8 green onion stems , cut into 5cm / 2″ lengths, white part separated from green part (Note 3)
1 red bell pepper , cut into thin 0.5cm / 0.2″ strips
3 heaped cups green cabbage , cut into thin 1 x 5cm / 0.5 x 2″ strips
Sauce:
2 tbsp light soy sauce (Note 4)
1 1/2 tbsp dark soy sauce (Note 4)
2 tbsp oyster sauce (Note 5)
1 tbsp Mirin or Chinese cooking wine (Note 6)
1 tbsp sesame oil , toasted (Note 7)
1/8 tsp white pepper (sub black pepper)
Sauce – Mix the sauce in a small bowl.
Briefly marinate chicken – Toss the chicken with 1 1/2 tbsp of the Sauce. Marinate for 10 minutes while you prepare the noodles and vegetables.
Rinse noodles – Prepare the noodles per the packet directions (soak in boiling water or briefly boil). Drain in a colander then rinse briefly under tap water (Note 8)
Sear chicken – Heat the oil in a large non-stick pan over high heat until very hot (mine is 30cm/12″, Note 9 re: wok). Add the chicken and toss for 1 minute. Add the garlic and white part of the green onion, then toss for another 1 minute or until the surface of the chicken is sealed (but still a bit raw inside)
Cook veg & noodles – Add the capsicum and cabbage. Toss for 2 minutes until the cabbage is mostly wilted. Add the green part of the green onions, noodles and sauce. Toss for 1 1/2 to 2 minutes until the noodles are stained a lovely mahogany colour.
Serve immediately, sprinkled with sesame seeds and green onion if desired!
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Source: [Recipe Tin Eats](https://www.recipetineats.com/hokkien-noodles/)
500g/ 1 lb hokkien noodles
350g/ 12 oz chicken thighs (boneless, skinless), cut into lot of thin 0.5 x 3cm / 0.2 x 1.2″ pieces
2 tbsp canola oil (or vegetable, cottonseed, peanut oil)
2 garlic cloves , finely minced
8 green onion stems , cut into 5cm / 2″ lengths, white part separated from green part (Note 3)
1 red bell pepper , cut into thin 0.5cm / 0.2″ strips
3 heaped cups green cabbage , cut into thin 1 x 5cm / 0.5 x 2″ strips
Sauce:
2 tbsp light soy sauce (Note 4)
1 1/2 tbsp dark soy sauce (Note 4)
2 tbsp oyster sauce (Note 5)
1 tbsp Mirin or Chinese cooking wine (Note 6)
1 tbsp sesame oil , toasted (Note 7)
1/8 tsp white pepper (sub black pepper)
Sauce – Mix the sauce in a small bowl.
Briefly marinate chicken – Toss the chicken with 1 1/2 tbsp of the Sauce. Marinate for 10 minutes while you prepare the noodles and vegetables.
Rinse noodles – Prepare the noodles per the packet directions (soak in boiling water or briefly boil). Drain in a colander then rinse briefly under tap water (Note 8)
Sear chicken – Heat the oil in a large non-stick pan over high heat until very hot (mine is 30cm/12″, Note 9 re: wok). Add the chicken and toss for 1 minute. Add the garlic and white part of the green onion, then toss for another 1 minute or until the surface of the chicken is sealed (but still a bit raw inside)
Cook veg & noodles – Add the capsicum and cabbage. Toss for 2 minutes until the cabbage is mostly wilted. Add the green part of the green onions, noodles and sauce. Toss for 1 1/2 to 2 minutes until the noodles are stained a lovely mahogany colour.
Serve immediately, sprinkled with sesame seeds and green onion if desired!