Hakka Noodles (Desi Chow Mein)

Ingredients

• 210 g chicken breast or thighs (thinly sliced into small ~1/2” pieces -See Note 1)
• 170 g chow mein stir-fry noodles (uncooked)
• 2 tbsp + 1 tsp neutral oil (such as grapeseed or avocado, divided)
• 3 garlic cloves (minced)
• 1/4 inch fresh ginger (minced)
• 3 green onions (thinly sliced, reserve some green parts for garnish)
• 4 oz green cabbage (white cabbage) (thinly sliced into 2” strips)
• 1 carrot (julienned)
• 1/2 small red onion (quartered & thinly sliced)
• 1/2 bell pepper (capsicum) ((green or red or a combo), cored, halved widthwise and cut into thin (~1/4 inch) strips)
• 1/4 tsp sea salt
• 1/2 cup low-sodium vegetable stock (See Note 3 for Doubling)
• lime wedges (optional - for serving)
• 1 tsp cornstarch ((or cornflour))
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 2 tsp chili garlic sauce (Lee Kum Kee, Huy Fong, or any Indian/Pakistani brands, etc.)
• 1 1/2 - 2 tsp sugar (depending on how sweet your chili garlic is)
• 1/2 tsp toasted sesame oil
• 1/2-1 tsp black pepper (1/2 tsp is kid-friendly, 1 tsp is spicy)
• 1/2 tsp red chili flakes (reduce to 1/4 tsp for kids)
• 1/8 tsp ground white pepper
• 1/4 tsp sea salt (more to taste)

Instructions

1. 1

   Place all ingredients listed under ‘Hakka Noodles Sauce’ in a medium bowl and whisk to combine.

2. 2

   Pour 2 tbsp of sauce over the chicken and toss to marinate. Set aside while you prepare the noodles.

3. 3

   Prepare noodles according to packet instructions. (I boil mine in 8-9 cups of water for 3 minutes. Then drain and rinse with cold water.) Use a tong to toss with 1 tsp of the oil to prevent them from sticking.

4. 4

   Heat remaining 2 tbsp oil in a large nonstick wok or fry pan over high heat. Add garlic and ginger and stir-fry for 10-15 seconds, until golden and starting to brown. Add the chicken and stir-fry until the color changes from pink to pale, 1-2 minutes. Stir in the veggies (green onions, cabbage, carrot, onion, and bell peppers). Sprinkle in ¼ tsp sea salt. Stir-fry for 5 minutes, until the cabbage is wilted and the vegetables are tender.

5. 5

   Add the noodles, sauce, and vegetable stock. Using tongs or two wooden spoons, toss everything together until combined and the sauce has dried up, 2-3 minutes. Garnish with green parts of onion and serve immediately. I like to serve with lime wedges, chili garlic, or ketchup.