Stir Fry Of Chicken With Hokkien Noodles Recipes

EASY CHICKEN AND HOKKIEN NOODLE STIR FRY

Steps:

• Cut the dried shiitake mushrooms in half with kitchen scissors. Add the shiitake mushrooms and 1 cup of boiling water into a bowl. Cover and let it sit for 20 mins. (You will need to reserve some of the mushroom soaking liquid so don't throw it out.)
• Add all the sauce ingredients into a bowl and whisk until combined.
• Cut the chicken thighs into roughly 1.5 cm thick strips and place in a bowl. Add 2 tbsp of the sauce to the chicken and allow to marinate for 20 mins.
• Prep all other vegetables.
• Take the mushrooms out, and reserve 3 tbs of the soaking liquid. Squeeze the water out of the mushrooms into the sink, then remove the stalk and thinly slice.
• In a small bowl, add the 3 tbsp of reserved mushroom soaking liquid and the cornstarch. Using your finger or a teaspoon, mix them together until fully combined.
• Add 1/2 cup of water and the cornstarch mixture to the sauce and whisk.
• Submerge the hokkien noodles with boiling water in a large bowl. Loosen up the noodles with some tongs then drain.
• Place a large empty bowl next to your stove top and heat a non-stick wok / fry pan to high.
• When the wok / pan is hot, add 1 tbsp of oil and the chicken. Cook for 5 mins or until done (Note 2). Put the cooked chicken into the bowl.
• Add 1 tbsp of oil and add the onions, garlic and ginger. Cook for 30 seconds.
• Add the shiitake mushrooms and the capsicum. Cook for 1 minute.
• Add the choy sum, snow peas and the sauce. Stir and cook for 1 minute.
• Take out the ginger slices and turn the heat to low. Add the chicken and hokkien noodles to the wok / pan and combine well.
• Garnish with chopped coriander and spring onion, and serve with sriracha/chilli sauce.

HOKKIEN NOODLE STIR FRY WITH CHICKEN

Steps:

• In a 2-cup liquid measuring cup mix garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey together.
• Pour half of the mix into a bowl, add the chicken pieces to the bowl, cover and marinate in the fridge for 30 minutes. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well. (This will become the stir fry sauce.)
• Drain the chicken into a colander, discarding the marinade it was in.
• Fry the chicken in two batches: heat half of the oil in a non-stick pan on high heat until shimmering, then fry half of the chicken until cooked through and starting to brown on the edges. Take the chicken out of the pan and set aside. Wipe the inside of the pan with a paper towel to remove any burned bits from it, then repeat with the remaining chicken.
• Wipe the inside of the pan with a paper towel again, then add the broccoli to it. Pour in ½ cup of cold water, bring to a boil and boil uncovered until all the water has evaporated, stirring the broccoli around a few times.
• Add the chicken back to the pan.
• Add the noodles to the pan. (Add the cold noodles directly from the pouches to the pan.)
• Whisk the corn starch into the sauce mix that's still in the liquid measuring cup and pour into the pan.
• Bring the sauce to a full boil, then take off the heat.
• Sprinkle with chopped mint leaves and serve immediately.

STIR-FRY OF CHICKEN WITH HOKKIEN NOODLES

Steps:

• Blanch the broccoli florets by placing them in a covered microwave-safe dish with ¼ cup of water. Microwave for 2½ minutes at high power. Alternatively, blanch the broccoli in boiling water for 2 minutes. Heat a wok until it is very hot and add the oil around the top edge so it runs into the bottom of the wok. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the sliced chicken, season with a little salt and stir-fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper, sugar and chicken stock, and bring to a boil. Taste the sauce forming in the wok. It should be strong and flavourful. Adjust the seasoning as desired. Add the broccoli and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Add the basil then pour over the cornflour mixture, stirring through until the sauce is thickened and coating the noodles. Transfer to a plate and garnish with basil leaves and fried shallots. Adam's tip To separate hokkien noodles in their bag, poke a few holes in the bag and massage the noodles. Once separated, you can even microwave them in the bag before stirring them into the wok, which can really speed up the cooking process.

CHICKEN STIR-FRY WITH NOODLES

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

NONYA HOKKIEN STIR-FRIED NOODLES

Steps:

• Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
• Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
• Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
• Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
• Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you'd like. Transfer to a serving platter.
• To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.