On a regular basis Hokkien Noodles - RecipeTin Eats

My on a regular basis Hokkien Noodles recipe. A fantastic sauce. Strips of hen. Plenty of greens. 6 minute prepare dinner. Dinner in 20 minutes flat!

Hokkien noodles

I do know that I’ve repeatedly bleated about how one can throw “any greens you need!” into stir fried noodles. But when pace is of the essence, and also you desire a good quantity of greens in your dinner, you do really need to consider what greens are fast to cut, fast to prepare dinner, and you realize you will get at any grocery retailer.

No pre-cooking required (like broccoli). Doesn’t take 5 minutes to melt (like mushrooms). And never a kind of greens you possibly can’t at all times discover (like Asian greens).

Scratch all that. At this time is about comfort, pace, but plain deliciousness that everyone loves.

Introducing – my on a regular basis Hokkien Noodles!

Components for Hokkien Noodles with hen

Right here’s what you must make these hokkien noodles. There’s sufficient protein and greens on this to be a whole meal. Gotta love a one-pan dinner!

HOKKIEN NOODLES

Hokkien noodles are medium thickness yellow noodles produced from wheat. Get them from the fridge if you happen to can, reasonably than vac-packed varieties from the aisle. Higher texture, higher flavour, and fewer tendency to interrupt simply when tossed within the pan.

Different noodle choices – This recipe could be made with just about any sort of noodles – skinny, flat, thicker, white, rice noodles, egg noodles. And even pasta. There, I stated it! Hand on coronary heart, as soon as tossed with the sauce, flavour-wise they’re very comparable although truly, noodles do have a chewier texture than pasta. 🙂

Dried noodles (like ramen, dried egg noodles, rice noodles, vermicelli noodles) may also be used however you must use lower than the load specified within the recipe as a result of they broaden much more in quantity when cooked. See the recipe notes for instructions.

The hokkien noodle sauce

You possibly can’t simply use soy and sugar for a stir fry sauce. It’s too bland! In at the moment’s recipe, oyster sauce is our shortcut ingredient right here. It provides depth of flavour, contact of sweetness in addition to thickening the sauce so we don’t even want to make use of cornflour/cornstarch such as you sometimes must.

Darkish and light-weight soy sauce – We’re utilizing a mix of each in at the moment’s sauce as a result of collectively they ship actually nice flavour and color. Darkish soy sauce has a extra intense flavour and stains the noodles and hen an exquisite mahogany color you possibly can see within the pictures. The sunshine soy sauce provides further salt with out an excessive amount of color so the sauce doesn’t get too darkish, and so the extreme soy flavour from darkish soy doesn’t overwhelm the entire dish.

See recipe notes for methods to change every of those soy sauces out, and extra on completely different soy sauces right here.
Oyster sauce – Punches excessive above its weight with regards to including complexity, flavour and umami to any dish you add a couple of dashes of the stuff to. It’s a staple sauce in Chinese language and South-east Asian cooking produced from oyster extract that’s candy, salty, thick and pungent. Nevertheless it doesn’t tasty oyster-y or fishy in any respect as soon as cooked. See recipe notes for substitutes.
Mirin – This can be a candy Japanese cooking wine that’s the different shortcut ingredient that brings flavour to this dish. Sometimes in Chinese language recipes you’d see Chinese language cooking wine used with a contact of sugar added when wanted. However at the moment, I’m taking a shortcut by utilizing mirin which already has sugar in it. One much less ingredient wanted! See recipe notes for substitutions, together with non-alcoholic choices.
Sesame oil – Toasted (ie brown-hued) versus un-toasted (yellow-hued, with much less sesame flavour). Right here in Australia, toasted sesame oil is the norm. It’s truly exhausting to seek out un-toasted. Notice the sesame oil is added to the sauce and never used for as frying fats, as a result of it loses flavour the longer it’s cooked.
White pepper (or black) – Asian cooking sometimes makes use of white reasonably than black pepper. One of many causes is so that you don’t get ugly black specks in clear, gentle brown stir fry sauces which might be in style in Asian cooking. The flavour can also be barely, a bit of extra citrusy than black pepper which is extra earthy. We solely use a tiny quantity so you possibly can substitute black pepper in a pinch.

Fast cooking greens and hen

Fast chop greens choice. Ease is the important thing in at the moment’s recipe!

Boneless hen thighs – I’m utilizing thighs as a result of they keep juicy when fried up in stir fries with out having to tenderise or marinate for too lengthy. You possibly can change out for hen breast – as a result of these noodles prepare dinner in 6 minutes flat, it received’t overcook and dry out. However, hen thigh is juicier! 🙂 You can even substitute with extra greens.
Inexperienced onion – Onion is a staple in stir fries as a result of it provides contemporary flavour and frying up the onion at first flavours the oil. Inexperienced onion makes a very good shortcut possibility, with out the necessity to peel and slice! Simply chops into 5cm / 2″ batons. Substitute with common onion minimize into skinny wedges, however prepare dinner it earlier than the hen.

Notice: Because the softer darkish inexperienced half cooks in actually a minute, we add that in on the finish whereas the firmer white/pale inexperienced half is stir fried at first as a result of it takes longer to prepare dinner.
Cabbage – One in all my favorite methods so as to add a stack of veg right into a meal, quick! It’s so fast to cut up a big mound and it softens in just some minutes within the pan. Plus, by slicing it into strips, it flops, clings and mingles properly with the noodles. Substitute with child spinach or tuscan kale.
Capsicum/bell pepper – I just like the flavour capsicum brings to stir fries in addition to a bit of splash of color. And once more, straightforward to cut – if you realize the trick to keep away from getting little seeds flying all over the place!

Substitute with carrot or zucchini minimize into batons.
Garlic – Finely minced with a knife is greatest as a result of it disperses all through the noodles and fries up higher. Nevertheless, on this recipe, you will get away with utilizing a garlic press. However don’t discuss to me about jarred garlic! (Bitter. Moist. Barely resembles garlic!).

Different vegetable choices – As with nearly all stir fries, be at liberty to substitute the greens with what you’ve received. Use 5 cups in whole. Simply add the longer cooking ones earlier and the short cooking greens in direction of the top.

The way to make Hokkien Noodles with Hen

The sauce in at the moment’s recipe is doing double responsibility because the sauce for the noodles and marinade for the hen (simply 10 minutes marinating time). So get the sauce and hen carried out first, then transfer onto getting ready the remainder of the recipe.

1. Noodle sauce & marinated hen

Combine the sauce elements in a bowl.
Marinate hen – Measure out 1 1/2 tablespoons of sauce and toss with the hen. Put aside for 10 minutes when you put together the opposite elements and soak the noodles. It solely wants a short while as a result of the hen items are so skinny and the sauce flavour is sort of intense.

2. Put together noodles

Put together noodles per the packet instructions. Normally they may say to soak for a couple of minutes in a big bowl of boiling water, such because the one I’m utilizing. Some manufacturers name to be boiled for a few minutes. Then drain in a colander.
Rinse (💡professional tip!) – Regardless of the methodology, rinse the noodles beneath the faucet water briefly to take away extra starch which might make the floor of the noodles unpleasantly gummy as soon as cooked with the sauce. It’s not an issue that occurs with all manufacturers of noodles and it relies upon the way you put together it, nevertheless it’s simply good apply to do it so that you by no means expertise this downside.

Rinsing additionally prevents the noodles from hardening right into a block as they sit within the colander earlier than tossing into the pan.

3. Noodle sauce & marinated hen

Cook dinner hen – In a big non-stick pan (mine is 30cm/12″) or very giant wok*, warmth the oil over excessive warmth till highly regarded. Then add the hen and prepare dinner 1 minute. Add the garlic and white a part of the inexperienced onion stems and prepare dinner for an additional 1 minute till the floor of the hen is sealed (however nonetheless a bit uncooked inside).
Greens – Add the capsicum and cabbage, then toss for two minutes or till the cabbage is generally wilted. By this time, the hen ought to be cooked by way of. If not, hold going because the hen received’t prepare dinner far more within the subsequent steps.

Noodles and sauce – Add the inexperienced a part of the inexperienced onions, noodles then sauce. Toss for 1 1/2 to 2 minutes or till the sauce stains the noodles a stunning brown color. Utilizing two wood spoons will make your life simpler right here (tongs break the noodles).
Completed noodles – Then that’s it! Able to eat. So quick. How good is that!

Between transient dwelling conditions*, modifications inside my workforce, an more and more excessive upkeep canine properly into his senior years* and a workload that by no means appears to ease, I’ve been making these noodles repeatedly in current months. It’s not simply the pace, but in addition as a result of cabbage, inexperienced onion and a few sort of noodles are pantry staples in my world. The capsicum is definitely substituted with one other vegetable (carrot, zucchini and so forth). Hen is non-obligatory (I usually use extra greens). And the sauce is made with a mixture of my absolute naked minimal Asian sauce necessities.

You possibly can’t beat Hokkien Noodles freshly made, steaming, shiny and slippery. However truthfully, they’re nonetheless actually nice for one, two, three days afterwards with only a fast microwave reheat, they usually freeze properly too.

I hope you take pleasure in them! – Nagi x

* Not complaining about both of those! I do know I’m lucky to have a roof over my head, full cease. As for the opposite? My biggest firm asset. 🐶❤️

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On a regular basis Hokkien Noodles – RecipeTin Eats

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Hokkien noodles