Chicken Hakka Noodles

Name: Chicken Hakka Noodles
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 medium green bell pepper (7 oz [200 g]), thinly sliced; 5½ oz [155 g] green beans, thinly sliced; 5½ oz [155 g] carrots, sliced into 1 in [2.5 cm] matchsticks; 7 oz [200 g] shredded rotisserie chicken, skin and bones discarded; 2 Tbsp low-sodium soy sauce; 2 Tbsp rice wine vinegar; 2 tsp amchur; 12 oz [340 g] chow mein stir-fry noodles; Fine sea salt; 2 Tbsp sesame oil; 2 Tbsp grapeseed oil or other neutral oil; 2 garlic cloves, minced; One 1 in [2.5 cm] piece fresh ginger, peeled and minced; 1 green chilli, minced; 1 medium onion (9¼ oz [260 g]), halved and thinly sliced; 1 bunch scallions (about 4 oz [115 g]), both white and green parts, thinly sliced; 1 tsp ground black pepper; 1 tsp ground cumin; ½ tsp red chilli powder; 7 oz [200 g] green cabbage, shredded

Indo-Chinese

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

Indo-Chinese food differs quite a bit from familiar Chinese food; to many, it bears little resemblance. But this special cuisine is an integral part of Indian cuisine and is highly celebrated all over the country. Born out of innovation by the original Hakka immigrants who first moved to Kolkata (Calcutta) and by local Indian chefs, an array of recipes that use spices lavishly and defy any rules gave rise, unexpectedly, to a whole new genre of Indian cuisine. It’s not that easy to find some

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Adrienne Su

6 months ago from United States

Great way to use an abundance of vegetables. No amchur on hand, so subbed about 3x the volume of tamarind puree and the sour note was lovely. Didn't have time to make sauces--served with chopped salted, roasted peanuts and cilantro leaves instead.

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