 2 tablespoons
  • Ketchup: 1 tablespoon
  • Black Pepper Powder: 1 teaspoon
  • Sugar: 1 teaspoon
  • Salt: to taste
  • Chicken Stock or Water: 2 tablespoons

Instructions

  1. Prepare the Noodles:
    Boil the Hakka noodles per package instructions. Drain well and toss with a teaspoon of cooking oil to prevent sticking. Set aside.
  2. Prep Chicken and Veggies:
    Slice the chicken into thin strips. Chop all vegetables to a similar size for even cooking.
  3. Make the Sauce:
    In a bowl, mix together all sauce ingredients. Adjust seasoning to taste; it should be bold in flavor.
  4. Stir-Fry Chicken:
    Heat 1.5 tablespoons of cooking oil in a wok over high heat. Add chicken, season with salt, and stir-fry for 3–5 minutes until cooked. Remove and set aside.
  5. Sauté Aromatics:
    In the same wok, add remaining oil and sesame oil. Add garlic, ginger, green chili, and the white parts of scallions. Sauté for about a minute until aromatic.
  6. Add Vegetables:
    Toss in carrot, bell pepper, and celery. Stir-fry for 1–2 minutes until slightly tender but still crunchy.
  7. Combine Everything:
    Add onion, cooked noodles, and chicken back to the wok. Pour in the sauce and toss for 2–3 minutes until everything is well-coated.
  8. Serve:
    Sprinkle the green scallions on top and serve immediately, enjoying the vibrant flavors!

Notes

Serving Suggestions

  • Serve chicken noodles hot, garnished with extra scallions or sesame seeds. Pair with a refreshing cucumber salad or steamed dumplings for a complete meal.

Tips & Tricks

  • Prep Ahead: Chop veggies and prepare the sauce in advance to make cooking faster.
  • Don’t Overcrowd the Wok: Cook in batches if necessary for even cooking.

Storage & Reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to three days.
  • Reheating: Reheat gently on medium-low heat on the stove or in the microwave, stirring occasionally until warmed through.

Find it online: https://indianrecipe.info/chicken-noodles/