Hokkien noodles are popular in both Malaysia and Singapore, despite having its origins in China’s Fujian (Hokkien) region.
These Hokkien noodles just require ten simple ingredients. And you can make the whole thing in just 20 minutes.
HOKKIEN NOODLES ARE WHAT?
You can make this with just 10 common pantry staples, as I described before. The only thing you’re lacking from your kitchen is some Hokkien noodles.
Hokkien noodles are made with fresh eggs. You can buy lo mein egg noodles that have already been boiled and oiled, or you can buy fresh lo mein egg noodles that need to be boiled first.
Hokkien noodles (also known as lo mein noodles) come in two distinct forms, and you can find both of them at Asian and Chinese supermarkets.
Be sure to check the package instructions before beginning this dish to see if the noodles may be added raw to the stir-fry or if they need to be boiled for just a few minutes beforehand. Try not to fret. Fresh udon noodles, or really any type of noodle that can be stir-fried, would work in a pinch.
Favorite Taste Mixture
One of my favorite flavor combos is the ginger and scallion in these Hokkien noodles.
So that it would be a complete meal, I also added some chicken; however, vegetarians can omit the chicken or replace it with mushrooms and/or other veggies.
Okay, I’ll show you how to cook this thing. And get on the path to the most amazing weeknight dinners ever.
Ingredients:
- 1 pound of cooked hokkien noodles or fresh lo mein noodles
- 8 oz. of thin strips boneless skinless chicken thighs
- 8 julienned scallions
- 6 slices of ginger
- 1 sliced red chili
- 2 tablespoons of Shaoxing wine
- 2 teaspoons of dark soy sauce
- 1 teaspoon of soy sauce
- 1 teaspoon cornstarch
- Vegetable oil
Instructions:
- Mix the chicken with the cornstarch, oil, and soy sauce called for.
- The wok should be heated until it smokes over high heat. Put in a wok with 2 tablespoons of oil and cook the chicken until it’s opaque. Remove the pan and put it to the side.
- Two more tablespoons of oil and ginger slices should be added to the pan. After 1 minute, throw in the scallions and chilis.
- Stir-fry the noodles by adding them to the pan; if the noodles are cold and difficult to break up, a splash of boiling water can help.
- After the noodles have softened and become warm, toss in the Shaoxing wine, 1 1/2 tbsp of light soy sauce, dark soy sauce, and the cooked chicken. For best results, stir-fry for a total of two minutes. Serve!