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.

Course Dinner, Lunch

Cuisine Chiinese

Keyword Chicken and Hokkien Noodle Stir Fry

Prep Time 30

Cook Time 10

Total Time 40

Servings people

Calories 878kcal

Author Scruff

Ingredients

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

Sauce

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

Garnish

4 sprigs coriander roughly chopped
2 spring onions, finely chopped

To Serve

Sriracha / salty chilli sauce (optional)

Metric - US Customary

Instructions

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.)
Add all the sauce ingredients into a bowl and whisk until combined.
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.
Prep all other vegetables.
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.
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.
Add 1/2 cup of water and the cornstarch mixture to the sauce and whisk.
Submerge the hokkien noodles with boiling water in a large bowl. Loosen up the noodles with some tongs then drain.
Place a large empty bowl next to your stove top and heat a non-stick wok / fry pan to high.
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.
Add 1 tbsp of oil and add the onions, garlic and ginger. Cook for 30 seconds.
Add the shiitake mushrooms and the capsicum. Cook for 1 minute.
Add the choy sum, snow peas and the sauce. Stir and cook for 1 minute.
Take out the ginger slices and turn the heat to low. Add the chicken and hokkien noodles to the wok / pan and combine well.
Garnish with chopped coriander and spring onion, and serve with sriracha/chilli sauce.

Notes

You can substitute dried shiitake mushrooms for the fresh version but the flavour will not be as strong. Substitute the mushroom soaking water with plain tap water for the sauce. Both the dried and fresh shiitake mushrooms should be available at your local supermarket or definitely at your Asian groceries.
When frying the chicken, try not to move them around too much. Cook it like a steak and let it fry on one side for a few minutes and then turn it over. This way the chicken will have develop a nice colour and look more appealing.

Nutrition