Chicken Hakka Noodles is a hugely popular Indo-Chinese dish that brings together spicy chicken, colourful veggies and boiled noodles in a flavour-packed stir-fry. Spiked with chilli oil and Sunrise Chow Mix Masala, this dish balances savoury, spicy, and tangy notes. It's a complete meal that's surprisingly quick to put together. The key is to prep all the ingredients before you start cooking, as the actual stir-frying happens in a flash.
Sunrise tip: To prevent the noodles from sticking together after boiling, rinse them under cold running water, then toss with a bit of sesame oil. This stops them from clumping as they cool.
Time: 6 minutes
Add the remaining refined oil to the wok. Stir-fry the chopped garlic and dry red chillies.
Stir in green and red cabbage. Add spring onions and fry for 30 seconds.
Add the bell peppers and stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Time: 4 minutes
Now, add the boiled chicken to the crisp veggies and stir-fry for 3-4 minutes, until lightly browned and cooked through.
Time: 4 minutes
Add Sunrise Chow Mix Masala, chilli oil, and salt to taste and toss well to combine.
Add the boiled noodles and stir-fry for 2-3 minutes, using tongs to toss everything together until well mixed and heated through.
Time: 1 minute
Transfer to serving plates and serve immediately, garnished with extra spring onion greens if desired.
Enjoy your Chicken Hakka Noodles piping hot!
Side Dish: Crispy vegetable manchurian
Accompaniment: Soy-vinegar dipping sauce