Ramadan day 27 - Chicken Psn noodles, air fried spring roll and samosay with Dahi warday for Iftar

Ingredients

• 200 g Chicken Breast (skinless, boneless, cut into thin strips)
• 200 g Hakka Noodles (dry wheat noodles, break into pieces before cooking)
• 2 Tbsp Soy Sauce (light soy sauce preferred)
• 1 Tbsp Chili Garlic Sauce (adjust to heat preference)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (fresh, grated)
• 2 stalks Green Onions (white and green parts sliced)
• 1/2 Bell Pepper (red or green, thinly sliced)
• 1/2 Carrot (julienned)
• 2 Tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 1 tsp Sesame Oil (for finishing aroma)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare All Ingredients

   Slice the chicken breast into thin strips, mince the garlic, grate the ginger, slice the green onions, julienne the bell pepper and carrot. Break the dry noodles into manageable pieces and set aside.

   Time: PT10M

2. Boil the Noodles

   Bring a large pot of water to a rolling boil, add a pinch of salt, and cook the noodles for 2‑3 minutes less than the package instructions until al‑dente. Drain and rinse under cold water to stop cooking, then drizzle a teaspoon of oil to prevent sticking.

   Time: PT8M

   Temperature: 100°C

3. Stir‑Fry the Chicken

   Heat 2 Tbsp vegetable oil in the wok over high heat. Add the chicken strips and stir‑fry for 3‑4 minutes until they turn white and are just cooked through. Remove and set aside.

   Time: PT5M

   Temperature: high heat

4. Sauté Aromatics and Vegetables

   In the same wok, add a little more oil if needed. Toss in the minced garlic, grated ginger, and white parts of the green onions; stir‑fry for 30 seconds. Add the bell pepper and carrot strips; stir‑fry for another 2 minutes until just tender.

   Time: PT3M

   Temperature: high heat

5. Combine Chicken, Noodles, and Sauce

   Return the chicken to the wok, add the drained noodles, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, and a splash of water (about 2 Tbsp) to create a light coating. Toss everything together on high heat for 2‑3 minutes, ensuring the sauce evenly coats the noodles.

   Time: PT4M

   Temperature: high heat

6. Finish with Sesame Oil and Green Onions

   Drizzle 1 tsp sesame oil over the noodles, add the green parts of the onions, give a quick toss, and remove from heat.

   Time: PT2M

7. Plate and Serve

   Transfer the hot Chicken Hakka Noodles to a serving platter, garnish with extra sliced green onions if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

58 g

Fat

12 g

Fiber

4 g