Stir-fried Hokkien noodles with chicken and seasonal vegetable

Difficulty: medium, Serving: 4

One of the stable dishes among Chinese family. You can mix and match with different meat, seafood and vegetable. A flexible recipe to suit meat lovers or vegetarian.


  • 10oz. (280g) chicken breast, sliced in thin strip
  • ¼ cup oil
  • 1 small red onion, cut into thick wedges
  • 12 ginger slices
  • 1 packet (15oz) (440g) fresh Hokkien noodles
  • 2 tablespoons dry sherry
  • 1 tablespoon white sugar
  • 2 tablespoons light soy sauce
  • 1 tablespoons malt vinegar
  • ½ teaspoons sesame oil
  • ¼ cup Cilantro
  • ½ cup spring onion
  • 2 large red chillies, finely sliced


  1. Combine chicken and marinade ingredients in a bowl, leave in the refrigerator to marinate for 30 minutes.
  2. Heat wok. Add 2 tablespoons of oil. Add marinated chicken and stir-fry for 1 minute. Set aside.
  3. Add remaining oil to wok. Stir in onion and ginger and stir-fry until onion is lightly browned.
  4. Toss in noodles, chicken, wine or sherry, sugar, soy sauce, vinegar and sesame oil.
  5. Stir-fry for until chicken is cooked
  6. Add spring onion and half the chilli and stir-fry for a further 30 seconds.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.