| Prep Time | 1 hour |
| Servings |
people
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Ingredients
For the noodles:
- 450 g hakka noodles or 1 packet
- oil (to deep fry)
For the sauce:
- 2 tbsp cornstarch
- 1 cup water
- 2 tbsp oil
- 300 g chicken boneless thigh or breast
- 1 tsp minced garlic or garlic paste
- 1 tsp minced ginger or ginger paste
- 1 medium onion sliced
- 1/2 cup Carrot julienned
- 1/2 cup Green Bell Pepper julienned
- 1/4 cup shredded cabbage
- 1 tbsp white vinegar
- 1 tbsp chilli sauce
- 1 cup Ketchup
- 1 tsp of sugar
- Salt - to taste
For the toppings:
- 4 Eggs optional
- A handful of chopped spring onions
Ingredients
For the noodles:
For the sauce:
For the toppings:
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Instructions
For the noodles:
- Cook noodles according to packet instructions.
- Drain and divide into 4 portions, for easy frying.
- Heat 2 cups of oil in a kadhai for deep frying. Fry each portion of noodles till golden brown. Drain on an absorbent towel and set aside
For the sauce:
- Combine the cornflour with water, stir until lump-free and set aside.
- Heat 2 tbsp of oil in a deep non-stick pan/wok. Add the ginger and garlic, and saute until aromatic.
- Add the sliced onion to the mix and saute till soft and translucent. Add the chopped chicken to the mixture and stir until cooked through
- Add the carrot, bell pepper and cabbage. Cook until tender but still crisp.
- Top the mixture with the ketchup, chilli sauce, salt, pepper and sugar and cook for a minute stirring continuously
- Add the cornflour mixture, vinegar, mix well and cook for around 4 minutes until the sauce thickens
- Divide the sauce into 4 portions
For the topping:
- Chop the spring onions
- Fry the 4 eggs in whatever style you prefer--we suggest doing a simple sunny side up for the runny yolk to add richness to the sauce
Assembly:
- Place one portion of the fried noodles and pour the sauce over it. Top the plate off with a fried egg and the sliced green onions.
- Do the same for the 3 other plates. Serve warm.