Chinese Style Chicken Hakka Noodles

300 gms noodles
200 gms boneless chicken
1 capsicum (cut into fine strips)
1 carrot (cut fine)
100 gms cabbage (cut fine)
6 spring onions (bulbs cut lengthwise, and greens chopped)
100 gms french beans (cut into fine strips diagonally)
6 cloves garlic (minced)
1 tsp ginger-garlic paste
1 tsp pepper powder
1 tbsp tomato ketchup
2 tbsp chilli sauce (red or green will work just as well)
4 tbsp soya sauce
A dash of white vinegar
Salt to taste
1/4 cup chilli-garlic oil

Prepare the noodles as per instructions on the packet.
Boil the chicken with the ginger-garlic paste and salt to taste. Then shred.
Heat a little oil in a wok and saute the  garlic.
When just starting to brown, add the onion and fry till transparent.
Add the chicken and fry stirring briskly.
Add the veggies one by one in order of cooking time – carrots, french beans, capsicum, cabbage, onion greens – stirring briskly all the time.
Veggies should retain their crispness slightly – not get cooked through.
Add salt to taste and pepper.
Add the sauces and vinegar and mix well.
To this mix add the prepared noodles and mix with tongs.
Pour chilli-garlic oil and mix once more.
Serve hot with schezwan sauce.


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