Egg Chicken Hakka Noodles

Hakka Noodles is one of my favourite street food since childhood. I can still remember the small street food joint at my home town, where a thin skinny man used to cook this noodles (the tastiest noodles I must say) with such a speed that often we just couldn’t notice his hands, only some flashes was there. His wok was very interesting, it was fully black, the shape was very uneven. But the outcome from that wok was outstanding. I can still feel the taste, oh I missed it so much. Like that man there are so many in this country scattered at many places working with many small or big eating joints, cooking hakka noodles every day. You may find many recipes on this, as it’s a very popular food. I’m sharing my version of Egg Chicken Hakka Noodles here.

I’ve tried to replicate the street like flavor and taste in this recipe of mine. Hope that it will work well for you. If you are trying this, please let me know about your experience. 🙂

Serves- 6

Egg Chicken Hakka Noodles

Ingredients

• Wheat noodles- 280g
• Chicken- 1 cup (boneless, cut into small cubes)
• Eggs- 2 (whisked)
• Garlic cloves- 10-12 (chopped)
• Green chilies- 3 (chopped)
• Spring onions- 3 (sliced, bulbs only. Keep the green parts separately for later use)
• Carrot- 1 (thinly sliced)
• Red or green cabbage- 1/2 (thinly sliced)
• Green bell pepper/capsicum- 1 (thinly sliced)
• Onion- 1 big sized (thinly sliced)
• Green chilli sauce- 2 tbsp
• Soya sauce- 1 tbsp
• White Vinegar- 1 1/2 tbsp
• Tomato ketchup- 4 tbsp
• Salt to taste
• Black pepper powder- 1/2 tsp
• Vegetable oil- 6 tbsp

Method

Pressure cook the chicken pieces with little salt, add leveled water. Take off the flame after 2 whistles. Open the lid after the pressure has reduced, drain using a strainer. Keep the stock, you can use this later for making soups.

Cook the noodles according to packet instructions. Keep aside.

Heat 2 tbsp oil in a wok. Add the beaten eggs and scramble them on high flame. Keep stirring until cooked. Remove and keep aside. Add rest of the oil in the wok. Add sliced onion, cook on high flame until light brown in color, add all the other veggies along with chopped garlic, mix and toss well, cook for 2-3 minutes. Keep stirring continuously. Now add the boiled noodles. Add vinegar, salt, chilli sauce, tomato ketchup, soya sauce and black pepper powder. Add the chicken pieces and scrambled eggs. Toss well and cook on high flame for 2-3 minutes.

Remove, garnish with chopped spring onion greens and serve immediately. Enjoy!