Hokkien Noodles (福建炒面, Hokkien Mee)
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
2 to 4 servings
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Calories
360 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Hokkien Noodles (福建炒面, Hokkien Mee)
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This Hokkien noodles recipe creates a super rich and fragrant one-pan meal that contains tender chicken bites, crisp veggies, and tender noodles. Learn how to make these easy restaurant-style fried noodles without a wok!
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Ingredients
- 6 oz. (170g) egg noodles or 10 oz./280 g fresh Hong Kong style pan fried noodles, dried
Marinade
- 1 chicken breast about 1/2 lbs / 225 g), sliced to 1/4-inch thick pieces, boneless, skinless, or 2 boneless skinless chicken thighs
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce (or soy sauce)
- 1 tablespoon sugar
- 1 teaspoon chicken powder Knorr® brand
Stir fry
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 4 egg beaten
- 2 shallot sliced (or 1/2 white onion
- 4 green onions , sliced
- 3 cloves garlic , minced
- 1 bell pepper , or 2 anaheim peppers, seeded and thinly sliced
- sambal chili sauce for garnish (optional, or Sriracha
Instructions
- Bring a pot of water to a boil and cook the egg noodles according to the instructions. Once cooked, transfer to a colander and rinse with tap water to cool. Drain and set aside. Skip this step if using fresh pan-fried noodles.
- Combine the marinade ingredients in a medium-sized bowl. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat 1/2 tablespoon of oil in a large nonstick pan (or cast iron pan, or carbon steel paover medium-high heat until hot. Add the beaten eggs and cook them until the bottom sets. Stir to scramble. Once cooked through, immediately transfer the eggs to a plate.
- Add 1 tablespoon of oil to the pan and spread the chicken in it in a single layer. Cook without touching until the bottom turns golden, 40 seconds to 1 minute. Flip to cook the other side until light golden. Transfer the chicken to a plate.
- Add 1 tablespoon of oil, along with the shallots, green onions, and garlic to the pan. Cook and stir for 1 minute, to release the fragrance. Move all the ingredients to one side of the pan.
- Add the cooked noodles. Toss with a pair of tongs to mix with the veggies. Let the noodles sit in the hot pan for a few seconds without moving, to help it char on the bottom. Add 1 to 2 tablespoons of oil (or wateif the noodles look dry.
- Stir the sauce again and pour it into the pan. Toss the noodles to mix well with the sauce, 1 minute or so.
- Add the peppers, and add back the cooked chicken and eggs. Toss to mix everything well, until the sauce is fully absorbed. Transfer everything to serving plates.
- Add a spoonful of chili sauce to the noodles, if using. Serve hot as a main dish.
Nutrition Information
Show Details
Serving
1serving
Calories
360kcal
(18%)
Carbohydrates
32.9g
(11%)
Protein
22.4g
(45%)
Fat
15.8g
(24%)
Saturated Fat
3.1g
(16%)
Cholesterol
221mg
(74%)
Sodium
872mg
(36%)
Potassium
445mg
(9%)
Fiber
1.8g
(7%)
Sugar
8.7g
(17%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 360kcal | 18% |
| Carbohydrates | 32.9g | 11% |
| Protein | 22.4g | 45% |
| Fat | 15.8g | 24% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 221mg | 74% |
| Sodium | 872mg | 36% |
| Potassium | 445mg | 9% |
| Fiber | 1.8g | 7% |
| Sugar | 8.7g | 17% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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