- Written by Andi Hadisaar Published: 19 September 2016
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.
PREP TIME + COOK TIME
10 mins + 5 mins
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.