serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Of course, all our Hokkien noodle dishes are variations of the original recipe: Mum’s. Her Hokkien noodles are very simple: quickly executed and very delicious. There was no time for playing around with flavours like I do, because she had a family to feed, a household to run and work to get done!
Ingredients
- 2 tbsp finely diced ginger
- 1 tbsp dry sherry
- 1 tsp cornflour (cornstarch)
- ½ tsp white sugar
- dash of sesame oil
- 1 tbsp light soy sauce
- 2 free-range chicken breast fillets, thickly sliced on the diagonal
- 600 g (1¼ lb) fresh Hokkien noodles
- ½ bunch choy sum
- ¼ cup peanut oil
- ⅓ cup finely sliced
- 1 large white onion, cut in half and then into thick wedges
- 1 medium carrot, cut into julienne
- 1 tbsp oyster sauce
- 2 tbsp water
- 5 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths
Serve as a simple lunch or supper for 2, or as part of a banquet for 4–6
Soaking time: 1 hour
Instructions
- Combine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and, using your hands, mix well. Cover and refrigerate for 1 hour.
- Blanch noodles in boiling salted water until ‘al dente’ – about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.
- Trim ends from choy sum, then cut crossways into three and wash well; drain.
- Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry chicken for 1 minute. Add mushroom, onion and carrot and stir-fry for 1 minute. Add oyster sauce and water and stir-fry for 30 seconds. Finally, add noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 minutes, or until chicken is just cooked through and noodles are hot. Arrange in bowls and serve immediately.
premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Of course, all our Hokkien noodle dishes are variations of the original recipe: Mum’s. Her Hokkien noodles are very simple: quickly executed and very delicious. There was no time for playing around with flavours like I do, because she had a family to feed, a household to run and work to get done!
