Hokkien Noodle Stirfry
This stirfry is quick and easy, super tasty and a meal even the kids will devour for the win!
Wok dinners are a personal fave due to the simplicity and the fact I can chop everything in the morning, leave in the fridge and then it’s wok to the table in 15 minutes making it the perfect mid week meal!
You can use sliced beef or pork in place of the chicken, and if you prefer to keep it vegetarian you can omit the chicken and add extra veg in it’s place.
400g sliced chicken breast
1 large brown onion finely sliced
1-2 garlic gloves crushed
2 carrots peeled and cut into battons
Half a red capsicum sliced
1 bok choy roughly chopped
1 cup of fresh broccoli
4 button mushrooms sliced
2 cloves of fresh garlic finely diced
1 tablespoon vegetable oil
3 tablespoons Lee Kum Kee soy sauce
3 tablespoons Oyster sauce
1 tablespoon honey
1 teaspoon white sugar
1 teaspoon sesame oil
Velveting the chicken prior to cooking will ensure it’s melt in the mouth tender just like a Chinese restaurant. When you slice the chicken, place it in a bowl with one heaped tablespoon of bicarb and mix well to combine. Leave for half an hour, rinse thoroughly using a colander and cook as usual.
1. Combine sauce ingredients in a bowl and mix thoroughly and set aside.
2. Prepare noodles as per packet instructions, separate with a fork, drain and set aside too.
3. To a hot wok on high heat, add the vegetable oil, onion and chicken and cook for 4 minutes. Add all the veggies minus the boy choy (if they are colouring too much add a tablespoon of water to the wok) and cook for 3 minutes.
4. Add the noodles, bok choy and sauce, cook for another two minutes and you’re done. You can top with a sprinkling of sesame seeds too.
If noodles are popular in your home you can also check out our easy Singapore Noodle recipe here.