Stir Fry Hokkien Noodles

Suggested cooking instructions

Stir Fry Method (Serves two)

INGREDIENTS

• 500g fresh Hokkien Noodles

• 2 tbsp vegetable oil

• 1 onion, diced

• 3 cloves garlic, minced

• 500g chicken thigh fillet, sliced

• For the sauce:

• 50ml soy sauce

• 15ml fish sauce

• 30ml oyster sauce

• 2 carrots, julienned

• 1 cup green beans, trimmed and cut into bite-sized pieces

• 1 capsicum (bell pepper), any colour, sliced

• 100g mushrooms, sliced (optional)

• Salt and black pepper to taste

• Sesame seeds, for garnish (optional)

• Lime wedges, for serving (optional)

Method:

1. Marinate the chicken: In a bowl, combine the chicken slices with 1 tablespoon of soy sauce, a pinch of salt, and black pepper. Mix well and set aside for 10 minutes.

2. Stir-fry the chicken: Heat the oil in a wok or large pan over medium heat. Add the onion and garlic, and stir-fry for 30 seconds until fragrant. Add the chicken and cook for 5 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.

3. Prepare the sauce: In a small bowl, whisk together the remaining soy sauce, fish sauce, and oyster sauce.

4. Stir-fry the vegetables: Add the carrots, green beans, and capsicum to the pan. Stir-fry for 2-3 minutes, or until slightly softened (depending on your preference for crispness). You can also add the mushrooms at this point if using.

5. Cook the noodles: Push the vegetables to the side of the pan. Add the Hokkien noodles and pour in half of the prepared sauce. Stir-fry for 2-3 minutes, tossing the noodles to coat them evenly with the sauce.

6. Combine and finish: Add the cooked chicken back to the pan along with the remaining sauce. Stir-fry for another minute until everything is heated through. Season with salt and black pepper to taste.

7. Serve: Transfer the Hokkien noodles to a plate and garnish with sesame seeds (optional). Serve with lime wedges for those who want a squeeze of fresh citrusy flavour.

Tips:

• You can adjust the amount of vegetables or protein according to your preference.

• For a vegetarian option, simply swap the chicken and add more vegetables like bean sprouts or leafy greens.

• If you prefer a thicker sauce, mix a corn starch slurry (1 tablespoon corn starch with 2 tablespoons water) and add it to the pan while stir-frying the noodles.