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Chicken hakka noodles
Also known as हक्का नूडल्स · hakka noodles · chicken hakka noodle · indo chinese noodles
Noodles tossed on violent heat with julienned vegetables, chicken and soy, faintly smoky from the wok. The Indo-Chinese standard.
Typical serving
560 kcal
usually 440–710 kcal
 Protein | 24 g |
|---|---|
 Carbs | 71 g |
 Fat | 20 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- everything julienned before the pan goes on — it cooks in four minutes
- the widest pan you own
Ingredients
Serves 2 · dimmer marks are storecupboard
- 170gegg noodles
- 180gchicken breast
- 250gcabbage, carrot and pepper
- 4spring onions
- 2 tbspoil
- 2 tbspsoy sauce
- 1 tbspvinegar and chilli sauce
- 4garlic cloves
- 1 tspwhite pepper
Method
6 steps
boil · 8mNoodles cooked a minute short of the packet, drained, rinsed cold and tossed with a teaspoon of oil. Left warm and undrained they set into a single brick.
chop · 12mEverything cut into matchsticks of roughly the same length, the chicken included, and lined up beside the hob before the pan is lit.
fry · 5mPan as hot as it goes. Chicken in first, spread out and left to colour, then moved until it is white right through with no pink anywhere.
- fry · 3m
Garlic for seconds, then the vegetables tossed hard and fast — they should still snap. Anything that has gone soft has been in there too long.
fold · 3mNoodles in, then soy, vinegar, chilli and white pepper poured down the side of the hot pan rather than onto the noodles, and everything lifted and turned rather than stirred.
finish · 1mThe green of the spring onion through off the heat.
Worth knowing
Named for the Hakka migrants of Calcutta’s Chinatown — Tangra’s restaurants still run the original family kitchens.
More from the South Asian kitchen
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