Chicken Hakka Noodles is a delightful Indo-China dish that is famous for its bright flavours and remarkable textures. This dish combines the stir-fry technique with colourful vegetables, tenders, and full-of-flavour sauces, creating hearty and delicious food. In essence, Chicken Hakka Noodles boiled noodles are often wheat-based with fried, stir-fried pieces of chicken in a wok that has been marinated. Marinating fine strips of chicken in soy sauce, ginger, and garlic with sometimes a little chilli gives it that zest to the flavour. Now that it is all set with the chicken getting right in the frying pan, it is soft and has absorbed all the flavours and richness of all the sauces. The vegetables take the lion's share in the Chicken Hakka Noodles recipe, which gives it a crunch and freshness. Most of the vegetables used are bell peppers, carrots, cabbage, and spring onions, all sliced thinly so that they start cooking instantly. The vibrant colours of the vegetables not only enhance the colour factor and add essential nutrients, giving the dish an excellent balance. This is the secret to an ideal stir-fry texture- the noodles becoming crisp at the edges and chewy in the centre. Adding soy sauce, oyster sauce, and some black pepper harmonises the sweetness with the savoury sensation of umami flavours. A dash of sesame oil at the end creates a nutty aroma that will elevate the dish. At the very end, a squeeze of lime and freshly chopped coriander are added for just an extra burst of freshness, along with chicken Hakka noodles. It can be served hot alone or with various Chinese dishes like Manchurian or spring rolls. This dish is not just a meal; it's a celebration of flavours, so it sure is a favourite for all food lovers across the globe.

• 200 gms hakka noodles
• 200 gms chicken
• 1 pinch salt
• 1 capsicum
• 2 carrot
• 100 gms cabbage
• 1 onion
• 3 tbsp oil
• 2 cloves garlic
• 1 tsp ginger
• 1 tbsp vinegar
• 1 tsp black pepper powder
• 2 tbsp soy sauce
• 2 tbsp chili sauce

• Start by boiling 200 gms of Hakka noodles, following the instructions on the packet. It is quite essential to observe the cooking time strictly to ensure you get it right. After boiling the noodles, drain all the water and rinse them in cold running water to stop cooking. This step also removes excess starch, thus avoiding gumminess. After rinsing, place the noodles on a strainer for full draining.
• While cooling the noodles, prepare the chicken.
• Take 250 gms of boneless chicken and cut it into strips. Cutting the chicken into strips ensures that the chicken cooks evenly and quickly when stir-fried.
• Marinate the chicken strips in a bowl with one tablespoon of soy sauce, one tablespoon of cornflour, and a pinch of salt. It will provide flavour, tenderise the meat, and get a little crispy when cooked in it.
• Allow the chicken to marinate for approximately 15 minutes. That short marination is going to give flavour to the chicken and prevent moisture loss during cooking.
• Place the two tablespoons of oil in a wok or very large skillet over high heat.
• The high heat will help infuse the stir-fry texture. After allowing the oil to become hot, add the chicken in the marinade to the wok. Stir-fry the chicken for about 3-4 minutes until it is fully cooked and will no longer be pink.
• Keep stirring the chicken in the pan all the time so it is cooked evenly. When it is ready, remove the chicken from the wok and set it on the plate for serving.
• In the same wok, pour one tablespoon of oil. This will ensure that the vegetables absorb all the flavours remaining in the pan. Add one chopped onion, one chopped capsicum (bell pepper), one chopped carrot, and 100 gms of shredded cabbage.
• Stir-fry the vegetables for 2-3 minutes. The idea here is to cook the vegetables just tender but still crisp to retain the colours and nutrients.
• Add in 2 minced garlic cloves and 1 teaspoon of grated ginger after the vegetables are nearly cooked. Stir-fry for a further minute. The addition of garlic and ginger will not only bring flavour to the dish but also a wonderful aroma quintessential in Asian cuisine.
• Continue to stir-fry the ingredients so that all the garlic and ginger are evenly distributed.
• Now, it's time to bring everything together in the final dish. Add the chicken back to the wok with the stir-fried vegetables.
• Chicken Hakka Noodles is a most delectable Indo-Chinese dish prepared by stir-frying noodles mixed with tender marinated chicken and a colourful medley of vegetables.
• The Chicken Hakka Noodles dish is prepared by cooking the noodles, marinating chicken strips in soy sauce and cornflour, and stir-frying the mixture with onions, capsicum, carrots, and cabbage.
• Tossed with some garlic, ginger, soy sauce, and chilli sauce, it is garnished with spring onion greens and served hot for a delicious meal.