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
- 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.
- Mix the chicken with soy sauce and cornstarch. Let it marinate while preparing vegetables and sauce.
- Whisk together broth, soy sauces, sugar, and chicken powder in a small bowl.
- In a large skillet, heat oil and scramble the eggs until just set. Transfer to a plate.
- Add more oil to the skillet and cook marinated chicken until lightly golden. Set aside with the eggs.
- Sauté shallots, green onions, and garlic for 1 minute until fragrant.
- Add the noodles, letting them char lightly before tossing with the aromatics.
- Pour in the sauce and stir to coat the noodles evenly.
- Return chicken, eggs, and sliced peppers to the skillet. Toss well and cook until heated through.
- 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
