Stir-fry Chicken with Hokkien Noodles

With sweet, savoury flavours and a hint of chilli this quick and easy stir-fry chicken with Hokkien noodles is fresh, healthy and delicious mid-week meal.

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Preparation time

5 mins

Cooking time

10 mins


  • 450g fresh hokkien noodles
  • 500g chicken stir fry
  • 1 tablespoon peanut oil
  • 4 spears broccollini, cut into 4 cm lengths
  • 1 carrot, peeled and cut in 4cm strips
  • 8 mushrooms, quartered
  • 4 spring onions, chopped in 4 cm lengths
  • ½ a red capsicum, deseeded sliced in 4cm strips
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon fresh ginger, finely grated
  • 1 fresh red chilli, deseeded and finely sliced (optional)
  • 3 tablespoons kecup manis
  • 2 tablespoons oyster sauce
  • 3 tablespoons water
  • 1 tablespoon sesame oil

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  1. Transfer the noodles from the pack to a bowl and microwave them for 1 minute on high to loosen them. Add 1 tablespoon of peanut oil to a wok or large frying pan and using a very high heat stir fry the chicken and mushrooms for 1-2 minutes until they are just starting to brown.
  2. Add the garlic, ginger and chilli (if using it) stir for about 15 seconds. Add the other vegetables stir rapidly for about 1 minute. Add the water, oyster, kecup manis and noodles, allow to cook for another 1-2 minutes until the vegetables are just tender and the chicken cooked through.
  3. To finish, drizzle with the sesame oil, and serve immediately. Serves 4

Note: If you cut the vegetables to the roughly the same size they all take the same time to cook.

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