Description
This Hokkien Noodles with Chicken recipe is a quick and flavorful stir-fry packed with tender chicken, fresh vegetables, and chewy Hokkien noodles tossed in a rich, savory sauce. Perfect for busy weeknights — ready in just 20 minutes!
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
Instructions
- Make the sauce: In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper.
- Marinate chicken: Toss sliced chicken with 1 1/2 tablespoons of the sauce. Let it marinate for 10 minutes while preparing noodles and vegetables.
- Prepare noodles: Follow package instructions to soften the noodles (either soak in boiling water or briefly boil). Drain and rinse under tap water. Set aside.
- Cook chicken: Heat oil in a large non-stick pan or wok over high heat. Add marinated chicken and cook for 1 minute.
- Add garlic and the white part of the green onions. Toss and cook for another minute until the chicken is mostly sealed but still slightly raw inside.
- Add capsicum and cabbage. Stir-fry for 2 minutes until the cabbage is mostly wilted.
- Add the green part of the green onions, prepared noodles, and remaining sauce. Toss for 1.5–2 minutes until everything is well coated and the noodles are a deep mahogany color.
- Serve: Serve hot, garnished with sesame seeds and extra green onions if desired.
Notes
- Use refrigerated Hokkien noodles for best texture and flavor.
- Substitute chicken thighs with chicken breast if preferred, but thighs stay juicier when stir-fried.
- Don’t overcook the vegetables — they should still have a slight crunch.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
