4 Servings (as a main), 6 Servings (as part of a banquet)
Prep Time
Cook Time
Difficulty Level
Download or Print

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


  • 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


  • 1 tbsp white sugar
  • 1 tbsp light soy sauce
  • 1 tbsp shao hsing wine or dry sherry
  • ½ tsp sesame oil

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


Heat 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.


Add 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.


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

Photo: John Paul Urizar/bauersyndication.com.au

Download or print the recipe