Everyday Hokkien Noodles

Isabella

Everyday Hokkien Noodles are a fast, comforting stir-fry made with tender chicken, crisp vegetables, and chewy noodles coated in a rich, glossy soy-based sauce. Perfect for busy weeknights, this satisfying one-pan meal delivers bold flavor in under 30 minutes.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Ingredients Method Notes

Ingredients

Noodles & Chicken

500 g fresh Hokkien noodles soaked briefly to loosen
350 g boneless, skinless chicken thighs sliced into thin strips

Aromatics & Vegetables

2 tbsp canola oil or other neutral oil
2 cloves garlic finely minced
8 stalks green onions cut into 2-inch pieces, whites and greens separated
1 medium red bell pepper thinly sliced
3 cups green cabbage sliced into strips

Stir-Fry Sauce

2 tbsp light soy sauce
1.5 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar non-alcoholic substitute for mirin or cooking wine
1 tsp sugar balances the sauce
1 tbsp toasted sesame oil
0.125 tsp white pepper

Method

In a small bowl, mix all the stir-fry sauce ingredients until well combined. Set aside.
Toss the sliced chicken with about 1½ tablespoons of the sauce. Marinate for 10 minutes while preparing the vegetables.
Loosen the Hokkien noodles according to package instructions. Drain well and set aside.
Heat oil in a wok or large skillet over high heat. Add chicken in a single layer and sear for 1 minute, then stir-fry for another minute.
Add garlic and the white parts of the green onions. Stir-fry for 1 minute until fragrant.
Add bell pepper and cabbage. Stir-fry for 2 minutes until slightly softened.
Add noodles, remaining sauce, and green onion tops. Toss for 1–2 minutes until evenly coated and glossy.
Serve immediately, garnished with sesame seeds and extra green onions if desired.

Notes

Add a fried egg for extra richness, or swap chicken with shrimp, tofu, or mushrooms. For heat, stir in chili garlic sauce. Best enjoyed fresh.