Chicken Hokkien Noodle Stir Fry

Every time I make Chicken Hokkien Noodle Stir Fry, it transports me back to the bustling streets of Asian night markets, where the air is filled with the intoxicating aroma of sizzling ingredients. This dish has become a staple in my household, perfect for those busy weeknights when you crave something quick yet satisfying. The combination of tender chicken, fresh broccoli, and the unique texture of hokkien noodles never fails to impress. I often find myself reminiscing about the first time I tasted it, surrounded by friends, laughter, and endless food. It’s a dish that brings people together, making every dinner feel special.

What to Gather for Chicken Hokkien Noodle Stir Fry

Gathering the right ingredients is essential for crafting a mouthwatering Chicken Hokkien Noodle Stir Fry. Each component plays a vital role in creating that authentic stir fry experience. The harmony between the tender chicken, fresh vegetables, and flavorful sauce is what makes this dish shine.

• 1 small garlic clove, peeled and minced or pressed through a garlic press – This adds a pungent and aromatic base to the stir fry, infusing it with flavor.
• 1 Fresno chili pepper, thinly sliced, most of the seeds and ribs (the white membrane) removed – This brings a touch of heat and color to the dish.
• 3 tablespoons finely chopped cilantro – A fresh herb that adds brightness and depth.
• 1 teaspoon lime zest (about 1 lime) – This enhances the dish with a zesty and fresh flavor.
• ¼ teaspoon finely grated fresh ginger root – A fragrant spice that complements the other flavors beautifully.
• 1 teaspoon sesame seeds – Adds a lovely crunch and nutty flavor.
• 1 teaspoon toasted sesame oil – This oil elevates the flavor profile with its rich and nutty essence.
• 6 tablespoons soy sauce – The backbone of the sauce, providing saltiness and umami.
• 2 tablespoons unseasoned rice vinegar – This adds acidity, balancing the flavors.
• 1 tablespoon honey – A touch of sweetness to round out the dish.
• 12 ounces chicken tenderloins, cut into bite-sized pieces and tendons removed (about 5 tenderloins) – The main protein source, ensuring a hearty meal.
• 1 tablespoon vegetable oil for frying – Necessary for cooking the chicken and vegetables.
• 12 small broccoli florets – Provides a crunchy texture and nutritional benefits.
• 14 ounces cooked hokkien noodles – The heart of the dish, adding substance and texture.
• ¼ teaspoon corn starch – Helps thicken the sauce for a perfect glaze.
• 20 fresh mint leaves, roughly chopped – Adds freshness and a delightful aroma.

Putting Together Chicken Hokkien Noodle Stir Fry

Now that you have all your ingredients ready, let’s dive into the preparation of the Chicken Hokkien Noodle Stir Fry. It’s all about layering flavors and textures, and I can’t wait to share these steps with you. Follow along, and you’ll have a delicious meal on your table in no time!

1. Grab a 2-cup liquid measuring cup. Add the garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar, and honey to it. Stir together until well combined. This creates a flavorful marinade that will infuse the chicken with all those delicious flavors.
2. Pour half of the mix into a bowl, add the chicken, cover, and marinate in the fridge for 30 minutes. This step is crucial as it allows the chicken to absorb all the wonderful spices, enhancing the overall taste.
3. 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.
4. Drain the chicken into a colander, discarding the marinade it was in. This is to ensure that the chicken isn’t overly salty when cooked.
5. Fry the chicken in two batches: Heat half of the vegetable oil in a non-stick pan on high heat until shimmering. 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. You want to achieve a nice golden color for added flavor.
6. Wipe the inside of the pan with a paper towel to remove any burned bits from it. This step is important to keep the flavors clean in your final dish.
7. Repeat with the remaining chicken. Once all the chicken is cooked, you can focus on the vegetables.
8. 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. This will steam the broccoli and keep it vibrant and crunchy.
9. Add the chicken back to the pan. It’s time to bring everything together!
10. Add the noodles to the pan. Make sure to add the cold noodles directly out of the packet. Don’t worry if they stick together; as they warm up and get coated with the sauce, they will easily break up.
11. Whisk the corn starch into the sauce mix that’s still in the liquid measuring cup. Pour into the pan. This will thicken the sauce and give it a nice glossy finish.
12. Bring the sauce to a full boil, then take off the heat. This step ensures that the sauce is perfectly combined and heated through.
13. Sprinkle with chopped mint leaves and serve immediately. The fresh mint is a fantastic finishing touch, elevating the dish to new heights.

How to Switch It Up

Don’t be afraid to get creative with your Chicken Hokkien Noodle Stir Fry. There are countless ways to make this dish your own! Here are some fun tips to explore.

• Storage: It’s best to serve this dish fresh. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days.
• Freezing: I don’t recommend freezing this stir fry as the texture of the ingredients can change upon thawing.
• Pairing: Serve with a side of steamed rice or a light salad for a complete meal.
• Variations: Swap out the chicken for shrimp or tofu for a delightful twist on this classic.
• Seasonal Veggies: Experiment with different vegetables like bell peppers, snap peas, or carrots to match the season and your preferences.

Serving Options for Chicken Hokkien Noodle Stir Fry

When it comes to serving Chicken Hokkien Noodle Stir Fry, there are plenty of options to make your meal memorable.

• Family Style: Serve it in a large bowl for a communal dining experience where everyone can help themselves.
• Garnish: Consider garnishing with extra cilantro or mint leaves for a fresh touch that enhances the dish’s presentation.
• Side Dishes: Pair it with steamed rice or a light salad to complement the flavors and textures.
• Seasonal Serving: This stir fry is perfect for all seasons, making it great for cozy winter evenings or refreshing summer meals.
• Meal Prep: This dish is fantastic for meal prep. Pack it in individual containers for easy lunches throughout the week.

FAQ

Conclusion

Chicken Hokkien Noodle Stir Fry is not just a meal; it’s an experience full of rich flavors and vibrant colors. It showcases how simple ingredients can come together to create something truly special. I encourage you to give this recipe a try—your taste buds will thank you! Whether it’s for a busy weeknight or a casual get-together with friends, this dish is sure to impress and satisfy.

Chicken Hokkien Noodle Stir Fry

The ultimate comfort food, Chicken Hokkien Noodle Stir Fry is a quick and easy weeknight dinner bursting with flavor. Tender chicken, crisp broccoli, and chewy hokkien noodles come together in a savory sauce that will have everyone coming back for seconds. Make it tonight for a meal that satisfies!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 clove Garlic
• 1 pepper Fresno chili pepper
• 3 tablespoons Cilantro
• 1 teaspoon Lime zest
• ¼ teaspoon Ginger root
• 1 teaspoon Sesame seeds
• 1 teaspoon Toasted sesame oil
• 6 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 12 ounces Chicken tenderloins
• 1 tablespoon Vegetable oil
• 12 small Broccoli florets
• 14 ounces Hokkien noodles
• ¼ teaspoon Corn starch
• 20 leaves Mint leaves

Equipment

• Measuring Spoons
• Knife and cutting board
• garlic press (optional)
• citrus zester (for lime and ginger)
• 2-cup liquid measuring cup (or similar container with a spout)
• Wooden Spoon
• Mixing Bowl
• Colander
• pan or wok
• Kitchen tongs
• paper towels
• Whisk

Method

 

1. Grab a 2-cup liquid measuring cup. Add the garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar, and honey to it. Stir together until well combined.
2. Pour half of the mix into a bowl, add the chicken, cover, and marinate in the fridge for 30 minutes.
3. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well.
4. Drain the chicken into a colander, discarding the marinade it was in.
5. Fry the chicken in two batches: Heat half of the vegetable oil in a non-stick pan on high heat until shimmering. 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.
6. Wipe the inside of the pan with a paper towel to remove any burned bits from it.
7. Repeat with the remaining chicken.
8. 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.
9. Add the chicken back to the pan.
10. Add the noodles to the pan. Make sure to add the cold noodles directly out of the packet.
11. Whisk the corn starch into the sauce mix that's still in the liquid measuring cup. Pour into the pan.
12. Bring the sauce to a full boil, then take off the heat.
13. Sprinkle with chopped mint leaves and serve immediately.

Notes

• Tip: If Fresno chili pepper is not available, you can substitute 1 jalapeno pepper.
• Storage: I don't recommend storing this dish. It is best right after it's been prepared and does not re-heat very well.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.