Name: Hokkien Noodles with Chicken
Prep time: 14 min
Cook time: 6 min
Total time: 20 min
Cuisine: Asian
Ingredients: 500g (1 lb) Hokkien noodles (fridge-fresh preferred); 350g (12 oz) chicken thighs, boneless and skinless, cut into thin strips; 2 tablespoons canola oil (or vegetable, cottonseed, or peanut oil); 2 garlic cloves, finely minced; 8 green onion stems, cut into 5cm (2″) lengths (white and green parts separated); 1 red capsicum (bell pepper), thinly sliced; 3 heaped cups green cabbage, thinly sliced; Sauce:; 2 tablespoons light soy sauce; 1 1/2 tablespoons dark soy sauce; 2 tablespoons oyster sauce; 1 tablespoon toasted sesame oil; 1/8 teaspoon white pepper (or substitute black pepper); Optional garnishes: White sesame seeds, finely sliced green onions

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This quick and flavorful Hokkien Noodles with Chicken recipe brings together tender marinated chicken, crisp vegetables, and a savory stir-fry sauce, all tossed with bouncy Hokkien noodles. Ready in just 20 minutes, it’s the perfect weeknight dinner that delivers restaurant-quality taste with minimal effort.

Hokkien Noodles with Chicken

Why You’ll Love This Recipe

Fast and easy: Cooks in just 6 minutes with only 10 minutes of prep.
One-pan meal: Protein, veggies, and noodles all in a single dish.
Flavor-packed sauce: A blend of soy, oyster, and sesame oil gives deep umami.
Customizable: Easily swap in your favorite vegetables or proteins.
Takeout-style at home: A healthier and more budget-friendly alternative to takeout.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Noodles & Protein
500g Hokkien noodles (refrigerated is best)
350g chicken thighs, boneless and skinless, cut into thin strips

Vegetables
2 garlic cloves, finely minced
8 green onion stems, cut into 5 cm lengths (white and green parts separated)
1 red bell pepper, thinly sliced
3 heaping cups green cabbage, thinly sliced

Sauce
2 tablespoons light soy sauce
1½ tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon toasted sesame oil
⅛ teaspoon white pepper (or black pepper)

Optional Garnishes
White sesame seeds
Finely sliced green onions

Directions

Prepare the sauce:
In a small bowl, mix together all sauce ingredients. Set aside.
Marinate the chicken:
Toss sliced chicken with 1½ tablespoons of the prepared sauce. Let marinate for 10 minutes while you prep the noodles and vegetables.
Prepare the noodles:
Cook or soak noodles according to package instructions. Drain and briefly rinse under tap water to prevent sticking.
Sear the chicken:
Heat oil in a large non-stick skillet or wok over high heat. Add chicken and stir-fry for 1 minute. Add garlic and white parts of green onion. Stir-fry for 1 more minute until chicken is mostly cooked on the outside.
Add vegetables:
Add cabbage and red bell pepper. Stir-fry for 2 minutes until the cabbage starts to wilt.
Combine everything:
Add the green parts of the green onion, cooked noodles, and remaining sauce. Toss everything together for 1½ to 2 minutes until the noodles are well coated and heated through.
Serve:
Serve immediately, garnished with sesame seeds and sliced green onions if desired.

Servings and timing

Servings: 4
Prep time: 14 minutes
Cook time: 6 minutes
Total time: 20 minutes

Variations

Different proteins: Swap chicken for shrimp, beef, tofu.
Add more vegetables: Snow peas, carrots, mushrooms, or bok choy work beautifully.
Spicy version: Add chili paste, sriracha, or sliced fresh chili for heat.
Gluten-free option: Use tamari instead of soy sauce and ensure your noodles and oyster sauce are gluten-free.
Low-sodium alternative: Use low-sodium soy and oyster sauces if needed.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals, stirring in between.

FAQs

What are Hokkien noodles?

Hokkien noodles are thick, chewy yellow noodles made from wheat. They’re often found in the refrigerated section of Asian grocery stores.

Can I use dried noodles?

Fresh refrigerated noodles are best, but if using dried, cook them fully and rinse before stir-frying.

Is it okay to use chicken breast instead of thighs?

Yes, but thighs stay juicier and more flavorful during high-heat cooking.

Do I have to marinate the chicken?

A short marinade helps infuse flavor, but you can skip it in a pinch and add all the sauce at once while stir-frying.

What’s the difference between light and dark soy sauce?

Light soy sauce adds saltiness while dark soy sauce adds color and a richer taste. Both contribute to the flavor balance.

Can I make this vegetarian?

Yes, substitute chicken with tofu or extra vegetables and use a vegetarian oyster sauce alternative.

How do I prevent the noodles from sticking?

Rinse the cooked noodles under cold water and toss with a little oil before stir-frying.

Can I double this recipe?

Yes, but cook in batches to avoid overcrowding the pan and steaming the ingredients.

How do I know when it’s done?

The vegetables should be slightly tender but still crisp, and the noodles should be evenly coated and heated through.

What kind of pan should I use?

A large wok is traditional, but a wide non-stick skillet works well if a wok isn’t available.

Conclusion

Hokkien Noodles with Chicken is a fast, flavorful, and versatile stir-fry that’s perfect for busy weeknights. With a bold, umami-rich sauce and a mix of tender chicken and fresh veggies, it’s a satisfying meal that hits all the right notes. Simple to prepare and endlessly adaptable, this noodle dish will quickly become a staple in your kitchen.