HOKKIEN NOODLE STIR FRY RECIPES

STIR-FRY OF CHICKEN WITH HOKKIEN NOODLES RECIPE | GOOD FOOD

Stir-fry of chicken with hokkien noodles Recipe | Good Food image

The secret to this dish is creating a rich sauce to coat the noodles. A good sauce should combine the natural flavours of the ingredients used with a few carefully selected seasonings to enhance those flavours.

Provided by Adam Liaw

Categories Main-course

Total Time 30 minutes

Yield SERVES 2-4

Number Of Ingredients 16

Ingredients

2 cups broccoli florets
2 tbsp peanut or vegetable oil
1 brown onion, peeled and thinly sliced
3 cloves garlic, roughly chopped
1 tsp grated ginger
2 large red chillies, or 1 small red capsicum, thinly sliced
200g skinless chicken thighs, thinly sliced
2 tbsp oyster sauce
2 tsp dark soy sauce
¼ tsp ground white pepper
¼ tsp castor sugar
1 cup chicken stock, or water
500g thick fresh hokkien noodles
1 tsp cornflour mixed into 1 tbsp cold water
½ cup loosely packed basil leaves, plus extra to serve
¼ cup fried shallots, to serve

Steps:

Blanch the broccoli florets by placing them in a covered microwave-safe dish with ¼ cup of water. Microwave for 2½ minutes at high power. Alternatively, blanch the broccoli in boiling water for 2 minutes.

Heat a wok until it is very hot and add the oil around the top edge so it runs into the bottom of the wok. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the sliced chicken, season with a little salt and stir-fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper, sugar and chicken stock, and bring to a boil. Taste the sauce forming in the wok. It should be strong and flavourful. Adjust the seasoning as desired.

Add the broccoli and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Add the basil then pour over the cornflour mixture, stirring through until the sauce is thickened and coating the noodles. Transfer to a plate and garnish with basil leaves and fried shallots.

Adam's tip To separate hokkien noodles in their bag, poke a few holes in the bag and massage the noodles. Once separated, you can even microwave them in the bag before stirring them into the wok, which can really speed up the cooking process.

STIR-FRIED VEGETABLE HOKKIEN NOODLES RECIPE | GOOD FOOD

Stir-fried vegetable Hokkien noodles Recipe | Good Food image

This is an excellent everyday vegetarian option, working well either as a one-dish meal or as a side dish. Although it highlights vegetables, you can also use the base recipe to add meat, poultry or seafood. Make sure you finely slice your ingredients and include a variety of colours and textures to complement the earthy, robust character of the noodles.

Provided by Kylie Kwong

Categories Dinner

Total Time 30 minutes

Yield SERVES Four as a meal or 4-6 as part of a banquet

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
1 small red onion, cut in half and then into 5mm slices
4 spring onions, trimmed and cut into 10cm lengths
6 ginger slices
1 small carrot, julienned
½ medium zucchini, julienned
80g celery (about 2 stalks), finely sliced
80g bean sprouts
50g fresh black fungus
450g packet fresh Hokkien noodles*
3 tbsp tamari
2 tbsp shao hsing wine or dry sherry
1 tbsp brown sugar
1 tbsp malt vinegar
½ tsp sesame oil
2 large red chillies, finely sliced on the diagonal
2 tbsp tamari, extra

Steps:

1. Heat the vegetable oil in a hot wok until surface seems to shimmer slightly. Add red onion, spring onions and ginger and stir-fry for one minute or until onion is lightly browned.

2. Add carrot, zucchini and celery and stir-fry for two minutes. Add bean sprouts and fungus, then toss in noodles, tamari, wine or sherry, sugar, vinegar and sesame oil, and stir-fry for a further three minutes until noodles are hot. Vegetables should remain fresh and crunchy.

3. Arrange noodles in bowls. Serve immediately with a small bowl of sliced chilli mixed with the tamari.

Note: If using fresh noodles, first blanch them in a pot of boiling water for 3 minutes or until al dente. Drain and refresh under cold water before cooking. If using pre-cooked noodles follow recipe as above.

If you like this recipe, try my stir-fried Hokkien noodles with chicken, chilli and coriander.

Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.

Order Now

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PORK STIR FRY WITH HOKKIEN NOODLES RECIPE - FOOD.COM

Make and share this Pork Stir Fry With Hokkien Noodles recipe from Food.com.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 848.8 per serving

Serve with sesame seeds.

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STIR-FRIED VEGETABLE HOKKIEN NOODLES RECIPE | GOOD FOOD

This is an excellent everyday vegetarian option, working well either as a one-dish meal or as a side dish. Although it highlights vegetables, you can also use the base recipe to add meat, poultry or seafood. Make sure you finely slice your ingredients and include a variety of colours and textures to complement the earthy, robust character of the noodles.
From goodfood.com.au
Total Time 30 minutes
Category Dinner

1. Heat the vegetable oil in a hot wok until surface seems to shimmer slightly. Add red onion, spring onions and ginger and stir-fry for one minute or until onion is lightly browned.

2. Add carrot, zucchini and celery and stir-fry for two minutes. Add bean sprouts and fungus, then toss in noodles, tamari, wine or sherry, sugar, vinegar and sesame oil, and stir-fry for a further three minutes until noodles are hot. Vegetables should remain fresh and crunchy.

3. Arrange noodles in bowls. Serve immediately with a small bowl of sliced chilli mixed with the tamari.

Note: If using fresh noodles, first blanch them in a pot of boiling water for 3 minutes or until al dente. Drain and refresh under cold water before cooking. If using pre-cooked noodles follow recipe as above.

If you like this recipe, try my stir-fried Hokkien noodles with chicken, chilli and coriander.

Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.

Order Now

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From marionskitchen.com

Prepare the pork belly, but cutting it into 3cm wide strips. Remove the skin (check out my video recipe for tips on how to do this). Then thinly slice the pork. Place pork in a large bowl along with the garlic marinade ingredients and mix until well combined. Set aside until ready to cook. ? Heat the vegetable oil in a wok over high heat. Add the bacon and cook for 2 minutes until crispy. Add the shrimp paste and stir-fry until just dissolved. Then add the marinated pork and stir-fry for another minute. Then add the prawns and stir-fry for another 3-4 minutes or until pork and prawns are just cooked. Add the cabbage and bok choy and stir-fry for another minute. Now toss through the noodles, dark soy sauce, light soy sauce, chicken stock and the cornflour mixture. Stir-fry for another minute or until sauce has thickened slighty. ? Remove from heat and serve.

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CHICKEN HONEY SOY AND CHILLI STIR-FRY WITH HOKKIEN NOODLES ...

A Chinese Hokkien Noodle recipe with chicken stir-fried in a delightful sweet & spicy sauce made of honey, soy & chilli. Try this chicken honey soy recipe!
From asianinspirations.com.au
Reviews 3.2
Total Time 30S
Cuisine Chinese

To Cook In a bowl combine chicken breasts, red chilli, garlic and oil; mix well. Heat a wok over medium heat; add chicken mixture and stir fry for 3-4 mins. Add spring onions, capsicum and snow peas and stir-fry for 2 mins. Make a well in the centre of the wok and stir in Oriental Honey & Soy, chicken stock, lime juice and lime zest, stir until sauce bubbles. Add Hokkien noodles and toss well, continue to stir-fry for 2 mins. Garnish with lime wedges and serve.

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