These Chicken Hokkien Noodles are the perfect midweek meal – easy to make and packed with veggies and protein. The best part? You can use whatever vegetables you have on hand. I went with carrot, capsicum, and broccolini, but feel free to mix it up with your favourites. It’s a quick, low-effort meal that’s full of flavour.
Why you’ll love this recipe
- Quick and Simple: With just a few ingredients and a short cooking time, this meal is ready in under 30 minutes.
- Packed with Veggies and Protein: The chicken, broccolini, capsicum, and carrot make this a balanced and nourishing dish.
- Customizable: Use whatever veggies you have on hand. Don’t have broccolini? Swap it for bok choy or spinach – it’s that easy!
Tips for the best Chicken Hokkien Noodles
- Veggie Variations: This dish is super versatile. Feel free to swap in your favourite veggies like capsicum, mushrooms, or spinach.
- For Extra Flavour: Add a dash of chilli sauce or fresh chilli to bring in some heat, or drizzle with extra sesame oil for a rich, nutty flavour.
- Make it Gluten-Free: If you’re gluten-sensitive, simply swap the soy sauce for tamari and use gluten-free noodles.
What goes in my Chicken Hokkien Noodles
- Hokkien noodles: These fresh, springy noodles are the perfect base for absorbing the rich flavours of the sauce.
- Capsicum: Adds a sweet crunch and pop of colour to the dish.
- Broccolini: The tender stems and leafy tops bring a healthy, slightly earthy flavour to the stir-fry.
- Carrot: Adds a satisfying crunch and subtle sweetness.
- Chicken thigh fillets: I use thigh as it’s extra tender and juicy.
- Light soy sauce: Adds a savoury depth to the chicken, without overpowering the other ingredients.
For the Sauce:
- Dark soy sauce: Adds a deep colour and flavour to the sauce.
- Light soy sauce: Balances the flavour with a bit of saltiness, complementing the dark soy sauce.
- Oyster sauce: Brings a rich, slightly sweet and savoury flavour that ties all the ingredients together.
- Sesame oil: Adds a fragrant, toasty note that elevates the entire dish.
- Cornflour: Helps thicken the sauce, giving it a smooth, glossy texture.
- Chicken stock: Adds a savoury base to the sauce.
Quick Chicken Hokkien Noodles
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
400g Hokkien noodles (or noodles of choice, fresh or dry)
1/2 red capsicum, sliced
1 bunch of broccolini, stems and leafy parts separated
1 carrot, thinly sliced
3 stems of spring onion, sliced
- Chicken Marinade:
500g skinless chicken thigh fillets, sliced
1 tbsp cornflour
1 tbsp light soy sauce
1 tsp sesame oil
- Sauce:
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornflour
1/4 cup chicken stock
Directions
- Prepare the Chicken:
- In a bowl, combine the chicken with cornflour, light soy sauce, and sesame oil. Mix well and set aside to marinate for at least 15 minutes.
- Prepare the Noodles:
- Cook noodles according to packet directions. Set aside.
- Prepare the Sauce:
- In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, cornflour, and chicken stock. Stir until the cornflour is dissolved.
- Cook the Chicken:
- Heat a wok or large frying pan over medium-high heat. Add a little oil.
- Add the marinated chicken and stir-fry until browned and cooked through. Remove and set aside.
- Stir-Fry the Vegetables:
- In the same pan, add a little more oil if needed.
- Add the broccolini stems and carrot. Stir-fry for 2-3 minutes until they start to soften.
- Add the red capsicum and cook for another 2 minutes.
- Finally, add the broccolini leafy parts and spring onion, and stir-fry for another minute.
- Combine Everything:
- Return the cooked chicken to the pan.
- Add the cooked noodles and the sauce to the pan
- Stir-fry for 2-3 minutes, ensuring everything is well-coated and heated through. Serve and enjoy!
