Best Hokkien Noodles With Five Spice Chicken Recipes

HOKKIEN NOODLES (福建炒面, HOKKIEN MEE)

Steps:

• Bring a pot of water to a boil and cook the egg noodles according to the instructions. Once cooked, transfer to a colander and rinse with tap water to cool. Drain and set aside. Skip this step if using fresh pan-fried noodles.
• Combine the marinade ingredients in a medium-sized bowl. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
• Mix the sauce ingredients in a small bowl and set aside.
• Heat 1/2 tablespoon of oil in a large nonstick pan (or cast iron pan, or carbon steel paover medium-high heat until hot. Add the beaten eggs and cook them until the bottom sets. Stir to scramble. Once cooked through, immediately transfer the eggs to a plate.
• Add 1 tablespoon of oil to the pan and spread the chicken in it in a single layer. Cook without touching until the bottom turns golden, 40 seconds to 1 minute. Flip to cook the other side until light golden. Transfer the chicken to a plate.
• Add 1 tablespoon of oil, along with the shallots, green onions, and garlic to the pan. Cook and stir for 1 minute, to release the fragrance. Move all the ingredients to one side of the pan.
• Add the cooked noodles. Toss with a pair of tongs to mix with the veggies. Let the noodles sit in the hot pan for a few seconds without moving, to help it char on the bottom. Add 1 to 2 tablespoons of oil (or wateif the noodles look dry.
• Stir the sauce again and pour it into the pan. Toss the noodles to mix well with the sauce, 1 minute or so.
• Add the peppers, and add back the cooked chicken and eggs. Toss to mix everything well, until the sauce is fully absorbed. Transfer everything to serving plates.
• Add a spoonful of chili sauce to the noodles, if using. Serve hot as a main dish.

HOKKIEN NOODLE STIR FRY WITH CHICKEN

Steps:

• In a 2-cup liquid measuring cup mix garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey together.
• Pour half of the mix into a bowl, add the chicken pieces to the bowl, cover and marinate in the fridge for 30 minutes. 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.)
• Drain the chicken into a colander, discarding the marinade it was in.
• Fry the chicken in two batches: heat half of the oil in a non-stick pan on high heat until shimmering, then 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. Wipe the inside of the pan with a paper towel to remove any burned bits from it, then repeat with the remaining chicken.
• 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.
• Add the chicken back to the pan.
• Add the noodles to the pan. (Add the cold noodles directly from the pouches to the pan.)
• Whisk the corn starch into the sauce mix that's still in the liquid measuring cup and pour into the pan.
• Bring the sauce to a full boil, then take off the heat.
• Sprinkle with chopped mint leaves and serve immediately.

HOKKIEN NOODLES WITH FIVE-SPICE CHICKEN

Steps:

• In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
• Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
• Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
• Add the soy, oyster sauce and honey and stirfry for 5 minutes.
• Serve hot straight out of the wok.

HOKKIEN NOODLE WITH SEARED PRAWNS

Steps:

• Place noodles in bowl and cover with boiling water.
• Leave this to stand for 2 minutes, drain well.
• Heat oil in a wok over high heat.
• Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
• Add eggs, and stir it up till it breaks up.
• Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
• The egg should be coating all the ingredients in wok.
• Add noodles and cook for another 3 minutes.
• Add bean sprouts.
• Pour chicken stock in, and stir well.
• Cover the wok, and let simmer for another 5 minutes.
• Place noodles on 4 warmed serving plate or bowl.
• Heat chilli oil in work over high heat.
• Add prawns to wok and cook for 5 minutes, or till they turn pink.
• To serve, place prawns on top of noodles, and serve with lime wedges.

FIVE-SPICE CHICKEN WITH NOODLES

Steps:

• Cook noodles as directed on package. Drain.
• Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
• In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
• Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated. Sprinkle with onions and cilantro.