Pan-Fried Non-Veg Noodles Recipe: An Indo-Chinese Approach To Your Ordinary Hakka Noodles Recipe

Name: Pan-Fried Non-Veg Noodles Recipe: An Indo-Chinese Approach To Your Ordinary Hakka Noodles
Total time: 45 min
Yield: 2
Cuisine: Chinese

Recipe By Slurrp Editorial

Smoky, umami and loaded with juicy chicken and crunchy vegetables, pan-fried non-veg noodles make a highly satisfying meal, be it for lunch or dinner. This Indo-Chinese favourite combines springy noodles, tender chicken strips, colourful vegetables, and a taste bud-tingling mix of sauces. Cooked over high heat in a wok or wide frying pan, it delivers that irresistible street-style flavour easily at home.

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Non Vegdiet

45minstotal

Recipe Video

Home style fried noodles so delicious and satisfying. Simple, quick, and packed with taste

3 mins

ingredients serves

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Ingredients For Pan-Fried Non-Veg Noodles Recipe: An Indo-Chinese Approach To Your Ordinary Hakka Noodles Recipe

200 g hakka noodles
200 g boneless chicken
as required cut into thin strips
1 nos medium onion
as required Thinly sliced
1 nos small capsicum
as required Thinly sliced
1 nos medium carrot
as required Julienned
as required ½ cup shredded cabbage
3 nos Spring onions
as required chopped (whites and greens separated)
1 tbsp finely chopped garlic
1 tsp finely chopped ginger
1 tbsp ½Soy Sauce
1 tbsp red or green chilli sauce
1 tbsp tomato ketchup
1 tsp Vinegar
as required ½ tsp black pepper powder
as required ½ tsp chilli flakes (optional)
2 tbsp cooking oil
as required plus a little for the noodles
as required Salt
as required to taste
3 tbsp cornflour mixed with water (optional
as required for a lightly glossy sauce)

Directions : Pan-Fried Non-Veg Noodles Recipe: An Indo-Chinese Approach To Your Ordinary Hakka Noodles Recipe

STEP 1.First, bring a large pot of salted water to a rolling boil. Now add your preferred kind of Hakka noodles and cook until just tender, following the packet’s instructions. Drain immediately, rinse briefly under cold water, and toss with a little oil to prevent sticking. Now set it aside.
STEP 2.In a bowl, mix your chicken strips with 1 tsp soy sauce, a pinch of black pepper, and a little salt. Leave the chicken to marinate for 10 to 15 minutes while you prepare your vegetables.
STEP 3.After that, heateat 1 tbsp oil in a wok or wide frying pan over medium-high heat. Then pour in the chicken in a single layer and cook, turning as needed, until browned and thoroughly cooked. Transfer the chicken to a plate.
STEP 4.In the same, chicken pan, add the remaining oil and stir-fry your chopped garlic, ginger, and spring onion whites for 30 to 45 seconds, being extra careful to not burn them.
STEP 5.Now toss in the onion, carrot, capsicum, and cabbage. Stir-fry over high heat for 2 to 3 minutes, ensuring the vegetables remain slightly crisp.
STEP 6.Time to prepare the sauce by mixing your remaining soy sauce with the chilli sauce, tomato ketchup, vinegar, black pepper, and chilli flakes, if using. Pour the saucy mixture into the pan and stir to coat the vegetables.
STEP 7.Finally return your cooked chicken to the pan and tip in the noodles. Toss well over high heat for 2 to 3 minutes, lifting and turning the noodles so the sauce coats each strand evenly. If you prefer a slightly thicker, glossy coating, then stir in a quick cornflour-water slurry and cook for another 30 to 60 seconds.
STEP 8.Always do a taste-test and adjust the seasoning, adding salt only if needed. Garnish with your spring onion greens and serve hot, straight from the pan.

Nutrition
value

772

calories per serving

29 g Fat26 g Protein98 g Carbs4 g FiberOther

Current Totals

29 g Fat
26 g Protein
98 g Carbs
4 g Fiber

MacroNutrients

Carbs
98 g
Protein
26 g
Fiber
4 g

Fats

Fat
29 g

Vitamins & Minerals

Calcium
42 mg
Iron
3 mg
Vitamin A
68 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
26 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
60 mg
Manganese
1 mg
Phosphorus
409 mg
Selenium
37 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts