Hakka Noodles
Equipment
- Large frying pan or Wok
Ingredients
- 8-10 oz skinless boneless chicken breast thinly sliced for plant based use the same amount of firm tofu, edamame or skip
- 1 tbsp cornstarch
- 8-9 oz fresh noodles cooked according to package instructions
- 1½-2 cups shredded green cabbage
- 1 large carrot, shredded or julienned
- 6-8 oz shiitake or oyster or cremini mushrooms sliced
- 6-8 oz snap peas sliced
- 2-3 green onions, chopped
- 2-3 tbsp avocado or any neutral tasting oil
- 1 tbsp sesame seeds, toasted
- 4-6 cloves garlic minced
- 1 heaped tbsp ginger minced
Stir Fry Sauce
- 2 tbsp Oyster sauce or Hoisin sauce
- ¼ cup light soy sauce or shoyu low sodium
- 1 tbsp dark soy sauce
- ½ tsp brown sugar
- 1 tbsp rice vinegar
- chili garlic sauce as needed
Instructions
- In a bowl add the thinly sliced chicken, 2 tbsp light soy sauce and one tbsp cornstarch. Mix well until well coated. Set aside.
- In a small bowl mix all the ingredients for the sauce and set aside.
- Heat a large frying pan or wok until hot. Swirl half the neutral oil, and add the noodles. Pan fry for 4-5 minutes, tossing constantly. When the noodles start to crisp transfer them to a large plate. Set aside.
- Heat the same pan and swirl the remaining oil. Add the garlic and ginger and saute for a few seconds. Add the marinated chicken and cook on high heat, sauteing for 2-3 minutes (depending on the thickness of the pieces) until the chicken is opaque and cooked through, this happens fast. Once the chicken is opaque add the veggies and sesame oil.
- Stir-fry for 2-3 minutes until the veggies are cooked, but still crisp. Now add the noodles, the sauce and toss everything until all the ingredients are evenly distributed.
- Garnish with green onions and sesame seeds. Enjoy!!!
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