Hokkien Fried Noodles

Hokkien Fried Noodle

Hokkien noodle has its origin from China's Fujian (Hokkien) province and is a quite common Malaysian or Singaporean dish.

I love to cook this stir fry noodle as it is quick and tasy dishes for either breakfast, lunch or dinner.


 10 mins + 5 mins


 2 people



What You'll Need

  • 4 crushed garlic cloves
  • 4 tbsp of ginger
  • 5 tbsp of kecap manis (sweet soya sauce)
  • 2 tbsp oyster sauce
  • 2 tbsp peanut oil
  • 250 gr of Chicken fillet, sliced
  • 500 gr of Hokkien noodles
  • carrot, peeled and thinly sliced
  • 1 cup of mushroom
  • 1 spring onion, chopped

How to Make It

Step 1

Chop the garlic and ginger then pound them with a pestle and mortar, add a bit of salt. 

Step 2

Take half of the pounded garlic & ginger paste, combine it with the chicken and a little bit of peanut oil. Mix it, cover and refrigerate for at least 1 hour. 

Step 3

When you are ready to eat it, cook the noodles in a boiling salt water (for 4 - 5 minutes or according to instructions on the packet if any). Drain, rinse with cold water and then drain again. 

Step 4

Heat oil in a wok then stir fry the chicken until it is almost cooked, then set aside. 

Step 5

Add the other half of the ginger and garlic paste, add the carrot and mushroom then add the noodles. Cook for 2 minutes then add the chicken back to the wok and add in the spring onion. Season with salt and white pepper as needed. 

Step 6

Optionally mix / add in scrambled eggs into the noodles. 

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