Delicious Chicken and Hokkien Noodle Stir-Fry with vibrant vegetables

Chicken and Hokkien Noodle Stir-Fry

ByCasey Monroe

why make this recipe

Chicken and Hokkien Noodle Stir-Fry is a quick and easy dish that packs in flavor and nutrition. It combines tender chicken, fresh vegetables, and delicious noodles, making it a perfect choice for any weeknight dinner. Plus, it comes together in just a few simple steps, ensuring you get a hearty meal without spending hours in the kitchen. This recipe is not only tasty but also a great way to use up leftover veggies and enjoy a comforting meal.

how to make Chicken and Hokkien Noodle Stir-Fry

Ingredients:

  • 440g pkt shelf-fresh hokkien noodles
  • 1 tbsp peanut oil
  • 500g Coles Australian RSPCA Approved Chicken Mince
  • 1 carrot, cut into matchsticks
  • 1 red capsicum, seeded, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp curry powder
  • 1/4 cup (60ml) Coles oyster sauce
  • 2 tbsp Coles salt-reduced soy sauce
  • 1/2 cup (60g) frozen baby peas
  • 1 bunch choy sum, coarsely chopped
  • 1/2 small wombok (Chinese cabbage), coarsely shredded
  • 2 spring onions, thinly sliced

Directions:

Step 1: Place the noodles in a heatproof bowl. Cover them with boiling water and set aside for 5 minutes or until they separate. Drain the noodles.

Step 2: In a wok, heat the peanut oil over high heat. Add the chicken mince and stir-fry, using a wooden spoon to break up any lumps, for 3 to 4 minutes or until the chicken is lightly browned.

Step 3: Stir in the carrot, capsicum, and crushed garlic, and cook for 1 minute. Next, add the curry powder and stir-fry for another minute until it’s fragrant. Then, add the oyster sauce, soy sauce, noodles, and 1/2 cup (125ml) water. Stir-fry for 2 minutes or until everything is well combined.

Step 4: Finally, add the peas, choy sum, wombok, and spring onions. Stir-fry for 1 to 2 minutes or until the wombok just wilts. Divide the mixture among serving bowls.

how to serve Chicken and Hokkien Noodle Stir-Fry

Serve Chicken and Hokkien Noodle Stir-Fry hot, straight from the wok. It is perfect on its own or can be paired with extra soy sauce on the side for those who enjoy a little more flavor. Garnish with extra spring onions if desired.

how to store Chicken and Hokkien Noodle Stir-Fry

To store leftovers, let the stir-fry cool down to room temperature. Then, place it in an airtight container and refrigerate. It can be kept in the fridge for up to 3 days. You can also freeze the stir-fry for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Chicken and Hokkien Noodle Stir-Fry

  • Make sure to soak the noodles in boiling water just until they separate, as over-soaking can make them mushy.
  • Feel free to switch up the vegetables based on your preference or what you have on hand.
  • For extra flavor, you can add a splash of lime juice or chili sauce before serving.

variation

You can easily make this stir-fry with shrimp or vegetables like broccoli and snow peas instead of chicken. It’s versatile, so feel free to get creative!

FAQs

1. Can I use other types of noodles?
Yes, you can use other types of noodles like rice noodles or egg noodles if you prefer.

2. How can I make this dish vegetarian?
Replace the chicken mince with tofu or tempeh, and use vegetable broth instead of oyster sauce.

3. Can I make this ahead of time?
Yes, you can prepare the stir-fry and store it in the fridge. Just reheat it in a pan before serving.