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This Hokkien noodles recipe delivers a rich and satisfying one-pan meal packed with tender chicken, crispy vegetables, soft scrambled eggs, and perfectly chewy noodles. It’s a comforting dish that’s quick to prepare, easy to customize, and full of that deep umami flavor I always crave.

Hokkien Noodles

Why You’ll Love This Recipe

I love this recipe because it brings all the goodness of takeout-style noodles straight into my kitchen—but with fresher ingredients and more control over flavors. The sauce is deeply savory, the chicken stays juicy thanks to a quick marinade, and the noodles soak up every bit of the rich seasoning. Plus, I make it all in one pan, which keeps cleanup simple and stress-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 6 oz dried egg noodles (or 10 oz fresh Hong Kong style pan-fried noodles)

Marinade:

  • 1 boneless skinless chicken breast or 2 chicken thighs, sliced thin

  • 1 tablespoon soy sauce

  • 1 teaspoon cornstarch

Sauce:

  • 3 tablespoons broth (I use chicken broth)

  • 2 tablespoons soy sauce

  • 1/2 tablespoon dark soy sauce (or soy sauce)

  • 1 tablespoon sugar

  • 1 teaspoon chicken powder

Stir Fry:

  • 2 1/2 tablespoons peanut oil (or vegetable oil)

  • 4 eggs, beaten

  • 2 shallots, sliced (or 1/2 white onion)

  • 4 green onions, sliced

  • 3 cloves garlic, minced

  • 1 bell pepper (or 2 Anaheim peppers), thinly sliced

  • Sambal chili sauce or Sriracha, for garnish (optional)

Directions

  1. I bring a pot of water to a boil and cook the noodles according to the instructions. Once done, I rinse them with cold water and drain well. I skip this step if I’m using fresh noodles.

  2. I mix the chicken with soy sauce and cornstarch and let it marinate while I prep the vegetables and sauce.

  3. I combine the broth, soy sauces, sugar, and chicken powder in a small bowl and set it aside.

  4. In a large skillet, I heat a bit of oil and scramble the eggs until just set, then transfer them to a plate.

  5. I add more oil to the pan and cook the marinated chicken until both sides are lightly golden, then transfer it to the plate with the eggs.

  6. I sauté the shallots, green onions, and garlic until fragrant—about a minute.

  7. I add the cooked noodles to the pan and let them sit for a few seconds to get a bit of char before tossing them with the aromatics.

  8. I pour in the sauce and stir everything to coat the noodles evenly.

  9. I add the peppers along with the cooked chicken and eggs, toss everything together, and cook until well combined and heated through.

  10. I serve it hot, topped with chili sauce if I’m in the mood for some extra heat.

Servings and timing

This dish serves 2 to 4 people and takes about 30 minutes total—15 minutes of prep and 15 minutes of cooking. It’s one of my favorite quick meals for lunch or dinner.

Variations

  • I sometimes swap out the chicken for tofu or a plant-based meat alternative using the same marinade.

  • I’ve added extras like baby bok choy, bean sprouts, or mushrooms when I want more vegetables.

  • For a vegetarian version, I skip the chicken and chicken powder, using mushroom broth or soy sauce for added depth.

  • If I want more spice, I stir chili sauce directly into the pan instead of using it as a garnish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually use a skillet over medium heat with a splash of water to help loosen the noodles and keep them soft. A microwave works too, but I find the skillet gives better texture.

FAQs

What kind of noodles should I use?

I prefer using dried egg noodles or fresh Hong Kong-style pan-fried noodles. If I can’t find either, lo mein or udon noodles are solid alternatives.

Can I make this without any meat?

Yes, I’ve made it with tofu, and it works beautifully. I use the same marinade to add flavor and texture before stir-frying it.

Is this dish spicy?

Not by default. It’s mild, but I can easily make it spicy by adding chili sauce or sliced fresh chilies.

What’s the best pan to use?

I use a large nonstick or carbon steel skillet. A wok isn’t necessary—just make sure the pan is big enough to toss everything together easily.

How do I keep the noodles from sticking?

I rinse them with cold water after boiling and make sure the skillet is hot with enough oil before adding them in. A little broth or water can help if they start to stick.

Conclusion

This Hokkien noodle dish is everything I want in a weeknight meal—fast, flavorful, and filling. I love that I can whip it up in one pan with ingredients I already have on hand. Whether I keep it classic or mix in my own twists, it always turns out comforting, delicious, and just the way I like it.

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Hokkien Noodles

Hokkien Noodles

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  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 2–4 servings
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Description

Hokkien Noodles (福建炒面, Hokkien Mee) is a quick and flavorful one-pan stir-fry featuring juicy marinated chicken, soft scrambled eggs, crisp vegetables, and chewy noodles all tossed in a rich, umami-packed sauce. It’s a comforting dish that tastes like takeout but is easy to make at home in just 30 minutes.

Ingredients

6 oz dried egg noodles (or 10 oz fresh Hong Kong-style pan-fried noodles)

Marinade:

1 boneless skinless chicken breast or 2 chicken thighs, sliced thin

1 tbsp soy sauce

1 tsp cornstarch

Sauce:

3 tbsp chicken broth (or vegetable broth)

2 tbsp soy sauce

1/2 tbsp dark soy sauce (or extra soy sauce)

1 tbsp sugar

1 tsp chicken powder

Stir Fry:

2 1/2 tbsp peanut oil (or vegetable oil)

4 eggs, beaten

2 shallots, sliced (or 1/2 white onion)

4 green onions, sliced

3 cloves garlic, minced

1 bell pepper (or 2 Anaheim peppers), thinly sliced

Sambal chili sauce or Sriracha, for garnish (optional)

Instructions

  1. Bring a pot of water to a boil and cook the noodles according to package instructions. Rinse with cold water, drain well, and set aside. Skip this step if using fresh noodles.
  2. Mix the chicken with soy sauce and cornstarch. Let it marinate while preparing vegetables and sauce.
  3. Whisk together broth, soy sauces, sugar, and chicken powder in a small bowl.
  4. In a large skillet, heat oil and scramble the eggs until just set. Transfer to a plate.
  5. Add more oil to the skillet and cook marinated chicken until lightly golden. Set aside with the eggs.
  6. Sauté shallots, green onions, and garlic for 1 minute until fragrant.
  7. Add the noodles, letting them char lightly before tossing with the aromatics.
  8. Pour in the sauce and stir to coat the noodles evenly.
  9. Return chicken, eggs, and sliced peppers to the skillet. Toss well and cook until heated through.
  10. Serve hot, garnished with chili sauce if desired.

Notes

  • Swap chicken for tofu or shrimp using the same marinade for a different protein option.
  • Stir in extra vegetables like bok choy, bean sprouts, or mushrooms for variety.
  • For vegetarian noodles, use vegetable broth instead of chicken broth and skip chicken powder.
  • Add chili sauce directly to the stir-fry for a spicier kick.
  • Best reheated in a skillet with a splash of water to keep noodles soft and flavorful.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 plate (1/4 recipe)
  • Calories: 415
  • Sugar: 6g
  • Sodium: 820mg
  • Fat: 18g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 180mg

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