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Chicken Hakka Noodles

Course Meals
Cuisine Indo Chinese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Rafeeda

Ingredients

  • 450 gm noodles
  • 350 gm boneless chicken
  • 1/4 tsp turmeric powder
  • 1/4 tsp black pepper powder
  • 1/4 cup chicken stock
  • 3 tbsp oil
  • 3 large eggs
  • 1 carrot juliened
  • 1 capsicum chopped small
  • 1 bunch spring onion onion side and greens chopped separately
  • 1/2 cup roughly chopped cabbage
  • 3 tbsp soya sauce
  • 2 tbsp red chilli sauce
  • 1 tsp white pepper powder
  • Salt and pepper to taste

Instructions

  • Boil the noodles till el dente as per pack instructions. Do not overcook! Drain and wash well in cold water. Set aside.
  • Cube the chicken into small pieces. Toss up in the turmeric and some salt in a pressure cooker.
  • Cook on high in a pressure cooker for one whistle. Push up and release the pressure.
  • Measure out the stock. If more than 1/4 cup, cook on high flame till it dries up. Otherwise, add water to fill the cup.
  • Heat oil in a wok. Break in the eggs with some salt and pepper and scramble it well.
  • Add in the spring onion side and the vegetables and toss well. Cook on high flame till half done.
  • Add in the chicken, stock, sauces, white pepper and seasoning and cook well for a couple of minutes. Make sure salt is slightly higher since it will get adjusted once noodles are added.
  • Add the cooked noodles and toss to coat well all over. Cook for another two minutes, add the spring onion greens and switch off. Serve warm.

Notes

Instead of cooking the chicken in the cooker, you can saute it in a little oil till done. For making the stock, you can dissolve one cube into 1/4 cup hot water and proceed with the remaining steps.