Description
This flavorful Hokkien noodles with chicken recipe is a quick and easy stir-fry dish combining tender chicken thighs, fresh vegetables, and perfectly cooked Hokkien noodles tossed in a savory soy-based sauce. Ready in just 20 minutes, it offers a deliciously satisfying meal with a balance of textures and rich umami flavors.
Ingredients
Noodles
- 500g (1 lb) Hokkien noodles (preferably refrigerated)
Chicken
- 350g (12 oz) boneless, skinless chicken thighs, cut into thin 0.5 x 3cm (0.2 x 1.2 inches) pieces
Vegetables
- 2 garlic cloves, finely minced
- 8 green onion stems, cut into 5cm (2 inches) lengths, white part separated from green part
- 1 red capsicum (bell pepper), cut into thin 0.5cm (0.2 inches) strips
- 3 heaped cups green cabbage, cut into thin 1 x 5cm (0.5 x 2 inches) strips
Oils & Sauces
- 2 tbsp canola oil (or vegetable, cottonseed, peanut oil)
- 2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
Seasonings & Garnish
- 1/8 tsp white pepper (can substitute black pepper)
- White sesame seeds (for garnish)
- Finely sliced green onion (for garnish)
Instructions
- Prepare the Sauce: In a small bowl, mix together 2 tbsp light soy sauce, 1 1/2 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, and 1/8 tsp white pepper to create the flavorful sauce.
- Marinate the Chicken: Toss the thinly sliced chicken thighs with 1 1/2 tbsp of the prepared sauce. Let it marinate for 10 minutes to absorb the flavors while preparing the other ingredients.
- Prep the Noodles: Cook the Hokkien noodles according to the package instructions, usually by soaking in boiling water or briefly boiling. Drain in a colander and rinse briefly under cold tap water to remove excess starch and prevent sticking.
- Sear the Chicken: Heat 2 tbsp canola oil in a large non-stick pan or wok over high heat until very hot. Add the marinated chicken and toss for 1 minute. Add the minced garlic and the white parts of the green onions, cooking and tossing for another 1 minute until the surface of the chicken is sealed but slightly pink inside.
- Cook the Vegetables: Add the red capsicum strips and green cabbage to the pan. Toss and stir-fry for approximately 2 minutes until the cabbage has mostly wilted but still retains some crunch.
- Combine and Toss: Add the green parts of the green onions, the drained noodles, and the remaining sauce to the pan. Toss everything together continuously for 1 1/2 to 2 minutes until the noodles are evenly coated and have taken on a rich mahogany color from the sauce.
- Serve: Immediately plate the noodles and garnish with a sprinkle of white sesame seeds and finely sliced green onions. Enjoy the dish hot for best flavor and texture.
Notes
- Note 1: Use refrigerated Hokkien noodles for the best texture and ease of cooking.
- Note 2: Cutting the chicken into thin, uniform pieces ensures quick and even cooking.
- Note 3: Separating the white and green parts of the green onions allows for layering of flavor and texture in the dish.
- Note 4: Light and dark soy sauces balance the saltiness and color of the dish.
- Note 5: Oyster sauce adds a deep umami richness.
- Note 7: Toasted sesame oil provides a nutty aroma and enhances flavor.
- Note 8: Rinsing noodles after cooking removes excess starch to prevent clumping.
- Note 9: A large 30cm/12″ non-stick pan or wok is ideal for tossing ingredients quickly and evenly over high heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
