Chicken Hakka Noodles

🔥 Prep

• Cook the 200g noodles according to package instructions until al dente, then drain and toss with a little oil to prevent sticking.
• Slice the 120g chicken breast into thin strips.
• Julienne the 1 capsicum and 1 carrot into thin matchsticks.
• Beat the 1 egg in a small bowl with a pinch of salt and pepper.
• Measure out 1.5 tbsp soy sauce, 1 tbsp vinegar, 2 tbsp oil, 1 tsp salt, and 0.5 tsp black pepper into separate bowls for easy access.

🔥 Cook

• 1. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat.
• 2. Add the beaten egg and scramble quickly for 30 seconds until just set; remove and set aside.
• 3. Add the remaining 1 tbsp oil to the wok; keep the heat at medium-high.
• 4. Add the sliced chicken strips and stir-fry for 3-4 minutes until no longer pink.
• 5. Add the julienned capsicum and carrot; stir-fry for 2 minutes until crisp-tender.
• 6. Add the cooked noodles to the wok; pour in the measured 1.5 tbsp soy sauce, 1 tbsp vinegar, 1 tsp salt, and 0.5 tsp black pepper.
• 7. Toss everything together over medium heat for 2 minutes until the noodles are well coated and heated through.
• 8. Return the scrambled egg to the wok; break it up and mix for 30 seconds to combine.
• 9. Taste and adjust seasoning if needed; serve immediately.

🔥 Serve

• Garnish with chopped spring onions or cilantro for freshness.
• Serve hot with a side of chili garlic sauce or soy-vinegar dipping sauce.
• Pair with a clear vegetable soup or Manchurian for a complete Indo-Chinese meal.