Monday 10 May 2021

Home Style Spicy Chicken and Veggie Stewed Noodles

Summers are really hot and entering the kitchen is like a punishment... I love to cook one pot meal or something really quick in summers.  Here is a brunch dish which is very easy to make, wholesome and tasty.. any vegetables like mushrooms, zucchini, baby corn, carrots, coloured capsicums can be added. 
Instead of chicken, tofu. sprouted mung beans or prawn can be used. 

1 Packet of Hakka Noodles 
Few pieces of boneless Chicken cut into small cubes 
1 or 2 Boiled Eggs cut into halves 
1 medium size Onion cut into cubes 
1 medium size Tomato, seeds discarded cut into cubes 
2 to 3 Mushrooms cut into halves 
4 to 5 Green Chillies slit into halves 
3 to 4 medium size Garlic cloves chopped 
1 small piece of ginger grated 
Few chopped garlic leaves or spring onion leaves 
Salt to taste 
1/4 tsp Pepper powder 
1 1/2 cup Chicken or Vegetable Stock 
1 tbsp Soya Sauce
2 tbsp Tomato Ketchup 
1 tbsp Red Chilli Sauce 
1 tbsp Sesame Oil 

Take a pot, add oil, add the chopped garlic and grated ginger , sauté for few seconds. Add the chicken cubes and sprinkle some salt, stir and sauté for 2 to 3 minutes, add the vegetables - mushrooms, onion, tomato and green chillies. Stir and sauté for a minute on full flame. Add 1 cup of water, let the water simmer, add the pepper powder, soya sauce, tomato ketchup and chilli sauce. Add the chicken stock. Break the haka noodles into 3 parts, add the Hakka noodles in the simmering  liquid, let the noodles cook until it’s soft, Switch off the flame, before serving garnish it with garlic leaves or spring onion leaves and eggs.