Author Notes
Hakka noodles are very popular Chinese and Indian dishes. As a child growing up in Calcutta, India, I ate them all the time. For this variation, I added jerk-seasoned chicken (the recipe was given to me by my daughter's babysitter), which marries so well with the Indo-Chinese spiced Hakka noodles. It's full of fun and flavor. —Shalini Singh @ Shalini's Kitchen
Continue After Advertisement
Ingredients
- For the jerk chicken:
-
6
scallions
-
1
jalapeño
-
1 teaspoon
allspice
-
1/2 tablespoon
dried thyme
-
1 tablespoon
ground coriander
-
2 teaspoons
ground cinnamon
-
1 teaspoon
ground nutmeg
-
1 teaspoon
brown sugar
-
1 1/2 teaspoons
salt
-
1 teaspoon
ground black pepper
-
1/4 cup
distilled white vinegar
-
1 tablespoon
neutral oil
-
1 pound
chicken thighs, thinly sliced
- For the jerk chicken Hakka noodles:
-
3 tablespoons
neutral oil, divided
-
1/2 teaspoon
ground black pepper
-
1 1/2 cups
shredded cabbage
-
1/2 cup
sliced carrots
-
1
small onion, diced
-
1
red pepper, thinly sliced
-
8
scallions, chopped
-
1 1/2 tablespoons
dark soy sauce
-
1 tablespoon
distilled white vinegar
-
2 tablespoons
ketchup
-
1 teaspoon
Sriracha or other hot sauce
-
1 teaspoon
grated ginger
-
1 teaspoon
finely minced garlic
-
10 ounces
cooked Chinese noodles or egg noodles
-
1 1/2 teaspoons
salt, or as needed
Directions
- For the jerk chicken:
-
In a small bowl, whisk together all of the ingredients except the chicken thighs until it forms a thick purée.
-
Add the chicken pieces to the bowl and mix until the chicken is well-covered with marinade. Set aside.
- For the jerk chicken Hakka noodles:
-
In a large wok over medium heat, add 2 tablespoons of the oil and the black pepper and cook for 30 seconds.
-
Add the cabbage, carrots, onion, red pepper, and scallions and cook for about 10 minutes, or until the vegetables soften.
-
Meanwhile, in a separate small bowl, mix together the soy sauce, vinegar, ketchup, Sriracha, ginger, and garlic. Set aside.
-
Once the vegetables are cooked, remove them from the heat and transfer them to a medium bowl.
-
Add the remaining tablespoon of oil into the wok and add the jerk spice chicken and pan-fry for about 8 to 10 minutes or until done.
-
Add in the vegetables, vinegar-ketchup sauce, and noodles and stir to thoroughly coat.
-
Check for salt and add as needed.
See what other Food52ers are saying.