On a regular basis Hokkien Noodles – RecipeTin Eats

August 7, 2024

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My on a regular basis Hokkien Noodles recipe. An awesome sauce. Strips of hen. Numerous greens. 6 minute cook dinner. Dinner in 20 minutes flat!

Hokkien noodles

I do know that I’ve repeatedly bleated about how one can throw “any greens you need!” into stir fried noodles. But when velocity is of the essence, and also you desire a good quantity of greens in your dinner, you do really want to consider what greens are fast to cut, fast to cook dinner, received’t make your stir fry watery, and you realize you may get at any grocery retailer.

No pre-cooking required (like broccoli). Doesn’t take 5 minutes to melt (like mushrooms). And never a kind of greens you may’t all the time discover (like Asian greens).

Scratch all that. Immediately is about comfort, velocity, but plain deliciousness that everyone loves.

Introducing – my on a regular basis Hokkien Noodles!

Elements for Hokkien Noodles with hen

Right here’s what you’ll want to make these hokkien noodles. There’s sufficient protein and greens on this to be a whole meal. Gotta love a one-pan dinner!

HOKKIEN NOODLES

Hokkien noodles are medium thickness yellow noodles created from wheat. Get them from the fridge should you can, moderately than vac-packed varieties from the aisle. Higher texture, higher flavour, and fewer tendency to interrupt simply when tossed within the pan.

Different noodle choices – This recipe may be made with just about any sort of noodles – skinny, flat, thicker, white, rice noodles, egg noodles. And even pasta. There, I mentioned it! Hand on coronary heart, as soon as tossed with the sauce, flavour-wise they’re very related although truly, noodles do have a chewier texture than pasta. 🙂
Dried noodles (like ramen, dried egg noodles, rice noodles, vermicelli noodles) can be used however you’ll want to use lower than the burden specified within the recipe as a result of they develop much more in quantity when cooked. See the recipe notes for instructions.

The hokkien noodle sauce

You’ll be able to’t simply use soy and sugar for a stir fry sauce. It’s too bland! In right this moment’s recipe, oyster sauce is our shortcut ingredient right here. It provides depth of flavour, contact of sweetness in addition to thickening the sauce so we don’t even want to make use of cornflour/cornstarch such as you usually must.

Darkish and lightweight soy sauce – We’re utilizing a mixture of each in right this moment’s sauce as a result of collectively they ship actually nice flavour and color. Darkish soy sauce has a extra intense flavour and stains the noodles and hen a ravishing mahogany color you may see within the images. The sunshine soy sauce provides further salt with out an excessive amount of color and the soy flavour is milder. If we solely used darkish soy sauce, the extraordinary flavour would overwhelm the dish in addition to it an nearly black color!

See recipe notes for how one can swap every of those soy sauces out, and extra on totally different soy sauces right here.
Oyster sauce – Punches excessive above its weight relating to including complexity, flavour and umami abruptly to any dish you add a number of dashes of the stuff to. It’s a staple sauce in Chinese language and South-east Asian cooking created from oyster extract that’s candy, salty, thick and pungent. Nevertheless it doesn’t tasty oyster-y or fishy in any respect as soon as cooked. See recipe notes for substitutes.
Mirin – It is a candy Japanese cooking wine that’s the different shortcut ingredient that brings flavour to this dish. Sometimes in Chinese language recipes you’d see Chinese language cooking wine used with a contact of sugar added when wanted. However right this moment, I’m taking a shortcut through the use of mirin which already has sugar in it. One much less ingredient wanted! See recipe notes for substitutions, together with non-alcoholic choices.
Sesame oil – Toasted (ie brown-hued) versus un-toasted (yellow-hued, with much less sesame flavour). Right here in Australia, toasted sesame oil is the norm. It’s truly onerous to search out un-toasted. Word the sesame oil is added to the sauce and never used for as frying fats, as a result of it loses flavour the longer it’s cooked.
White pepper (or black) – Asian cooking usually makes use of white moderately than black pepper. One of many causes is so that you don’t get ugly black specks in clear, mild brown stir fry sauces which might be fashionable in Asian cooking. The flavour can also be slightly extra citrusy than black pepper which is extra earthy. We solely use a tiny quantity so you may substitute black pepper in a pinch.

Fast cooking greens and hen

Fast chop greens choice. Ease is the important thing in right this moment’s recipe!

Boneless hen thighs – I’m utilizing thighs as a result of they keep juicy when fried up in stir fries with out having to tenderise or marinate for too lengthy. You’ll be able to swap out for hen breast – as a result of these noodles cook dinner in 6 minutes flat, it received’t overcook and dry out. However, hen thigh is juicier! 🙂 You may also substitute with extra greens.
Inexperienced onion – Onion is a staple in stir fries as a result of it provides contemporary flavour and frying up the onion initially flavours the oil. Inexperienced onion makes a great shortcut choice, with out the necessity to peel and slice! Simply chop into 5cm / 2″ batons. Substitute with common onion lower into skinny wedges, however cook dinner it earlier than the hen.

Word: Because the softer darkish inexperienced half cooks in actually a minute, we add that in on the finish whereas the firmer white/pale inexperienced half (the onion-y flavoured social gathering) is stir fried initially as a result of it takes longer to cook dinner and in addition flavours the oil.
Cabbage – One among my favorite methods so as to add a stack of veg right into a meal, quick! It’s so fast to cut up a big mound and it softens in just some minutes within the pan. Plus, by chopping it into strips, it flops, clings and mingles properly with the noodles. Substitute with child spinach or tuscan kale (additionally lower into strips) or a few handfuls of bean sprouts.
Capsicum/bell pepper – I just like the flavour capsicum brings to stir fries in addition to slightly splash of color. And once more, simple to cut – if you realize the trick to keep away from getting little seeds flying in all places! You’ll see me demo it within the video. 🙂

Substitute with carrot or zucchini lower into batons.
Garlic – Finely minced with a knife is finest as a result of it disperses all through the noodles and fries up higher. Nevertheless, on this recipe, you may get away with utilizing a garlic press. However don’t speak to me about jarred garlic! (Bitter. Moist. Barely resembles garlic!).

Different vegetable choices – As with just about all stir fries, be happy to substitute the greens with what you’ve received. Use 5 cups in complete. Simply add the longer cooking ones earlier and the short cooking greens in direction of the top.

Tips on how to make Hokkien Noodles with Rooster

The sauce in right this moment’s recipe is doing double responsibility because the sauce for the noodles and marinade for the hen (simply 10 minutes marinating time). So get the sauce and hen accomplished first, then transfer onto getting ready the remainder of the recipe.

1. Noodle sauce & marinated hen

Combine the sauce substances in a bowl.
Marinate hen – Measure out 1 1/2 tablespoons of sauce and toss with the hen. Put aside for 10 minutes when you put together the opposite substances and soak the noodles. It solely wants a short while as a result of the hen items are so skinny and the sauce flavour is kind of intense.

2. Put together noodles

Put together noodles per the packet instructions. Often they may say to soak for a couple of minutes in a big bowl of boiling water, such because the one I’m utilizing. Some manufacturers name to be boiled for a few minutes. Then drain in a colander.
Rinse (💡professional tip!) – Regardless of the methodology, rinse the noodles beneath the faucet water briefly to take away extra starch which might make the floor of the noodles unpleasantly gummy as soon as cooked with the sauce. It’s not an issue that occurs with all manufacturers of noodles and it relies upon the way you put together it, nevertheless it’s simply good apply to do it so that you by no means expertise this downside.

Rinsing additionally prevents the noodles from hardening right into a block as they sit within the colander earlier than tossing into the pan.

3. Noodle sauce & marinated hen

Cook dinner hen – In a big non-stick pan (mine is 30cm/12″) or very giant wok*, warmth the oil over excessive warmth till very popular. Then add the hen and cook dinner 1 minute. Add the garlic and white a part of the inexperienced onion stems and cook dinner for an additional 1 minute till the floor of the hen is sealed (however nonetheless a bit uncooked inside).
Greens – Add the capsicum and cabbage, then toss for two minutes or till the cabbage is usually wilted. By this time, the hen needs to be cooked via. If not, hold going because the hen received’t cook dinner way more within the subsequent steps.

* That is fairly a giant batch recipe to attempt to make in a wok. You run the chance of the hen and greens getting watery due to the smaller floor space in touch with warmth, until you employ a really giant one with a really giant burner. It’s safer to make use of a really giant pan.

Noodles and sauce – Add the inexperienced a part of the inexperienced onions, noodles then sauce. Toss for 1 1/2 to 2 minutes or till the sauce stains the noodles a beautiful brown color. Utilizing two picket spoons will make your life simpler right here (tongs break the noodles).
Completed noodles – Then that’s it! Able to eat. So quick. How good is that!

Between transient residing conditions*, adjustments inside my group, an more and more excessive upkeep canine nicely into his senior years* and a workload that by no means appears to ease, I’ve been making these noodles often in latest months. It’s not simply the velocity, but additionally as a result of cabbage, inexperienced onion and a few sort of noodles are pantry staples in my world. The capsicum is definitely substituted with one other vegetable (carrot, zucchini and many others). Rooster is elective (I typically use extra greens). And the sauce is made with a mixture of my absolute naked minimal Asian sauce necessities.

You’ll be able to’t beat Hokkien Noodles freshly made, steaming, shiny and slippery. However actually, they’re nonetheless actually nice for one, two, three days afterwards with only a fast microwave reheat, and so they freeze nicely too.

I hope you take pleasure in them! – Nagi x

* Not complaining about both of those! I do know I’m lucky to have a roof over my head, full cease. As for the opposite? My best firm asset. 🐶❤️

Watch how one can make it

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On a regular basis Hokkien Noodles – RecipeTin Eats

Hokkien noodles