Chicken Hakka Noodles
“Wow!! What a lovely smell of Noodles mamma!!” Exclaimed, my children as we passed a road side food vendor who was busy preparing noodles for his customers while they looked on. He added vegetables, a dash of this and that, the fumes clouding his already perspiring face. The smell of the noodles was really tempting in-spite of the hygiene lacking in the very preparation of it. My children knew better than to ask me to buy them as I was a stickler to cleanliness and healthy eating. “Mamma you know what, your noodles would taste better than any of the five star restaurants or these road side food vendors “my son said, passing a subtle hint with a beatific smile on his face that said please make noodles for dinner. My daughter whispered “Mamma add chicken in the noodles, it tastes sooooo good you know”.
Children!! How beautifully they convey their desires so nicely, isn’t it? We must learn the art of diplomacy from them. We walked back home, while my children chattered incessantly about the proposed treat at home prepared of course by me. Thank God I always keep my larder stocked well with every possible item knowing my children’s unconditional and diplomatic demands. Not only this chicken hakka noodles, they love Chicken Fried Rice, Chicken Spring roll and Chicken Noodles Samosa which I make regularly for them at home for their meal or snack box or the kids get togethers.
I then set about doing the necessary preliminary work, put the chicken to boil, boneless variety as they would be easier to shred than with the ones having bones in them and they boil faster too. The vegetables in the noodles give an added colour and make the plain looking noodles look bright and inviting with pieces of succulent chicken peeping out shyly in between the vegetables with yummy looking eggs that add to the flavour of this dish. Green chillies (from my bountiful garden), were plucked and I started the process of chopping the vegetables. All was happening simultaneously, the chicken getting boiled, the noodles dunked in water and merrily boiling away making blubbering noises as if they were calling out for attention, singing” look at me look at me, I am boiling, take me out, take me out before I shout” The julienning of vegetables is an art indeed and when done correctly adds to the uniformity of the dish and they get cooked well too. The necessary embellishments like the soy sauce, green chilli sauce and vinegar spice up the dish. On the whole, a wonderful treat to the palate. Don’t you think so?
Let’s run through the lovely recipe which is regular affair at our table, shall we?
Chicken Hakka Noodles
Time: 20-25 minutes
1 Cup, boneless chicken, boiled and shredded.
200 Gms, Hakka Noodles Pack
¼ cup, carrot, chopped finely
½ Cup cabbage shredded
¼ Cup, beans cut in strips (1 Inch) (blanched)
¼ Cup, yellow pepper, julienned
¼ Cup, green pepper (capsicum), julienned.
¼ Cup, spring onion whites chopped.
1/3 Cup, Spring onion greens, cut in strips (1 inch length)
2 Eggs, lightly whisked
2 Green chillies, finely chopped
½ Tablespoon, garlic finely chopped
1 teaspoon green chilli sauce
1 Tablespoon, Soy Sauce (15 ml)
1 teaspoon of vinegar
Salt, pepper according to taste.
2 Tablespoons – Sesame oil
Boil the noodles according to the instructions given in the packet.
In a wok, heat oil, add garlic and chillies and fry for few seconds.
Add onions and sauté on high for 30 seconds.
Add beans, carrots, yellow pepper, capsicum and cabbage. Sauté on high for 30 seconds.
Now shove the vegetables to one side of the pan and add the lightly whisked eggs. Let the cook for a while and then scramble the eggs well.
Then add the shredded chicken and toss everything well.
Add Green chilli sauce, soy sauce, salt and pepper and toss once again.
Add vinegar and allow everything to cook for 30 seconds.
Now add the boiled noodles along with the onion whites and green and toss.
Chicken Hakka noodles is ready to be served.