Hokkien Noodles 福建炒面 Hokkien Mee Recipes

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HOKKIEN NOODLES (福建炒面, HOKKIEN MEE)



Hokkien Noodles (福建炒面, Hokkien Mee) image

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!

Provided by Maggie Zhu

Categories     Main     Side

Time 30m

Number Of Ingredients 16

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 tablespoon soy sauce
1 teaspoon cornstarch
3 tablespoons Shaoxing wine ((or dry sherry))
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce ((or soy sauce))
1 tablespoon sugar
1 teaspoon Knorr® Chicken Powder
2 1/2 tablespoons peanut oil ((or vegetable oil))
4 eggs (, beaten)
2 shallots (, sliced (or 1/2 white onion))
4 green onions (, sliced)
3 cloves garlic (, minced)
1 bell pepper (, or 2 anaheim peppers, seeded and thinly sliced)
Sambal chili sauce or Sriracha (, for garnish (optional))

Steps:

  • 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.
  • Combine the marinade ingredients in a medium-sized bowl. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
  • Mix the sauce ingredients in a small bowl and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Stir the sauce again and pour it into the pan. Toss the noodles to mix well with the sauce, 1 minute or so.
  • 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.
  • Add a spoonful of chili sauce to the noodles, if using. Serve hot as a main dish.

Nutrition Facts : ServingSize 1 serving, Calories 360 kcal, Carbohydrate 32.9 g, Protein 22.4 g, Fat 15.8 g, SaturatedFat 3.1 g, Cholesterol 221 mg, Sodium 872 mg, Fiber 1.8 g, Sugar 8.7 g

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