Stir-Fried Hokkien Noodles with Chicken and Oyster Mushrooms

Serves 4
  • 400g chicken thigh fillets, cut into 2 cm/1 in slices
  • 1/4 cup vegetable oil
  • 150g/5oz fresh oyster mushrooms, stems discarded
  • 1 small red onion, cut in half and then into thick wedges
  • 4 spring onions, trimmed and cut into 10 cm/4 in
  • 12 ginger slices
  • 450 g/15oz packet fresh Hokkien noodles
  • 2 tablespoons shao hsing wine or dry sherry
  • 1 tablespoon white sugar
  • 1 tablespoon malt vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup coriander sprigs
  • 2 large red chillies, finely sliced on the diagonal
  • 2 tablespoon light soy sauce, extra


  • 1 tablespoon white sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon shao hsing wine or dry sherry
  • 1/2 teaspoon sesame oil

Combine chicken and marinade ingredients in a bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.  Add chicken and stir-fry for 1 minute. Remove from the wok and set aside.

Add remaining oil to hot wok with mushrooms, onion, spring onions and ginger and stir-fry for 1 minute or until onion is lightly browned. Toss in noodles, reserved chicken, soy sauce, wine or sherry, sugar, vinegar and sesame oil and stir-fry for a further 2 minutes or until chicken is just cooked through and noodles are hot.

Arrange noodles in bowls and top with coriander sprigs. Serve immediately with a small bowl of sliced chilli mixed with the extra soy sauce.

This recipe is from Simple Chinese Cooking by Kylie Kwong



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