Chilli Chicken on Hakka Noodles makes one incredible tasting dish. It's full of scrumptious flavors and seasonings.

Watch this Masala TV video to learn how to make Chilli Chicken on Hakka Noodles And Banana Toffee Pudding Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 4 March 2021.

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Chilli Chicken on Hakka Noodles:
Chili Chicken
Ingredients
Boneless chicken thighs, chopped 3
Corn flour 2 tbsp
Onions 2
Garlic 3 cloves
Black pepper 1 tsp
Salt 1 tsp
Oil 3 tbsp
Soy sauce 2 tbsp
Ketchup 2 tbsp
Green capsicum 1
Green chilies 2
Spring onion 1
Lettuce leaves few
Green chili 1
Ingredients hakka noodles:
Ingredients:
Medium egg noodles 300gm
Shredded cabbage 1
Carrot sliced 1
Green capsicum sliced 1
Spring onions sliced 3
Chili garlic sauce 2 tbsp
Dark soy sauce 1 ½ tbsp
White vinegar 1 tbsp
Garlic clove 1
Salt and pepper as required
Oil 2 tbsp


Method:
Mix the corn flour with salt and black pepper. Toss in the chicken thigh chunks. Marinate for a while. Heat 2 tbsp oil. Dust off excess flour off the chicken and sauté them and then let cook. Once chicken is done, remove it into a bowl. Then add some more oil and sauté the onions and garlic until golden. Add capsicum and then tip the chicken back in, along with its juices, add the sauces and stir through. Serve hot on a bed of lettuce with sliced green chilli and spring onion sprinkled on top.

Method for hakka noodles:
Cook the noodles in hot water with salt and little oil, drain and set aside. Mix the sauces together. Heat the oil, add the garlic and then quickly stir fry the vegetables. Add the sauce mixture. Toss in the cooked noodles and mix to evenly coat them, add salt and pepper to taste, and serve garnished with the sliced spring onions.




Banana Toffee Pudding:
Ingredients:
Bananas 3-5 ripe
Maple syrup 1/2 cup
Eggs 8
Vanilla essence 2 tsp
Caster sugar 1/2 cup
Cream 900ml
Caramel 250g
White chocolate, chopped 180g
Roasted almonds, chopped 100g
Method:
Blend bananas and maple syrup until smooth. Remove in a bowl, add the egg, vanilla essence and sugar and whisk to combine. Gently heat cream and pour it over the egg mixture, whisking continuously until combined. Spread the caramel over the base of a baking dish and pour egg mixture on top. Place dish in a large, deep pan and add enough boiling water to come halfway up the sides of the dish. Bake at 140 degrees C for 1 hour 40 minutes or until edges are set with a gentle wobble in the center (the center may seem quite wobbly but will continue to set as the pudding cools). Carefully remove from the water bath and stand on a wire rack until cooled completely. Refrigerate for 3 hours or until chilled and set. Meanwhile, increase oven temperature to 180°C. To make the chocolate crumble, scatter chocolate on prepared tray and bake, stirring halfway, for 10-12 minutes until light golden. Stand for 5 minutes to cool, then crumble the chocolate into small pieces and combine with almonds. Scatter over pudding just before serving.

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