Ginger Scallion Hokkien Noodles
These Ginger Scallion Hokkien Noodles are a 10-ingredient wonder that takes just 20 minutes to prepare, making it perfect for a quick and delicious weeknight meal.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces boneless skinless chicken thighs ((cut into thin strips; can substitute boneless skinless chicken breast))
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon light soy sauce
- 3 tablespoons vegetable oil
- 6 slices ginger
- 8 scallions ((julienned))
- 1 red chili ((sliced, optional))
- 1 pound cooked hokkien noodles or fresh lo mein noodles
- 2 tablespoons Shaoxing wine ((can substitute clear rice wine or dry sherry))
- 1 1/2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
Instructions
- 1
Combine the chicken with 1 teaspoon cornstarch, 1 teaspoon oil, and 1 teaspoon soy sauce.
- 2
Heat a wok over high heat until it's lightly smoking. Add 1 tablespoon of oil, and stir-fry the chicken until it just turns opaque. Remove from the wok and set aside.
- 3
Add 2 more tablespoons of oil to the wok, and add the ginger slices. Fry for 1 minute, and add the scallions and red chili. Stir-fry until the scallions begin to wilt, about 10 seconds.
- 4
Add the noodles, and stir-fry, adding a sprinkling of hot water if the noodles are stuck together.
- 5
When the noodles have loosened and warmed up, add the Shaoxing wine, 1 1/2 tablespoons light soy sauce, dark soy sauce, and cooked chicken. Stir-fry until combined, about 1-2 minutes. Serve!