Easy Chicken and Hokkien Noodle Stir Fry …

Easy Chicken and Hokkien Noodle Stir Fry 001

This is a quick and easy recipe that I cook for my family all the time. The kids gobble it up in next to no time and usually come back for seconds. This recipe will feed a family of 4 – 5 but if you want it to stretch a little further just add more noodles, vegetables and chicken. This is also a favourite in lunch boxes as my kids will happily eat it cold, so I usually cook enough for dinner and lunches the next day.

Easy Chicken and Hokkien Noodle Stir Fry …
Serves: 4 – 5
Ingredients …
  • 4 tbspns oyster sauce
  • 1 ½ tspns sesame oil
  • 5 tbspns water
  • 1 ½ tspns sugar
  • 500g chicken tenderloins
  • 1 x 400 – 440g packet Hokkien Noodles
  • 1 tbspn peanut oil (or substitute 1 tbspn vegetable oil)
  • 1 tspn fresh ginger, grated
  • 1 tbspn soy sauce
  • 1 small red capsicum, sliced into strips
  • 1 x 310g can corn
  • 1 ½ cups broccoli, cut into small flowerettes
  • 1 – 1 ½ cups snow peas (or sugar snap peas), top and tail and slice diagonally
  • ½ cup shallots, finely sliced
Method …
  1. Mix all ingredients for the sauce in a small saucepan. Stir over low heat until mixture starts to simmer. Remove from heat and set aside.
  2. Steam broccoli until just cooked and set aside.
  3. Chop chicken into bite-size pieces and add to wok with oil, ginger and soy sauce. Stir fry until browned and cooked through. Add capsicum, corn and broccoli and stir-fry for 2 minutes.
  4. Add snow peas and shallots and stir-fry for one minute.
  5. Add sauce and noodles and stir-fry for 2 minutes. Serve

Clever Tricks, Tips and Hints …

  • For a gluten free option, replace the Hokkien Noodles with Rice Noodles and use Tamari Gluten Free Soy sauce.

  • Depending on your family’s appetite, you can stretch this dish further by adding more vegetables, chicken and rice.

  • This recipe can be easily modified to add or take away vegetables to suit your family’s tastebuds.

  • If you can tempt your kids to eat this dish cold, it’s perfect for lunch boxes and a great alternative to sandwiches and wraps.

  • This recipe also works well with udon noodles, Singapore noodles or rice noodles.

  • If you chop the vegetables and chicken through the day, and pre-mix the sauce ready in the saucepan, this dish only takes about 10 – 15 minutes to cook and serve … gotta love that!

This is a perfect dish to add to your Weekly Meal Plan. Download your FREE Weekly Meal Planner below:

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