This recipe combines two of my favorite noodle dishes – Hakka Noodles and Samyang Buldak Fire Noodles to make a wonderful spicy stir-fry.

Hakka noodles is an Indo-Chinese dish that contain thin flour noodles, lots of veggies, soy sauce, chili sauce, and ketchup (yes, it’s traditionally used in indo-chinese street food).

Instead of regular chili sauce, I used the famous Samyang chicken-flavored sauce (it is halal by the way) which elevates the dish to another level.

Feel free to add more or less of the fire sauce depending on your spice level!

Chicken Fire Hakka Noodles

Ingredients

8 oz hakka noodles (may substitute with lo mein or pancit noodles)
2 tsp ginger-garlic paste

Chicken

1/2 lb boneless chicken
1/4 c cornstarch
1 tsp ginger-garlic paste
1 Tbsp soy sauce
1/4 tsp black pepper
1/2 tsp chicken 65 masala (****optional!)

Veggies

1 carrot
1/2 bell pepper
1/2 c onion
2/3 c cabbage

Stir-Fry Sauce

1 Tbsp soy sauce
3-4 Tbsp samyang chicken-flavored fire sauce
2 Tbsp ketchup

Instructions

Chicken

In a bowl combine the boneless chicken (cut into small cubes), soy sauce, cornstarch, black pepper, ginger-garlic paste. Feel free to add a tablespoon of water to help mix everything together.
Shallow fry the pieces until they become a deep golden brown.
Set the fried chicken pieces aside. Remove some of the oil from the wok. The rest we'll keep to make the rest of the stir-fry.

Stir-Fry

Combine all the sauce ingredients (soy sauce, ketchup, fire sauce) and set aside.
Julienne the veggies (cut into strips). Fry in a wok for a few minutes until softened. Add a little bit of the stir-fry sauce and toss. Remove and set aside for now.
Now add some ginger-garlic paste to the wok and cook for a minute. Then add your noodles (make sure you boil them to package instructions).
Add the stir-fry sauce. Cook until the sugars in the sauce begin to slightly caramelize around the noodles.
Toss the veggies and chicken back into the wok and combine. Make sure the sauce coats everything. Serve.