Hokkien Noodles (福建炒面, Hokkien Mee)
This Hokkien noodles recipe creates a super rich and fragrant one-pan meal that contains tender chicken bites, crisp veggies, and tender noodles. Learn how to make these easy restaurant-style fried noodles without a wok!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 6 oz . (170g) dried egg noodles ((or 10 oz./280 g fresh Hong Kong style pan fried noodles))
- 1 boneless skinless chicken breast or 2 boneless skinless chicken thighs ((about 1/2 lbs / 225 g), sliced to 1/4-inch thick pieces)
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 3 tbsp Shaoxing wine ((or dry sherry))
- 2 tbsp soy sauce
- 1/2 tbsp dark soy sauce ((or soy sauce))
- 1 tbsp sugar
- 1 tsp Knorr® Chicken Powder
- 2+1/2 tbsp peanut oil ((or vegetable oil))
- 4 eggs (, beaten)
- 2 shallots (, sliced (or 1/2 white onion))
- 4 green onions (, sliced)
- 3 clove garlic (, minced)
- 1 bell pepper (, or 2 anaheim peppers, seeded and thinly sliced)
- Sambal chili sauce or Sriracha (, for garnish (optional))
Instructions
- 1
Bring a pot of water to a boil and cook the egg noodles according to the instructions. Once cooked, transfer to a colander and rinse with tap water to cool. Drain and set aside. Skip this step if using fresh pan-fried noodles.
- 2
Combine the marinade ingredients in a medium-sized bowl. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
- 3
Mix the sauce ingredients in a small bowl and set aside.
- 4
Heat 1/2 tablespoon of oil in a large nonstick pan (or cast iron pan, or carbon steel paover medium-high heat until hot. Add the beaten eggs and cook them until the bottom sets. Stir to scramble. Once cooked through, immediately transfer the eggs to a plate.
- 5
Add 1 tablespoon of oil to the pan and spread the chicken in it in a single layer. Cook without touching until the bottom turns golden, 40 seconds to 1 minute. Flip to cook the other side until light golden. Transfer the chicken to a plate.
- 6
Add 1 tablespoon of oil, along with the shallots, green onions, and garlic to the pan. Cook and stir for 1 minute, to release the fragrance. Move all the ingredients to one side of the pan.
- 7
Add the cooked noodles. Toss with a pair of tongs to mix with the veggies. Let the noodles sit in the hot pan for a few seconds without moving, to help it char on the bottom. Add 1 to 2 tablespoons of oil (or wateif the noodles look dry.
- 8
Stir the sauce again and pour it into the pan. Toss the noodles to mix well with the sauce, 1 minute or so.
- 9
Add the peppers, and add back the cooked chicken and eggs. Toss to mix everything well, until the sauce is fully absorbed. Transfer everything to serving plates.
- 10
Add a spoonful of chili sauce to the noodles, if using. Serve hot as a main dish.