Hakka Noodles

Stir-fried noodles with crisp vegetables and tender chicken in a savory soy-ginger sauce.

Cuisine: Chinese

Category: Asian

Prep: 15 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

• 8 oz egg noodles
• 1/2 lb boneless chicken breast
• 2 tbsp vegetable oil
• 1/2 cup onion
• 2 cloves garlic
• 1 tbsp ginger
• 1/2 cup red bell pepper
• 1 cup mixed vegetables
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper

Instructions

1. Step 1: Cook 8 oz egg noodles according to package directions until al dente. Drain and set aside.
2. Step 2: In a small bowl, mix 2 tbsp cornstarch and 2 tbsp water to make a slurry. Set aside.
3. Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 1/2 lb sliced chicken and stir-fry until golden and cooked through, about 4-5 minutes. Remove and set aside.
4. Step 4: In the same wok, add 1/2 cup finely chopped onion and stir-fry for 2 minutes until softened. Add 2 cloves minced garlic and 1 tbsp grated ginger, stir-fry for 30 seconds until fragrant.
5. Step 5: Add 1/2 cup sliced red bell pepper and 1 cup mixed vegetables, stir-fry for 3-4 minutes until vegetables are crisp-tender.
6. Step 6: Add 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp white pepper. Stir to combine.
7. Step 7: Return the chicken to the wok, add the cornstarch slurry, and stir-fry for 1 minute until sauce thickens.
8. Step 8: Add the cooked noodles and toss to coat evenly. Cook for 2 more minutes until heated through.