Hakka Noodles (Desi Chow Mein)

G-G-Grandma I get paid to tell people where to go! #dreamjob

210 g chicken breast or thighs, thinly sliced into small ~½” pieces -See Note 1

170 g ( 6 oz) chow mein stir-fry noodles (uncooked), or Ching’s Hakka Noodles (available at Indo-Pak grocery stores) - See Note 2

2 tbsp + 1 tsp neutral oil, such as grapeseed or avocado, divided

3 garlic cloves, minced

¼ inch fresh ginger, minced

3 ( 30 g) green onions, thinly sliced, reserve some green parts for garnish

4 oz ( 114 g) green cabbage (white cabbage), thinly sliced into 2” strips

1 ( ~60 g) carrot, julienned

½ small ( ~60 g) red onion, quartered & thinly sliced

½ ( ~100 g) bell pepper (capsicum), (green or red or a combo), cored, halved widthwise and cut into thin (~¼ inch) strips

¼ tsp sea salt

½ cup low-sodium vegetable stock

lime wedges, optional - for serving

subheading: Hakka Noodles Sauce:

1 tsp cornstarch, (or cornflour)

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

2 tsp chili garlic sauce, Lee Kum Kee, Huy Fong, or any Indian/Pakistani brands, etc.

1½ to 2 tsp sugar, depending on how sweet your chili garlic is

½ tsp toasted sesame oil

½ to 1 tsp black pepper, ½ tsp is kid-friendly, 1 tsp is spicy

½ tsp red chili flakes, reduce to ¼ tsp for kids

⅛ tsp ground white pepper

¼ tsp sea salt, more to taste

subheading: EQUIPMENT:

wok or wide-bottomed pan no lid required

Directions at teaforturmeric.com

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