Chicken Haka Noodles



Serves 4

  • 3 tbsp oil, 200 gm shredded chicken
  •  1 tsp chilli powder, 4-5 flakes garlic - crushed
  •  2-3 spring onions - shredded diagonally, 1 capsicum - shredded
  • 1 medium-sized carrot - shredded, 50 gm cabbage - shredded
  •  3-4 tbsp bean sprouts, 2 tbsp shredded bamboo 
  • 1 tbsp shredded mushrooms 
  • 2 tbsp soya sauce, 2 tsp vinegar, 1 cup chicken stock 
  • ½ tsp Ajinomoto (optional), ½ tsp each of salt, sugar & pepper 
  • 1-2 tbsp cornflour dissolved in ½ cup water

NOODLES


  • 100 gm noodles, ½ tsp chilli powder
  • ½ tsp salt, 2 dried red chillies, 2 tsp soya sauce, 3-4 tbsp oil

  1. Shred vegetables. In a frying pan, heat 3 tbsp oil, reduce heat and add chilli powder. Add garlic. Add the chicken pieces. Fry for 1-2 minutes to a pale colour.
  2.  Add onion, bean sprouts, bamboo shoots, mushrooms, capsicum, carrot and then cabbage. Stir fry for 1-2 minutes. Reduce heat and add the stock and all the other ingredients, except cornflour paste.
  3.  Give one boil and add cornflour paste. Cook till the sauce turns thick. Remove from fire and keep aside.
  4. To boil the noodles, boil 5-6 cups water with 1 tsp salt. Boil the noodles in salted water for 3-4 minutes. Drain the water. Put the noodles under running water. Rub a little oil over the noodles. Spread on a tray to cool.
  5.  In a frying pan heat oil, reduce heat, add broken chillies and then chilli powder. Mix in the boiled noodles. Add salt and soya sauce. Stir fry for 2 minutes. 
  6. To serve, put noodles on a platter. Pour warm vegetables and chicken over it.

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