Asian Recipes

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

August 5, 2016

4 Servings (as a main), 6 Servings (as part of a banquet)
Prep Time
Cook Time
Difficulty Level
1 / 5

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.





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/