Why make this recipe
Hokkien noodles with chicken is a quick, tasty dish that brings together the flavors of tender chicken and crisp vegetables. It’s perfect for busy weeknights when you want something satisfying without spending too much time in the kitchen. Plus, it’s easily customizable based on your taste or what you have on hand.
How to make Hokkien noodles with chicken
Ingredients:
- 500g/ 1 lb hokkien noodles (fridge best) (Note 1)
- 350g/ 12 oz chicken thighs (boneless, skinless), cut into thin pieces (Note 2)
- 2 tbsp canola oil (or vegetable, cottonseed, peanut oil)
- 2 garlic cloves, finely minced
- 8 green onion stems, cut into 5cm lengths, white part separated from green part (Note 3)
- 1 red capsicum (bell pepper), cut into thin strips
- 3 heaped cups green cabbage, cut into thin strips (1 x 5cm)
- 2 tbsp light soy sauce (Note 4)
- 1 1/2 tbsp dark soy sauce (Note 4)
- 2 tbsp oyster sauce (Note 5)
- 1 tbsp Mirin or Chinese cooking wine (Note 6)
- 1 tbsp sesame oil, toasted (Note 7)
- 1/8 tsp white pepper (sub black pepper)
- White sesame seeds
- Finely sliced green onion
Directions:
- 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. Add the chicken and toss for 1 minute. Add the garlic and the 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 color.
- Serve – Serve immediately, sprinkled with sesame seeds and green onion if desired!
How to serve Hokkien noodles with chicken
This dish is best served hot, right out of the pan. You can add extra sesame seeds and sliced green onion on top for a nice touch. Pair it with some chili sauce if you like a bit of heat.
How to store Hokkien noodles with chicken
If you have leftovers, store the noodles in an airtight container in the fridge. They will stay fresh for about 2-3 days. To reheat, just stir-fry in a pan with a little oil until heated through.
Tips to make Hokkien noodles with chicken
- Using fresh hokkien noodles from the fridge yields the best texture. If using dried noodles, follow the package instructions closely.
- Make sure to cut the chicken and vegetables into uniform sizes for even cooking.
- Adjust the sauces according to your taste preferences; you can add more soy sauce for saltiness or more oyster sauce for sweetness.
Variation
Feel free to swap out the chicken for shrimp or tofu for a different protein. You can also add other vegetables like broccoli, carrots, or bean sprouts according to your preference.
FAQs
-
Can I make this dish vegetarian?
Yes, you can replace chicken with tofu and use soy sauce as a replacement for oyster sauce. -
What can I serve with Hokkien noodles?
This dish is complete on its own but goes well with spring rolls or a nice salad on the side. -
How can I make it spicier?
You can add sliced chili or chili paste during cooking to spice it up. Adjust to your heat preference!
Hokkien Noodles with Chicken
Ingredients
Main Ingredients
- 500 g hokkien noodles (fridge best) Note 1
- 350 g chicken thighs, cut into thin pieces boneless, skinless (Note 2)
- 2 tbsp canola oil or vegetable, cottonseed, peanut oil
- 2 cloves garlic, finely minced
- 8 stems green onion, cut into 5cm lengths white part separated from green part (Note 3)
- 1 medium red capsicum (bell pepper), cut into thin strips
- 3 cups green cabbage, cut into thin strips about 1 x 5cm
Sauces
- 2 tbsp light soy sauce Note 4
- 1.5 tbsp dark soy sauce Note 4
- 2 tbsp oyster sauce Note 5
- 1 tbsp Mirin or Chinese cooking wine Note 6
- 1 tbsp sesame oil, toasted Note 7
- 1/8 tsp white pepper or black pepper
Garnish
- white sesame seeds
- finely sliced green onion
Instructions
Preparation
- Mix the sauce in a small bowl.
- Toss the chicken with 1 1/2 tbsp of the sauce and marinate for 10 minutes while preparing the noodles and vegetables.
- Prepare the noodles per the packet directions, rinse briefly under tap water.
Cooking
- Heat the oil in a large non-stick pan over high heat until very hot. Add the chicken and toss for 1 minute.
- Add the garlic and the white part of the green onion, then toss for another 1 minute or until the surface of the chicken is sealed.
- 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 remaining sauce. Toss for 1 1/2 to 2 minutes until the noodles are stained a lovely mahogany color.
Serving
- Serve immediately, sprinkled with sesame seeds and green onion if desired.