Hokkien noodles with chicken
User Reviews
4.9
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Prep Time
14 mins
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Cook Time
6 mins
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Servings
4
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Calories
445 kcal
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Course
Main Course
Hokkien noodles with chicken
Description
Hokkien noodles with chicken highlights juicy, thinly sliced chicken thighs cooked quickly with garlic and green onions before adding crisp red bell pepper and shredded green cabbage. The dish then incorporates rinse-prepared Hokkien noodles and a sauce combining light soy, dark soy, oyster sauce, mirin, sesame oil, and white pepper. Stir-frying these ingredients together results in noodles coated with a rich, slightly sweet, and umami-packed sauce, accented by a subtle toastiness from sesame oil and the mild heat of white pepper.
The mixture of tender chicken and fresh vegetables offers a variety of textures, while the sauce adds depth of flavor without overpowering the components. This stir-fry is typically served hot right from the pan and can be garnished with white sesame seeds and finely sliced green onion for added bite and visual appeal.
Careful rinsing of the noodles before cooking removes excess starch, preventing them from becoming gummy and ensuring they remain slippery and separate. The recipe advises using a large frying pan instead of a wok when preparing this ample batch to avoid steaming the ingredients instead of stir-frying. Leftovers can be refrigerated and reheated, or even frozen, though frozen noodles may be fragile upon thawing.
Ingredients
- 500g/ 1 lb hokkien noodles , (fridge best) (Note 1)
- 350g/ 12 oz chicken thighs (boneless, skinless), cut into lot of thin 0.5 x 3cm / 0.2 x 1.2" pieces (Note 2)
- 2 tbsp canola oil (or vegetable, cottonseed, peanut oil)
- 2 garlic finely minced, cloves
- 8 green onion cut into 5cm / 2" lengths, white part separated from green part (Note 3, stems
- 1 red bell pepper cut into thin 0.5cm / 0.2" strips, capsicum
- 3 heaped cups green cabbage , cut into thin 1 x 5cm / 0.5 x 2" strips
Sauce:
- 2 tbsp soy sauce Note 4, light
- 1 1/2 tbsp dark soy sauce (Note 4)
- 2 tbsp oyster sauce (Note 5)
- 1 tbsp mirin Note 6, or Chinese cooking wine
- 1 tbsp sesame oil , toasted (Note 7)
- 1/8 tsp white pepper (sub black pepper)
Optional garnishes
- white sesame seeds
- green onion finely sliced
Instructions
Abbreviated recipe:
- Marinate chicken with 1 1/2 tbsp Sauce. Cook chicken 1 min, add garlic and white part of green onion, cook 1 min. Add capsicum & cabbage, cook 2 min. Add green part of green onion, noodles, sauce, toss 2 min. Serve!
Full recipe:
- Sauce - Mix the sauce in a small bowl.
- Briefly marinate chicken - Toss the chicken with 1 1/2 tbsp of the Sauce. Marinate for 10 minutes while you prepare the noodles and vegetables.
- Rinse noodles - Prepare the noodles per the packet directions (soak in boiling water or briefly boil). Drain in a colander then rinse briefly under tap water (Note 8)
- Sear chicken - Heat the oil in a large non-stick pan over high heat until very hot (mine is 30cm/12", Note 9 re: wok). Add the chicken and toss for 1 minute. Add the garlic and white part of the green onion, then toss for another 1 minute or until the surface of the chicken is sealed (but still a bit raw inside)
- Cook veg & noodles - Add the capsicum and cabbage. Toss for 2 minutes until the cabbage is mostly wilted. Add the green part of the green onions, noodles and sauce. Toss for 1 1/2 to 2 minutes until the noodles are stained a lovely mahogany colour.
- Serve immediately, sprinkled with sesame seeds and green onion if desired!
Notes
- Use fresh Hokkien noodles stored in the fridge for best texture; dried noodles or vermicelli can be substituted with adjusted weights.
- Chicken thighs are preferred for tenderness and juiciness, though chicken breast or tenderloin, or even lean pork, may be used.
- Add the firmer white part of green onions early in cooking, reserving the tender green tops to finish the stir-fry.
- Light soy sauce can be replaced with all-purpose soy sauce and dark soy sauce with more light soy; avoid substituting light with more dark soy as it can overpower the flavor.
- Vegetarian oyster sauce or hoisin sauce can be used as alternatives to oyster sauce.
- Mirin adds a subtle sweetness, but Chinese cooking wine or dry sherry can be suitable substitutes; for a non-alcoholic option, include chicken stock in the sauce and toss longer.
- Toasted sesame oil has a deeper flavor; untoasted oil yields a milder sesame taste.
- Rinsing noodles under cold water after cooking removes starch and prevents stickiness.
- A large pan is recommended over a wok for this quantity to avoid excess moisture and ensure proper stir-fry texture.
- Leftovers can be refrigerated up to 3 days or frozen, noting that rice noodles may break when frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445cal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 81mg | 27% |
| Sodium | 1452mg | 61% |
| Potassium | 383mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1192IU | 24% |
| Vitamin C | 43mg | 48% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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