Soy-Free Chicken Hakka Noodles

Dive into the delightful flavors of Soy-Free Chicken Hakka Noodles, a vibrant twist on the classic Indo-Chinese street food favorite. This recipe skips the soy sauce, relying on flavorful fish sauce and oyster sauce to deliver a rich, umami-packed experience. Featuring tender strips of chicken, perfectly stir-fried vegetables like red bell pepper, carrot, and cabbage, and bouncy Hakka noodles coated in a lightly thickened sauce, this dish is as satisfying as it is wholesome. With just 20 minutes of prep and 20 minutes of cooking, it’s the perfect quick and healthy dinner option for busy weeknights. Garnished with fresh green onions for a bright, aromatic finish, this soy-free delight is a must-try for noodle lovers seeking bold, allergen-friendly flavors!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams Boneless chicken breast
• 200 grams Hakka noodles
• 2 tablespoons Vegetable oil
• 1 inch piece, minced Ginger
• 3 cloves, minced Garlic
• 1 medium, julienned Red bell pepper
• 1 medium, julienned Carrot
• 100 grams, shredded Cabbage
• 2 stalks, chopped Green onions
• 1 tablespoon Fish sauce
• 1 tablespoon Oyster sauce
• 1 teaspoon Rice vinegar
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 2 tablespoons Chicken broth
• 1 teaspoon Cornstarch
• 2 teaspoons Water

Directions

Step 1

Begin by slicing the chicken breast into thin strips. Set aside.

Step 2

Cook the Hakka noodles according to the package instructions, drain, rinse under cold water, and set aside.

Step 3

In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ginger and garlic, and sauté for about 30 seconds until fragrant.

Step 4

Add the sliced chicken to the wok, sauté for 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.

Step 5

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the julienned red bell pepper, carrot, and shredded cabbage. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

Step 6

Return the cooked chicken to the wok, mixing it with the vegetables.

Step 7

In a small bowl, mix the fish sauce, oyster sauce, rice vinegar, black pepper, and salt. Pour this mixture into the wok and stir to combine.

Step 8

In another small bowl, mix the chicken broth, cornstarch, and water to create a slurry. Pour it into the wok and stir until the sauce slightly thickens.

Step 9

Add the cooked Hakka noodles to the wok. Gently toss everything together until the noodles are well coated with the sauce and heated through.

Step 10

Sprinkle the chopped green onions on top and give one last toss before serving.

Step 11

Serve hot, and enjoy your soy-free Chicken Hakka Noodles!

Nutrition Facts

Serving size	(892.6g)

Amount per serving	% Daily Value*
Calories	1028.3

Total Fat 46.0g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 18.1g
Cholesterol 215mg	0%
Sodium 4428.4mg	0%
Total Carbohydrate 80.3g	0%
Dietary Fiber 11.5g	0%
Total Sugars 15.1g
Protein 83.9g	0%

Vitamin D 0IU	0%
Calcium 197.7mg	0%
Iron 5.6mg	0%
Potassium 1737.8mg	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: 38.7%

Protein: 31.3%

Carbs: 30.0%