Hokkien Noodles (福建炒面, Hokkien Mee)
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!
Servings: 2 to 4 servings
- 6 oz. (170g) dried egg noodles (or 10 oz./280 g fresh Hong Kong style pan fried noodles)
- 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
- 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)
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.
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