Dinner in 20. Flavour? 100.
Ready in a flash, packed with veg, and bursting with umami-rich flavour – this Hokkien noodle stir-fry is your weeknight dinner hero.
🛒 What You’ll Need:
Serves 4
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500g Dimples fresh Hokkien Noodles
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350g chicken thigh (or breast), thinly sliced
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2 garlic cloves, finely chopped
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1 red capsicum, thinly sliced
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3 cups shredded cabbage
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6–8 green onions, sliced (separate white and green parts)
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2 tbsp cooking oil
🌟 Stir-Fry Sauce:
Mix together in a bowl:
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2 tbsp light soy sauce
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1½ tbsp dark soy sauce
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2 tbsp oyster sauce
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1 tbsp mirin (or Chinese cooking wine)
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1 tbsp toasted sesame oil
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Pinch of white pepper (or black)
👩🍳 How to Cook:
1. Marinate Chicken (Optional but YUM):
Toss chicken with 1½ tbsp of the sauce. Let it sit while you prep everything else.
2. Prep Noodles:
Place noodles in a bowl and cover with boiling water for 1–2 mins to loosen. Drain and rinse briefly under tap water to stop sticking.
3. Sizzle Time:
Heat oil in a large pan or wok over high heat.
Add chicken and cook for 1 minute. Add garlic and the white part of the green onion. Cook another minute.
4. Toss in the Veg:
Add capsicum and cabbage. Stir-fry for 2–3 minutes until just softened.
5. Noodle Time:
Add in the green part of the onion, prepared noodles, and remaining sauce. Toss well for 1–2 minutes until everything’s glossy and delicious.
6. Serve it Up:
Top with sesame seeds or chilli oil if you like a kick. Devour immediately.
🔁 Swap It Up:
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No chicken? Use tofu, prawns, beef strips, or just go full veg.
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No cabbage? Baby spinach, kale or a bag of stir-fry mix works beautifully.
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Low effort night? Use pre-chopped veg and rotisserie chicken.
🧊 Leftovers?
These noodles reheat beautifully the next day. Store in the fridge for up to 3 days.
