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

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
45m.total
Pan-Fried Non-Veg Noodles Recipe: An Indo-Chinese Approach To Your Ordinary Hakka Noodles
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Ingredients for Pan-Fried Non-Veg Noodles Recipe: An Indo-Chinese Approach To Your Ordinary Hakka Noodles Recipe

  • 100 g hakka noodles
  • 100 g boneless chicken
  • As required cut into thin strips
  • 1/2 nos medium onion
  • As required Thinly sliced
  • 1/2 nos small capsicum
  • As required Thinly sliced
  • 1/2 nos medium carrot
  • As required Julienned
  • As required ½ cup shredded cabbage
  • 1.50 nos Spring onions
  • As required chopped (whites and greens separated)
  • 1/2 tbsp finely chopped garlic
  • 1/2 tsp finely chopped ginger
  • 1/2 tbsp ½Soy Sauce
  • 1/2 tbsp red or green chilli sauce
  • 1/2 tbsp tomato ketchup
  • 1/2 tsp Vinegar
  • As required ½ tsp black pepper powder
  • As required ½ tsp chilli flakes (optional)
  • 1 tbsp cooking oil
  • As required plus a little for the noodles
  • As required Salt
  • As required to taste
  • 1.50 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

  • 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

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

MacroNutrients

  • Carbs
    98g
  • Protein
    26g
  • Fiber
    4g

Fats

  • Fat
    29g

Vitamins & Minerals

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