Chicken Hakka Noodles are so good! Egg noodles, shredded chicken, and vegetables come together in this Indo-Chinese stir fry for a tasty brunch or dinner.
Cut the chicken breasts into small bite-sized pieces.
Sprinkle with a little salt and pepper and fry the chicken in a 1 tablespoon oil in a frypan for 3-4 minutes. The chicken should be cooked through but still tender.
Once cool, shred the chicken further if you want or leave as is. Cover and keep aside.
Cook the egg noodles
Pour 8-10 cups of water in a large pot and bring it to a boil. Add a generous amount of salt (about 2 tsp) and a few drops of cooking oil.
Add the noodles and separate them with a large spoon so they don't stick together. Let them cook in the boiling water for 8-10 minutes, stirring frequently until al dente (90% cooked). To check this, take a few noodles out and press them between your fingers. They should still be firm and retain their shape.
Drain the noodles in a colander and rinse with cold tap water to stop further cooking. Keep aside.
Bring it all together
In a large wok, heat the remaining 2 tablespoon cooking oil on high and add the onions and garlic. Toss the veggies in the wok for a minute. Now, add the bell peppers and spring onions and toss again for a minute. Reserve a few spring onions for garnishing later.
Add the chicken and the drippings from the pan in which you cooked it and toss.
Follow immediately with the noodles and stir to mix with the sauce. Cook for about 2 minutes on high heat.
Garnish with the reserved spring onions and serve hot.
Notes
Cook the vegetables in the wok on high heat for a short time. They should be tender but still crunchy.
Go easy on the salt as soy sauce is quite salty. Taste the noodles before serving and add more salt if needed.
If you already have some cooked shredded chicken, you canc use it in this recipe.
You can add more vegetables to the noodles if you wish to. Some options are sliced mushrooms, sugar snap peas, julienned carrots, green beans, and shredded cabbage.
You can also add eggs when you're sautéing the vegetables. Push the veggies to one side, scramble two eggs in the wok, and mix with the veggies.