Chicken hakka Noodles

18 Oct


A quick dinner with some weekend left over veggies and chicken ,mixed with some sauces and hakka noodles.The snap is turned a little yellow due to my kitchen bulb.The dish turns light brown due to the use of soy sauce.



  1. 2 packets of Ching’s veg hakka noodle( or any Wheat noodles)
  2. 1 tsp dark soy sauce
  3. 1 tsp light soy sauce
  4. 2 tsp  tomato sauce
  5. 1/4 tsp pepper
  6. salt to taste
  7. 1 1/2 tsp ginger garlic paste
  8. 1/2 a long carrot sliced into thin strips
  9. 1/2 a capsicum cut into strips
  10. 1/2 onion sliced
  11. 3 sprigs of spring onion-Separate white into slices and green portion chopped for later use.
  12. 1/2 cup shredded cabbage.
  13. salt to taste
  14. 2-3 tbsp of oil.
  15. 2 eggs
  16. 1/2 cup shredded chicken (I used left over rotisseri chicken shreds)
  1. Cook Hakka noodles in a Pot full of boiling water for upto 3-4mts or as per instruction on the packet,with 1 tsp of oil and drain.dribble a few drops of oil to keep the strand separate.
  2. In a heated wok,add the spring onion white portion and stir fry it with little salt and ginger-garlic paste for a mt.
  3. Add the regular white onion,and rest of the veggies and stir fry it for upto 5mts.
  4. To this add the sauces and mix well ,while keeping the wok on low to medium temperature.
  5. In this add the chicken pieces and beaten egg and whisk it around till the egg turns to scrambles.
  6. Add the Cooked noodles and toss it around for 3-4mts or till they are mixed well.
  7. Serve hot.
Leave a comment

Posted by on October 18, 2011 in Chicken, Indo Chinese


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: