Chicken Hakka Noodles

Estimated — 2 ingredients not in food database (100% mass accounted for)

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Contains: dairy·egg·gluten·sesame·soy

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Method

1. 1Heat 2 tbsp oil in a large wok or deep pan over medium-high heat.
2. 2Add 1 chopped garlic clove and 1 tsp grated ginger; sauté for 30 seconds until fragrant.
3. 3Add 200 g boneless chicken, cut into bite-sized pieces; stir-fry for 5 minutes until golden and cooked through.
4. 4Push chicken to one side, add 1 chopped green chilli and 1 tbsp soy sauce; stir well.
5. 5Add 200 g dried egg noodles, broken into smaller pieces if needed; toss to coat with oil and sauce.
6. 6Pour in 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp chilli sauce; mix thoroughly.
7. 7Add 1 cup chopped cabbage and 1/2 cup sliced bell peppers; stir-fry for 3–4 minutes until vegetables are crisp-tender.
8. 8Season with 1/2 tsp salt and 1/4 tsp black pepper; toss well and cook for another minute.
9. 9Garnish with 1 tbsp chopped spring onions and serve hot.