Step 1

Place all ingredients listed under ‘Hakka Noodles Sauce’ in a medium bowl and whisk to combine.

Step 2

Pour 2 tbsp of sauce over the chicken and toss to marinate. Set aside while you prepare the noodles.

Step 3

Prepare noodles according to packet instructions. (I boil mine in 8-9 cups of water for 3 minutes. Then drain and rinse with cold water.) Use a tong to toss with 1 tsp of the oil to prevent them from sticking.

Step 4

Heat remaining 2 tbsp oil in a large nonstick wok or fry pan over high heat. Add garlic and ginger and stir-fry for 10-15 seconds, until golden and starting to brown. Add the chicken and stir-fry until the color changes from pink to pale, 1-2 minutes. Stir in the veggies (green onions, cabbage, carrot, onion, and bell peppers). Sprinkle in ¼ tsp sea salt. Stir-fry for 5 minutes, until the cabbage is wilted and the vegetables are tender.

Step 5

Add the noodles, sauce, and vegetable stock. Using tongs, toss everything together until combined and the sauce has dried up, 2-3 minutes. Garnish with green parts of onion and serve immediately. I like to serve with lime wedges, chili garlic, or ketchup.