Stir-fried Hokkien noodles with chicken and vegetables served on a plate

Stir-Fried Hokkien Noodles with Chicken and Vegetables

ByCasey Monroe

why make this recipe

Stir-Fried Hokkien Noodles with Chicken and Vegetables is a delicious and quick meal that everyone loves. It combines the chewy texture of hokkien noodles with tender chicken and fresh vegetables. This recipe is perfect for busy weeknights or when you want something satisfying without too much hassle. Plus, it’s a great way to use up leftover veggies in your fridge!

how to make Stir-Fried Hokkien Noodles with Chicken and Vegetables

Ingredients:

  • 440g pkt shelf-fresh hokkien noodles
  • 1 tbsp peanut oil
  • 500g 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) oyster sauce
  • 2 tbsp 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:

  1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 mins or until noodles separate. Drain.
  2. Heat oil in a wok over high heat. Add chicken and stir-fry for 3-4 mins or until lightly browned. Add carrot, capsicum, and garlic and stir-fry for 1 min.
  3. Add curry powder and stir-fry for 1 min until fragrant. Add oyster sauce, soy sauce, noodles, and 1/2 cup water. Stir-fry for 2 mins until well combined. Add peas, choy sum, wombok, and spring onion and stir-fry for 1-2 mins until wombok just wilts. Divide among serving bowls.

how to serve Stir-Fried Hokkien Noodles with Chicken and Vegetables

Serve the stir-fried noodles hot in individual bowls. You can add some extra spring onions or chopped coriander on top for added flavor. This dish pairs well with a side of fresh salad or crispy egg rolls if you want something extra.

how to store Stir-Fried Hokkien Noodles with Chicken and Vegetables

If you have leftovers, let them cool down to room temperature. Store them in an airtight container in the fridge for up to 2 days. To reheat, simply microwave or stir-fry in a hot pan until heated through.

tips to make Stir-Fried Hokkien Noodles with Chicken and Vegetables

  • Make sure to cook the chicken until it’s fully cooked and no longer pink inside.
  • Feel free to swap in any vegetables you have on hand, like broccoli or bok choy.
  • Don’t overcook the vegetables; they should stay crunchy for the best texture.
  • Adjust the amount of soy sauce and oyster sauce according to your taste preference.

variation (if any)

You can make this dish vegetarian by replacing chicken with tofu. Simply cube the tofu and stir-fry it until golden. You can also use different types of noodles, such as rice noodles or egg noodles, if you prefer.

FAQs

Can I use fresh Hokkien noodles instead of shelf-fresh?
Yes, you can use fresh Hokkien noodles. Just follow the package instructions for cooking.

Can I freeze this dish?
While it’s best enjoyed fresh, you can freeze the stir-fried noodles. Store them in an airtight container or freezer bag for up to one month.

What other proteins can I use besides chicken?
You can use beef, pork, or even shrimp. Adjust the cooking time based on the protein you choose to ensure it’s cooked through.