Quick Chicken Hokkien Noodles
These Chicken Hokkien Noodles make the ultimate midweek dinner—quick, flavourful, and loaded with veggies and protein. The best part is their versatility: toss in whatever vegetables you have on hand for an easy, low-effort meal that always delivers.
Serves
4
Prep time
20 minutes
Cooking time
20 minutes
Ingredients
- 400g Hokkien noodles (or noodles of choice, fresh or dry)
- 1/2 red capsicum, sliced
- 1 bunch of broccolini, stems and leafy parts separated
- 1 carrot, thinly sliced
- 3 stems of spring onion, sliced
Chicken Marinade:
- 500g skinless chicken thigh fillets, sliced
- 1 tbsp cornflour
- 1 tbsp light soy sauce
- 1 tsp sesame oil
Sauce:
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornflour
- 1/4 cup chicken stock
Directions
- In a bowl, combine the chicken with cornflour, light soy sauce, and sesame oil. Mix well and set aside to marinate for at least 15 minutes.
- Cook noodles according to packet directions. Set aside.
- In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, cornflour, and chicken stock. Stir until the cornflour is dissolved.
- Heat a wok or large frying pan over medium-high heat. Add a little oil.
- Add the marinated chicken and stir-fry until browned and cooked through. Remove and set aside.
- In the same pan, add a little more oil if needed.
- Add the broccolini stems and carrot. Stir-fry for 2-3 minutes until they start to soften.
- Add the red capsicum and cook for another 2 minutes.
- Finally, add the broccolini leafy parts and spring onion, and stir-fry for another minute.
- Return the cooked chicken to the pan.
- Add the cooked noodles and the sauce to the pan
- Stir-fry for 2-3 minutes, ensuring everything is well-coated and heated through. Serve and enjoy!
Ingredients
- 400g Hokkien noodles (or noodles of choice, fresh or dry)
- 1/2 red capsicum, sliced
- 1 bunch of broccolini, stems and leafy parts separated
- 1 carrot, thinly sliced
- 3 stems of spring onion, sliced
Chicken Marinade:
- 500g skinless chicken thigh fillets, sliced
- 1 tbsp cornflour
- 1 tbsp light soy sauce
- 1 tsp sesame oil
Sauce:
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornflour
- 1/4 cup chicken stock
Directions
- In a bowl, combine the chicken with cornflour, light soy sauce, and sesame oil. Mix well and set aside to marinate for at least 15 minutes.
- Cook noodles according to packet directions. Set aside.
- In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, cornflour, and chicken stock. Stir until the cornflour is dissolved.
- Heat a wok or large frying pan over medium-high heat. Add a little oil.
- Add the marinated chicken and stir-fry until browned and cooked through. Remove and set aside.
- In the same pan, add a little more oil if needed.
- Add the broccolini stems and carrot. Stir-fry for 2-3 minutes until they start to soften.
- Add the red capsicum and cook for another 2 minutes.
- Finally, add the broccolini leafy parts and spring onion, and stir-fry for another minute.
- Return the cooked chicken to the pan.
- Add the cooked noodles and the sauce to the pan
- Stir-fry for 2-3 minutes, ensuring everything is well-coated and heated through. Serve and enjoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Dinner
Weeknight dinners
30 minutes or less
Chicken
Asian