Authentic Asian Sauces
Chicken Hakka Noodles
What You Will Need
Ingredients
- 1 Chicken thigh [cut into bite size pieces]
- ½ Carrot [cut into juliennes]
- 1 egg [beaten]
- 100g hakka noodles
- 3 tbsp chicken stock
- 2 tbsp vegetable oil
- 2 cloves garlic [finely chopped]
- ½ onion [roughly chopped]
- 1 green chili [sliced]
- 1 red chili [sliced]
- 1 spring onion [finely sliced]
- ¼ red capsicum [finely sliced]
- ¼ yellow capsicum [finely sliced]
- ½ stick celery [finely chopped]
- 3 cloves garlic [finely chopped]
Seasoning
- 1 tbsp Sesame Oil
- 1 tsp Lee Kum Kee Chiu Chow Chili Oil
Sauce Mix
- 1 tsp Lee Kum Kee Light Soy Sauce
Dressing
- pinch of black pepper powder
- pinch of caster sugar
Made with
Lee Kum Kee products
How to make it
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Start by preparing the chicken. Gently heat the Sesame Oil in a pan and add the chicken. Stir fry for a few minutes until golden brown and add the chicken stock. Let it cook through for 5 minutes, or until almost all the liquid has evaporated.
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In the meantime heat a wok pan on high, and add half the vegetable oil and stir in the garlic, onion, green chili, red chili and whites of the spring onion.
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Cook for 1 minute before adding the capsicums, celery and carrot. Allow to cook for 3 - 4 minutes. Push the veggies to one side and add the remaining vegetable oil to the other side.
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Pour in the beaten egg, and gently start breaking it up, moving it around slowly until it looks like scrambled eggs.
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Add the cooked chicken, cooked hakka noodles, Lee Kum Kee Light Soy Sauce, Lee Kum Kee Chiu Chow Chili Oil, good pinch of black pepper and a pinch of caster sugar. Toss everything together.
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Serve sprinkled with the remaining spring onion greens.