Method

Boil noodles in salted water according to packet — usually 4–5 minutes. Drain, rinse under cold water immediately to stop cooking. Toss with 1 tsp oil to prevent sticking. Set aside. Season chicken with a little soy sauce and set aside.
About 8 min
Tip: Slightly undercook the noodles (al dente) — they will finish cooking in the wok. Overcooked noodles become mushy.
Heat wok over the highest flame possible until smoking. Add 2 tbsp oil. Add chicken — stir-fry 2–3 minutes until cooked and lightly charred. Remove chicken. In the same wok, add remaining oil, garlic and spring onion whites — 30 seconds. Add all vegetables. Stir-fry 2 minutes on maximum heat — vegetables should remain crunchy.
About 5 min
Tip: The wok must be screaming hot. This is the difference between restaurant Hakka noodles and home-cooked.
Add the boiled noodles to the wok. Add soy sauce, chilli sauce, and vinegar. Toss everything together using tongs or chopsticks over maximum heat for 2–3 minutes. Add chicken back. Drizzle sesame oil. Toss once more. Garnish with spring onion greens. Serve immediately in hot bowls.
About 5 min
Tip: Do not add water during stir-frying — it creates steam and kills the wok hei. If sticking, add a tiny drop more oil.

Nutrition per serving (estimate)

Contains: gluten, soy, eggs