Hokkien Noodles – Street Hawker Style

by MollyRajan
Hokkien Noodles - Noodles stir fried with seafood
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Hokkien Noodles(Street Hawker style) -
  • Japanese Udon noodles(the thick white ones,vacuum-packed in the freezer.Let noodles thaw overnight, then blanch quickly in boiling water about 1-2 minutes, drain and set aside.) - 500 gms
  • Oil(as reqd) -
  • garlic(sliced) - 5 cloves
  • Chicken breast(strips, thinly sliced) - 150 gm
  • Squid(cut into bite-size pieces) - 150 gm
  • Shrimp/prawns(washed and cleaned) - 200 gm
  • Chinese cabbage(sliced) -
  • Chinese mustard greens(sliced) -
  • Spring onions(chopped) - 4 nos
  • Red chillies(seeded and finely chopped) - 2 nos
To Make Sauce:
  • Kichap manis(thick and sweet, You can adjust quantity according to your own liking) - 3 tbsp
  • Dark soy sauce(just dark, but not thick and sweet) - 1 tbsp
  • Sugar - 1 tsp
  • Salt - 1/2 tsp
  • Ground white pepper - 1/4 tsp
  • Corn flour(mixed with 240 ml water, the corn flour gives the shine and smooth texture to the noodles. This is optional) - 2 tsp
Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Hokkien Noodles(Street Hawker style) -
  • Japanese Udon noodles(the thick white ones,vacuum-packed in the freezer.Let noodles thaw overnight, then blanch quickly in boiling water about 1-2 minutes, drain and set aside.) - 500 gms
  • Oil(as reqd) -
  • garlic(sliced) - 5 cloves
  • Chicken breast(strips, thinly sliced) - 150 gm
  • Squid(cut into bite-size pieces) - 150 gm
  • Shrimp/prawns(washed and cleaned) - 200 gm
  • Chinese cabbage(sliced) -
  • Chinese mustard greens(sliced) -
  • Spring onions(chopped) - 4 nos
  • Red chillies(seeded and finely chopped) - 2 nos
To Make Sauce:
  • Kichap manis(thick and sweet, You can adjust quantity according to your own liking) - 3 tbsp
  • Dark soy sauce(just dark, but not thick and sweet) - 1 tbsp
  • Sugar - 1 tsp
  • Salt - 1/2 tsp
  • Ground white pepper - 1/4 tsp
  • Corn flour(mixed with 240 ml water, the corn flour gives the shine and smooth texture to the noodles. This is optional) - 2 tsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. To make sauce, make the corn flour mixture first, then add in the rest. Set sauce mixture aside.
  2. Fry garlic, red chillies, spring onions, then add chicken, shrimp and squid.
  3. Add sauce mixture and bring to a gentle boil.
  4. Add in blanched noodles and mix together quickly into sauce.
  5. Stir fry vegetables, stir quickly and do not overcook.
  6. Serve with cut red chillies soaked in soy sauce.
  7. :- Your Hokkien Noodles is ready!! :- Hokkien Noodles is best to eat immediately when hot, otherwise the cornflour mixture will make the Hokkien Noodles gooey when it`s cold.
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