Ginger Scallion Chicken Hokkien Noodles
These ginger scallion Hokkien noodles are fast, savory, and full of classic wok-fired flavor. Tender chicken, springy noodles, and fragrant aromatics come together in a quick stir-fry that is perfect for a weeknight dinner.
Servings5 Portions
Prep Time10 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
5
- boneless skinless chicken thighs8 oz
- cooked hokkien noodles or fresh lo mein noodles1 lb
- scallions8
- ginger slices6 slice
- red chili1
- vegetable oil7 tsp
- light soy sauce5.5 tsp
- Shaoxing wine2 tbsp
- dark soy sauce2 tsp
- cornstarch1 tsp
Step-by-Step Instructions
01
In a bowl, toss the chicken with the cornstarch, 1 tsp vegetable oil, and 1 tsp light soy sauce until evenly coated. Let it sit while you prepare the remaining ingredients.
02
Heat a wok or large skillet over high heat until very hot. Add 1 tbsp vegetable oil, then stir-fry the chicken for 2 to 3 minutes, just until lightly browned and nearly cooked through. Transfer to a plate.
03
Add the remaining 2 tbsp vegetable oil to the wok. Add the ginger and stir-fry for about 1 minute until fragrant. Add the scallions and red chili, and toss for 10 to 15 seconds until the scallions begin to soften.
04
Add the Hokkien noodles to the wok and toss over high heat. If the noodles are sticking together, sprinkle in a little hot water and gently separate them as they warm through.
05
Return the chicken to the wok. Add the Shaoxing wine, remaining light soy sauce, and dark soy sauce, then stir-fry for 1 to 2 minutes until the noodles are evenly coated and the chicken is fully cooked. Serve immediately.
