Stir-fried Hokkien Noodles With Chicken, Chilli And Bean Sprouts

Stir-fried Hokkien Noodles With Chicken, Chilli And Bean Sprouts

By The Weekly  , ,

August 5, 2016

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In Chinese culture, long noodles (uncut) symbolise long life. This is simple yet ideal dish to include in your next Chinese New Year feast.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Servings (as a main), 6 Servings (as part of a banquet)

Ingredients

400 g chicken thigh fillets, cut into 2-cm slices

¼ cup (60 ml) vegetable oil

1 bunch kai lan (Chinese broccoli), trimmed, stems and leaves separated

1 small white onion, cut in half, then into thick wedges

12 slices fresh ginger

450 g packet fresh Hokkien noodles

2 tbsps shao hsing wine or dry sherry

1 tbsp white sugar

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp malt vinegar

½ tsp sesame oil

1 cup fresh bean sprouts

½ cup julienned green onion (green shallot)

2 large fresh red chillies, sliced finely on the diagonal

Marinade

1 tbsp white sugar

1 tbsp light soy sauce

1 tbsp shao hsing wine or dry sherry

½ tsp sesame oil

Directions

1Combine chicken and Marinade ingredients in a bowl; cover and leave to marinate in the refrigerator for 30 mins.

2Heat 2 tbsps of the oil in a hot wok until surface seems to shimmer. Remove chicken from Marinade; reserve Marinade. Add chicken in two batches and stir-fry for 1 min or until browned. Remove from wok and set aside. Add kai lan stems and stir-fry for 1 min or until softened slightly. Add to chicken.

3Add remaining oil to hot wok with onion and ginger, and stir-fry for 1 min. Toss in noodles, reserved chicken and kai lan stems, wine or sherry, sugar, soy sauce, oyster sauce, vinegar, sesame oil and reserved Marinade, and stir-fry for 1 min. Add kai lan leaves, bean sprouts, most of the green onion and half the chilli, and stir-fry for 30 secs or until chicken is just cooked through and noodles are hot.

4 Arrange noodles in bowls, top with remaining chilli and green onion, and serve immediately.

Photo: John Paul Urizar

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