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Hokkien Noodles (福建炒面, Hokkien Mee)

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 to 4 servings
Calories: 360 kcal
Course: Side Dish , Main Course
Cuisine: Chinese

Ingredients

  • 6 oz. (170g) dried egg noodles (or 10 oz./280 g fresh Hong Kong style pan fried noodles)
Marinade
  • 1 boneless skinless chicken breast or 2 boneless skinless chicken thighs (about 1/2 lbs / 225 g), sliced to 1/4-inch thick pieces
  • 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 Knorr® Chicken Powder
Stir fry
  • 2 1/2 tablespoons peanut oil (or vegetable oil)
  • 4 eggs , beaten
  • 2 shallots , 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 or Sriracha , for garnish (optional)

Instructions

    Cup of Yum
  1. 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.
  2. Combine the marinade ingredients in a medium-sized bowl. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
  3. Mix the sauce ingredients in a small bowl and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Stir the sauce again and pour it into the pan. Toss the noodles to mix well with the sauce, 1 minute or so.
  9. 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.
  10. Add a spoonful of chili sauce to the noodles, if using. Serve hot as a main dish.

Nutrition Information

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 (13%) 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

% 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.