Jerk-Spiced Chicken Hakka Noodles

Author Notes: Hakka noodles are very popular Chinese and Indian dishes.
As a child growing up in Calcutta, India, I ate them all the time. For this variation, I added jerk-seasoned chicken (the recipe was given to me by my daughter's babysitter), which marries so well with the Indo-Chinese spiced Hakka noodles.

Serves 4

For the jerk chicken:

• 6scallions
• 1jalapeño
• 1teaspoon allspice
• 1/2tablespoon dried thyme
• 1tablespoon ground coriander
• 2teaspoons ground cinnamon
• 1teaspoon ground nutmeg
• 1teaspoon brown sugar
• 1 1/2teaspoons salt
• 1teaspoon ground black pepper
• 1/4cup distilled white vinegar
• 1tablespoon neutral oil
• 1pound chicken thighs, thinly sliced

1. In a small bowl, whisk together all of the ingredients except the chicken thighs until it forms a thick purée.
2. Add the chicken pieces to the bowl and mix until the chicken is well-covered with marinade. Set aside.

For the jerk chicken Hakka noodles:

• 3tablespoons neutral oil, divided
• 1/2teaspoon ground black pepper
• 1 1/2cups shredded cabbage
• 1/2cup sliced carrots
• 1small onion, diced
• 1red pepper, thinly sliced
• 8scallions, chopped
• 1 1/2tablespoons dark soy sauce
• 1tablespoon distilled white vinegar
• 2tablespoons ketchup
• 1teaspoon Sriracha or other hot sauce
• 1teaspoon grated ginger
• 1teaspoon finely minced garlic
• 10ounces cooked Chinese noodles or egg noodles
• 1 1/2teaspoons salt, or as needed

1. In a large wok over medium heat, add 2 tablespoons of the oil and the black pepper and cook for 30 seconds.
2. Add the cabbage, carrots, onion, red pepper, and scallions and cook for about 10 minutes, or until the vegetables soften.
3. Meanwhile, in a separate small bowl, mix together the soy sauce, vinegar, ketchup, Sriracha, ginger, and garlic. Set aside.
4. Once the vegetables are cooked, remove them from the heat and transfer them to a medium bowl.
5. Add the remaining tablespoon of oil into the wok and add the jerk spice chicken and pan-fry for about 8 to 10 minutes or until done.
6. Add in the vegetables, vinegar-ketchup sauce, and noodles and stir to thoroughly coat.
7. Check for salt and add as needed.

https://food52.com/recipes/33961-jerk-spiced-chicken-hakka-noodles