Gluten-Free Chicken Hakka Noodles

Savor the bold and vibrant flavors of Gluten-Free Chicken Hakka Noodles, a delightful twist on the popular Indo-Chinese street food favorite. This quick and easy recipe pairs tender strips of marinated chicken with colorful stir-fried vegetables like carrots, bell peppers, and cabbage, all tossed in a savory sauce of gluten-free soy, oyster sauce, and rice vinegar. Using gluten-free noodles ensures this dish is perfect for those with dietary needs, without compromising on flavor or texture. A touch of sesame oil and fresh green onions completes this irresistible one-pan meal, which is ready in under 40 minutes. Perfect for weeknight dinners or a flavorful lunch, this dish is a must-try for fans of noodle stir-fries with a healthier, gluten-free twist!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams gluten-free noodles
• 300 grams chicken breast
• 1 medium carrot
• 1 medium bell pepper
• 100 grams cabbage
• 3 stalks green onions
• 1 inch ginger
• 3 cloves garlic
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon rice vinegar
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons sesame oil
• 2 tablespoons cooking oil

Directions

Step 1

Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the gluten-free noodles according to the package instructions. Once cooked, drain and toss them in 1 tablespoon of sesame oil to prevent sticking. Set aside.

Step 2

Slice the chicken breast into thin strips and coat with 1 tablespoon of soy sauce and 1/2 teaspoon of black pepper. Allow to marinate briefly while you prepare the other ingredients.

Step 3

Julienne the carrot and bell pepper, and thinly slice the cabbage. Finely chop the green onions, ginger, and garlic.

Step 4

Heat 1 tablespoon of cooking oil in a large wok or pan over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes until fully cooked and lightly browned. Remove the chicken from the wok and set aside.

Step 5

In the same wok, add the remaining 1 tablespoon of cooking oil. Add ginger and garlic, stir-fry for about 30 seconds until aromatic.

Step 6

Add the carrot, bell pepper, and cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 7

Return the chicken to the wok along with the cooked noodles.

Step 8

In a small bowl, mix together the remaining soy sauce, oyster sauce, and rice vinegar. Pour this mixture over the noodles and chicken.

Step 9

Toss everything together in the wok until all ingredients are well combined and heated through, about 2-3 minutes.

Step 10

Sprinkle with chopped green onions and a drizzle of the remaining sesame oil before serving. Adjust seasoning with additional salt or pepper if needed. Serve hot.

Nutrition Facts

Serving size	(1029.1g)

Amount per serving	% Daily Value*
Calories	1522.6

Total Fat 70.1g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 14.2g
Cholesterol 258mg	0%
Sodium 5586.6mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 12.3g	0%
Total Sugars 10.0g
Protein 101.2g	0%

Vitamin D 0IU	0%
Calcium 190.7mg	0%
Iron 5.0mg	0%
Potassium 1853.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 26.4%

Carbs: 32.6%