Chicken Hakka Noodles

INGREDIENTS  

• 300 g hakka Noodles I use Ching’s Egg Hakka Noodles (note1)
• 150 g chicken breast ~1 large chicken breast
• 2.5 tablespoon cooking oil divided
• 1.5 tablespoons toasted sesame oil
• 5 garlic cloves finely chopped
• 1 inch ginger finely chopped
• 2 green chilli chopped, I use thai bird chilies. Substitute with Serrano pepper (adjust to taste)
• 1 tablespoon cilantro stems
• 4 scallions white & green parts chopped seperately
• 1 large (~200g) carrot
• 1 (~150g) green bell pepper use a mix of colored peppers if you wish
• 1 small (~90g) onion
• 1 stalk (~50 g) celery

For The Sauce

• 2 tablespoon dark soy sauce use 3 tablespoon if using light soy sauce
• 2 tablespoon sriracha
• 2 tablespoon rice vinegar
• 1 tablespoon ketchup
• 1 teaspoon black pepper powder
• 1 teaspoon sugar
• 1 teaspoon salt adjust to taste
• 2 tablespoon chicken stock or water

INSTRUCTIONS 

1. Boil the noodles as per package instructions. Once cooked, drain the noodles fully and rub with a teaspoon of oil. Let stand.
2. While the water is coming to a boil and noodles cook thereafter, you can utilize this time to prepare the chicken and vegetables. Using a sharp knife, cut the chicken breast in thin strips. If the chicken breast is too thick, slice it into half and then cut else the strips will be thick and chunky. 
3. Make sure that the vegetables are not wet before you start chopping. As much as possible, cut the vegetables such that the thickness and size is similar. I usually cut them in long batons (see image above in blog post)Pro Tip :- Use different cutting board for cutting chicken and vegetables to avoid cross contamination. Also, if you are cutting chicken first, thoroughly wash hands before prepping vegetables. 
4. In a bowl, mix everything listed under “For the sauce”. Taste and adjust as you like. At this point the sauce will be very strong tasting.Make sure that everything is ready before you start stir frying. 
5. Heat up a wok (or a deep wide pot will do) on high. Add 1.5 tablespoon of cooking oil and the chicken strips. Sprinkle a little salt and stir fry for 3-5 minutes till chicken is cooked through and you see few brown spots on the chicken. Transfer to a plate. 
6. Add rest of the cooking oil and sesame oil to the wok and chopped garlic, ginger, green chili, spring onion white parts. Saute on high heat for a minute. 
7. Next, add the vegetables (except the red onions). Dont add salt. Stir fry for 1-2 minutes till the vegetables look a little soft but not browned. They should retain their crunch and color. 
8. Add the onions, followed by boiled noodles and cooked chicken. Pour over the sauce that we mixed.
9. Using tongs or two forks start tossing and stir fry everything for the next 2-3 minutes till noodles are coated in sauce.
10. Sprinkle green scallions and serve immediately.