Easy Chicken and Hokkien Noodle Stir Fry
This easy chicken and hokkien noodle stir fry is a perfect mid-week dish when you've come home from work and need something quick and easy.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 dried whole shiitake mushrooms ((Note 1))
- 1 cup boiling water, (to soak mushrooms )
- 500 gm chicken thigh fillets
- 200 gm choy sum (roughly chopped into 3 cm lengths)
- 1/2 medium red capsicum, (sliced thinly)
- 1 medium-sized brown onion, (chopped)
- 2 garlic cloves, (finely chopped)
- 3 slices ginger
- 10 snow peas
- 3 tbsp reserved water from soaking the mushrooms
- 1/2 cup cold water, (for the sauce)
- 1 tbsp cornstarch
- 1 kg Hokkien noodles
- 2 tbsp vegetable oil
- 4 tbsp regular soy sauce
- 2 tbsp oyster sauce
- 2 tbsp shao xing cooking wine
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- freshly ground pepper (to taste)
- 4 sprigs coriander (roughly chopped)
- 2 spring onions, (finely chopped)
- Sriracha / salty chilli sauce ((optional))
Instructions
- 1
Cut the dried shiitake mushrooms in half with kitchen scissors. Add the shiitake mushrooms and 1 cup of boiling water into a bowl. Cover and let it sit for 20 mins. (You will need to reserve some of the mushroom soaking liquid so don't throw it out.)
- 2
Add all the sauce ingredients into a bowl and whisk until combined.
- 3
Cut the chicken thighs into roughly 1.5 cm thick strips and place in a bowl. Add 2 tbsp of the sauce to the chicken and allow to marinate for 20 mins.
- 4
Prep all other vegetables.
- 5
Take the mushrooms out, and reserve 3 tbs of the soaking liquid. Squeeze the water out of the mushrooms into the sink, then remove the stalk and thinly slice.
- 6
In a small bowl, add the 3 tbsp of reserved mushroom soaking liquid and the cornstarch. Using your finger or a teaspoon, mix them together until fully combined.
- 7
Add 1/2 cup of water and the cornstarch mixture to the sauce and whisk.
- 8
Submerge the hokkien noodles with boiling water in a large bowl. Loosen up the noodles with some tongs then drain.
- 9
Place a large empty bowl next to your stove top and heat a non-stick wok / fry pan to high.
- 10
When the wok / pan is hot, add 1 tbsp of oil and the chicken. Cook for 5 mins or until done (Note 2). Put the cooked chicken into the bowl.
- 11
Add 1 tbsp of oil and add the onions, garlic and ginger. Cook for 30 seconds.
- 12
Add the shiitake mushrooms and the capsicum. Cook for 1 minute.
- 13
Add the choy sum, snow peas and the sauce. Stir and cook for 1 minute.
- 14
Take out the ginger slices and turn the heat to low. Add the chicken and hokkien noodles to the wok / pan and combine well.
- 15
Garnish with chopped coriander and spring onion, and serve with sriracha/chilli sauce.