Chicken Hakka Noodles in Omichef Triply Wok

Hakka Noodles is one of the most popular Indo-Chinese dishes, and its success depends entirely on how well you handle high-heat stir frying. A good wok should heat quickly, distribute heat evenly, and allow ingredients to cook fast without turning soggy. The Omichef Triply Wok, also known as a Chinese Wok, is designed exactly for this purpose. Its triply construction - stainless steel, aluminum core, and stainless steel - ensures that heat spreads evenly across the surface, giving you restaurant-style results at home.

Ingredients

• 200 g Hakka noodles
• 200 g boneless chicken, thin strips
• 1 onion, sliced
• 1 capsicum, sliced
• 1 carrot, julienned
• 1 tbsp ginger-garlic, finely chopped
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp chilli sauce
• 1 tsp black pepper
• 2 tbsp oil
• Salt

Step-by-Step Method

1. Boil noodles in salted water until just cooked, or al dente. Drain and toss with a little oil to prevent sticking.
2. Heat your Omichef Triply Wok / stainless steel Chinese wok on high flame. Allow it to preheat properly - this is crucial for stir frying.
3. Add oil and swirl to coat the surface evenly.
4. Add chicken strips and spread them in a single layer. Let them sear without stirring for 1-2 minutes.
5. Toss and cook until lightly browned but still juicy. Remove and keep aside.
6. In the same triply wok, add ginger-garlic and sauté quickly.
7. Add onions, capsicum, and carrots. Stir fry on high flame for 2-3 minutes. The vegetables should remain slightly crunchy.
8. Add cooked noodles and toss everything together.
9. Add soy sauce, vinegar, chilli sauce, salt, and black pepper.
10. Return chicken to the wok and toss on high heat for another 2 minutes.
11. Serve immediately.