Uploaded August 2024 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/hokkien-noodles
My everyday Hokkien Noodles recipe. A great sauce. Strips of chicken. Lots of vegetables. 6 minute cook. Dinner in 20 minutes flat! - N x ❤️
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Hokkien noodles - with chicken and vegetables
500g/ 1 lb hokkien noodles*, prepare per packet then RINSE
350g/ 12 oz chicken thighs (boneless, skinless), cut into lot of thin 0.5 x 3cm/0.2 x 1.2" pieces (sub breast, pork tenderloin/loin)
2 garlic cloves, finely minced
8 green onion stems, cut into 5cm/2″ lengths, white part separated from green part
1 red capsicum (bell peppers), cut into thin 0.5cm/0.2″ strips
2 very heaped cups green cabbage, cut into thin 1 x 5cm/0.5 x 2" strips
SAUCE - mix:
2 tbsp light soy sauce (sub all-purpose soy)
1 1/2 tbsp dark soy sauce (sub more light soy)
2 tbsp oyster sauce (sub vegetarian oyster or hoisin)
1 tbsp Mirin or Chinese cooking wine (sub dry sherry**)
1 tbsp sesame oil, toasted
1/8 tsp white pepper (sub black pepper)
1. Toss which with 1.5 tbsp sauce, set aside 10 min.
2. Heat oil in very large pan over high heat until hot. Cook chicken 1 min, then add white part of green onion + garlic, cook 1 min. Add capsicum and cabbage, cook 2 min. Add green part of green onion, noodles and sauce. Cook 2 min until noodles stained brown. EAT!
* Fridge noodles best, else vac packed. Sub 350g/12oz dried noodles or 250g/8oz dried rice/vermicelli noodles)
** For non alcoholic, add 1/4 cup chicken stock into sauce and toss for extra 1 minute.
Recipe ⬇️ or PRINT: recipetineats.com/hokkien-noodles
My everyday Hokkien Noodles recipe. A great sauce. Strips of chicken. Lots of vegetables. 6 minute cook. Dinner in 20 minutes flat! - N x ❤️
––––––––––––––-
Hokkien noodles - with chicken and vegetables
500g/ 1 lb hokkien noodles*, prepare per packet then RINSE
350g/ 12 oz chicken thighs (boneless, skinless), cut into lot of thin 0.5 x 3cm/0.2 x 1.2" pieces (sub breast, pork tenderloin/loin)
2 garlic cloves, finely minced
8 green onion stems, cut into 5cm/2″ lengths, white part separated from green part
1 red capsicum (bell peppers), cut into thin 0.5cm/0.2″ strips
2 very heaped cups green cabbage, cut into thin 1 x 5cm/0.5 x 2" strips
SAUCE - mix:
2 tbsp light soy sauce (sub all-purpose soy)
1 1/2 tbsp dark soy sauce (sub more light soy)
2 tbsp oyster sauce (sub vegetarian oyster or hoisin)
1 tbsp Mirin or Chinese cooking wine (sub dry sherry**)
1 tbsp sesame oil, toasted
1/8 tsp white pepper (sub black pepper)
1. Toss which with 1.5 tbsp sauce, set aside 10 min.
2. Heat oil in very large pan over high heat until hot. Cook chicken 1 min, then add white part of green onion + garlic, cook 1 min. Add capsicum and cabbage, cook 2 min. Add green part of green onion, noodles and sauce. Cook 2 min until noodles stained brown. EAT!
* Fridge noodles best, else vac packed. Sub 350g/12oz dried noodles or 250g/8oz dried rice/vermicelli noodles)
** For non alcoholic, add 1/4 cup chicken stock into sauce and toss for extra 1 minute.
