Go Back
+ servings
Hokkien Noodles (福建炒面, Hokkien Mee) - A super rich and fragrant one-pan meal that contains tender chicken bites, crispy veggies, and tender noodles. Learn how to make these easy restaurant-style fried noodles without a wok!

Hokkien Noodles (福建炒面, Hokkien Mee)

5 from 4 votes
This Hokkien noodles recipe creates a super rich and fragrant one-pan meal that contains tender chicken bites, crisp veggies, and tender noodles. Learn how to make these easy restaurant-style fried noodles without a wok!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Main, Side
Cuisine: Chinese
Keyword: takeout
Servings: 2 to 4 servings
Author: Maggie Zhu

Ingredients

  • 6 oz. (170g) dried egg noodles (or 10 oz./280 g fresh Hong Kong style pan fried noodles)

Marinade

  • 1 boneless skinless chicken breast or 2 boneless skinless chicken thighs (about 1/2 lbs / 225 g), sliced to 1/4-inch thick pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch

Sauce

Stir fry

  • 2 1/2 tablespoons peanut oil (or vegetable oil)
  • 4 eggs , beaten
  • 2 shallots , sliced (or 1/2 white onion)
  • 4 green onions , sliced
  • 3 cloves garlic , minced
  • 1 bell pepper , or 2 anaheim peppers, seeded and thinly sliced
  • Sambal chili sauce or Sriracha , for garnish (optional)

Instructions

  • Bring a pot of water to a boil and cook the egg noodles according to the instructions. Once cooked, transfer to a colander and rinse with tap water to cool. Drain and set aside. Skip this step if using fresh pan-fried noodles.
  • Combine the marinade ingredients in a medium-sized bowl. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
  • Mix the sauce ingredients in a small bowl and set aside.
  • Heat 1/2 tablespoon of oil in a large nonstick pan (or cast iron pan, or carbon steel paover medium-high heat until hot. Add the beaten eggs and cook them until the bottom sets. Stir to scramble. Once cooked through, immediately transfer the eggs to a plate.
  • Add 1 tablespoon of oil to the pan and spread the chicken in it in a single layer. Cook without touching until the bottom turns golden, 40 seconds to 1 minute. Flip to cook the other side until light golden. Transfer the chicken to a plate.
  • Add 1 tablespoon of oil, along with the shallots, green onions, and garlic to the pan. Cook and stir for 1 minute, to release the fragrance. Move all the ingredients to one side of the pan.
  • Add the cooked noodles. Toss with a pair of tongs to mix with the veggies. Let the noodles sit in the hot pan for a few seconds without moving, to help it char on the bottom. Add 1 to 2 tablespoons of oil (or wateif the noodles look dry.
  • Stir the sauce again and pour it into the pan. Toss the noodles to mix well with the sauce, 1 minute or so.
  • Add the peppers, and add back the cooked chicken and eggs. Toss to mix everything well, until the sauce is fully absorbed. Transfer everything to serving plates.
  • Add a spoonful of chili sauce to the noodles, if using. Serve hot as a main dish.

Nutrition

Serving: 1serving, Calories: 360kcal, Carbohydrates: 32.9g, Protein: 22.4g, Fat: 15.8g, Saturated Fat: 3.1g, Cholesterol: 221mg, Sodium: 872mg, Potassium: 445mg, Fiber: 1.8g, Sugar: 8.7g, Calcium: 56mg, Iron: 2mg