Chicken Hakka Noodles
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Ingredients
- 300 g egg noodles
- 400 g chicken breast fillets, thinly sliced
- 200 g white cabbage, shredded
- 100 g carrot, julienned
- 1 green pepper, sliced
- 4 spring onions, sliced
- 4 garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 526 kcal
- Protein
- 34.8 g
- Carbohydrate
- 60.9 g
- of which sugars
- 6.7 g
- Fat
- 15.2 g
- of which saturates
- 2.1 g
- Fibre
- 5.2 g
- Salt
- 2.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the egg noodles according to the pack instructions, then drain and toss with 1 tbsp of the vegetable oil to stop them sticking.
- 2
Heat the remaining oil in a wok over high heat and stir-fry the chicken for 5 minutes until no pink remains, then set aside.
- 3
Add the garlic to the wok and stir-fry for 30 seconds, then add the cabbage, carrot and green pepper and stir-fry for 3-4 minutes.
- 4
Return the chicken to the wok with the noodles, soy sauce and rice vinegar, and toss over high heat for 3 minutes until everything is well combined and piping hot.
- 5
Scatter with the spring onions and serve straight away.
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