Restaurant Style Chinese Chicken Hakka Noodles Recipe - Mixed Hakka Noodles

Video of How To Make Chinese Chicken Hakka Noodles

Prepare time: 20 min
Cook: 30 min
Ready in: 5 min

Today we will learn Restaurant Style Chinese Chicken Hakka Noodles Recipe. Chicken Hakka Chowmein is one of the popular noodles recipe in Chinese Cuisine. It is very tasty delicious Chinese recipe.

Hakka noodles is a Chinese food where we boiled noodles and stir fried with sauces and vegetables and meats.

Ingredients of Chicken Hakka Noodles

  1. Egg noodles / Chowmein – 3 packets
  2. Boneless chicken keema – 250 gm.
  3. Egg – 2 pcs
  4. Sliced mushroom – 2 pcs
  5. Sliced Capsicum 1 cup
  6. Sliced Cabbage
  7. Sliced Carrot – 1 cup
  8. Sliced Beans – 1 cup
  9. Sliced onion – 1 medium size
  10. Chopped ginger garlic – 1 tbsp
  11. Vinegar – 3 tbsp
  12. Black pepper powder – 2 tsp
  13. Lemon juice – 1 tsp
  14. Salt
  15. Sugar
  16. Refined oil

How to make Chicken Hakka Noodles

1Marinate the chicken pieces with 1 tsp lemon juice and keep it for 15 min. Boil the water. Add noodles. Add 1 tbsp of oil and ½ tsp of salt.

 

2

Drained all the water and washed the noodles by normal water. Beat the eggs with ¼ tsp of salt. Heat ½ tsp oil and fry eggs.

 

3

Heat 5 tbsp oil. Add 1tbsp chopped ginger garlic and sliced onion. Cook in medium flame for 1 min. Add carrots, beans, 1 tsp salt. Close the lid and cook for 3 min in low flame.

 

4

Open the lid. Add capsicum, cabbage. Close the lid again and cook for 5 min.

 

5

Add mushroom and chicken pieces. Cook for 3 min in high flame. Add boiled noodles, fried eggs, 2 tbsp vinegar, 1 tsp black pepper powder, 1/2 tsp salt, ½ tsp sugar. Add some oil if required. Then fry it in high flame.

6

Check sugar and salt. Add more vinegar and black pepper for more sour and spicy.

 

Now ready your mixed chicken hakka chowmein. Serve it hot. If you like this Noodles Recipe then doesn’t forget to like it, Share it and must subscribe my YouTube channel to get regular new Chinese recipe updates.

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