Ginger Scallion Hokkien Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
5
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Calories
470 kcal
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Course
Main Course
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Cuisine
Chinese
Ginger Scallion Hokkien Noodles
Description
Ginger Scallion Hokkien Noodles are made by first marinating chicken thigh strips with cornstarch, oil, and soy sauce to tenderize and season them lightly. The chicken is stir-fried until just opaque, ensuring it remains juicy. Ginger slices and julienned scallions are briefly fried to bring out their aroma while retaining a slight crunch. The cooked Hokkien noodles are then added, with a splash of hot water to separate any clumps, while Shaoxing wine and a combination of light and dark soy sauces create a balanced savory and slightly sweet sauce coating the noodles and chicken.
This method results in tender chicken pieces nestled among silky noodles and vibrant scallions with a gentle heat from optional red chili slices. The quick stir-fry retains bright flavors and varied textures, making it suitable for a comforting dinner or lunch.
The dish is best served immediately while the noodles remain soft and warm. The use of fresh ingredients and precise timing during cooking helps keep the flavors crisp and the chicken tender. Substitutions like chicken breast can be used, and different types of noodles may work but fresh or pre-cooked Hokkien or lo mein noodles provide the intended texture.
Ingredients
For the chicken:
- 8 ounces chicken thigh cut into thin strips; can substitute boneless skinless chicken breast, boneless, skinless
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon soy sauce light
To finish the dish:
- 3 tablespoons vegetable oil
- 6 lices ginger
- 8 scallions (julienned)
- 1 red chili (sliced, optional)
- 1 pound hokkien noodles cooked or fresh lo mein noodles
- 2 tablespoons Shaoxing wine (can substitute clear rice wine or dry sherry)
- 1 1/2 tablespoons soy sauce light
- 2 teaspoons dark soy sauce
Instructions
- Combine the chicken with 1 teaspoon cornstarch, 1 teaspoon oil, and 1 teaspoon soy sauce.
- Heat a wok over high heat until it's lightly smoking. Add 1 tablespoon of oil, and stir-fry the chicken until it just turns opaque. Remove from the wok and set aside.
- Add 2 more tablespoons of oil to the wok, and add the ginger slices. Fry for 1 minute, and add the scallions and red chili. Stir-fry until the scallions begin to wilt, about 10 seconds.
- Add the noodles, and stir-fry, adding a sprinkling of hot water if the noodles are stuck together.
- When the noodles have loosened and warmed up, add the Shaoxing wine, 1 1/2 tablespoons light soy sauce, dark soy sauce, and cooked chicken. Stir-fry until combined, about 1-2 minutes. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 823mg | 34% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 17mg | 19% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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