On a regular basis Hokkien Noodles - RecipeTin Eats - readeable.com

My on a regular basis Hokkien Noodles recipe. An excellent sauce. Strips of hen. A lot of greens. 6 minute cook 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 want to consider what greens are fast to cut, fast to cook dinner, gained’t make your stir fry watery, and you realize you may 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 may’t at all times discover (like Asian greens).

Scratch all that. At present is about comfort, pace, but simple deliciousness that everyone loves.

Introducing – my on a regular basis Hokkien Noodles!

Elements 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 constituted of wheat. Get them from the fridge in case you can, moderately 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 might be made with just about any kind of noodles – skinny, flat, thicker, white, rice noodles, egg noodles. And even pasta. There, I mentioned 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) can be used however you must use lower than the load specified within the recipe as a result of they develop 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 this time’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 usually must.

Darkish and lightweight soy sauce – We’re utilizing a mix of each in at this time’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 a wonderful mahogany color you may see within the photographs. The sunshine soy sauce provides additional salt with out an excessive amount of color and the soy flavour is milder. If we solely used darkish soy sauce, the extreme flavour would overwhelm the dish in addition to it an virtually black color!

See recipe notes for learn how to change every of those soy sauces out, and extra on completely different soy sauces right here.
Oyster sauce – Punches excessive above its weight on the subject of including complexity, flavour and umami suddenly 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 constituted of oyster extract that’s candy, salty, thick and pungent. Nonetheless 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. Usually in Chinese language recipes you’d see Chinese language cooking wine used with a contact of sugar added when wanted. However at this time, 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 search out un-toasted. Be aware 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 usually makes use of white moderately 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 can be standard in Asian cooking. The flavour can also be just a little extra citrusy than black pepper which is extra earthy. We solely use a tiny quantity so you may substitute black pepper in a pinch.

Fast cooking greens and hen

Fast chop greens choice. Ease is the important thing in at this time’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 cook dinner in 6 minutes flat, it gained’t overcook and dry out. However, hen thigh is juicier! 🙂 It’s also possible to 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 chop into 5cm / 2″ batons. Substitute with common onion minimize into skinny wedges, however cook dinner it earlier than the hen.

Be aware: 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 (the onion-y flavoured half) is stir fried at first as a result of it takes longer to cook dinner and in addition flavours the oil.
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 only a few minutes within the pan. Plus, by chopping it into strips, it flops, clings and mingles properly with the noodles. Substitute with child spinach or tuscan kale (additionally minimize into strips) or a few handfuls of bean sprouts.
Capsicum/bell pepper – I just like the flavour capsicum brings to stir fries in addition to just a little splash of color. And once more, simple to cut – if you realize the trick to keep away from getting little seeds flying in every single place! You’ll see me demo it within the video. 🙂

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. Nonetheless, on this recipe, you may get away with utilizing a garlic press. However don’t speak to me about jarred garlic! (Bitter. Moist. Barely resembles garlic!).

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

make Hokkien Noodles with Hen

The sauce in at this time’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 achieved first, then transfer onto getting ready the remainder of the recipe.

1. Noodle sauce & marinated hen

Combine the sauce components in a bowl.
Marinate hen – Measure out 1 1/2 tablespoons of sauce and toss with the hen. Put aside for 10 minutes whilst you put together the opposite components 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. Often 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 below 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 follow 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 massive wok*, warmth the oil over excessive warmth till very popular. Then add the hen and cook dinner 1 minute. Add the garlic and white a part of the inexperienced onion stems and cook 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 must be cooked via. If not, preserve going because the hen gained’t cook dinner way more within the subsequent steps.

* That is fairly an enormous batch recipe to attempt to make in a wok. You run the chance of the hen and greens getting watery due to the smaller floor space involved with warmth, except you utilize a really massive one with a really massive burner. It’s safer to make use of a really massive pan.

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 beautiful 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 residing conditions*, modifications inside my workforce, an more and more excessive upkeep canine effectively into his senior years* and a workload that by no means appears to ease, I’ve been making these noodles frequently in latest months. It’s not simply the pace, but in addition as a result of cabbage, inexperienced onion and a few kind of noodles are pantry staples in my world. The capsicum is definitely substituted with one other vegetable (carrot, zucchini and so on). Hen is elective (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, and so they freeze effectively too.

I hope you get pleasure from 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 best firm asset. 🐶❤️

Watch learn how to make it

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On a regular basis Hokkien Noodles – RecipeTin Eats

Hokkien noodles