Chinese
10 Minute Kitchen
From
10 Minute Kitchen
season
3
episode
1
Recipe Name: Ep- 2- Chicken Hokkein Noodles
Hokkien noodles tossed with chicken and broccoli in a quick soy-garlic sauce.
PREP
15
MINS
Cook
10
MINS
SERVES
4
About this recipe
Chicken breast and broccoli through hokkien noodles, the sauce slicked with soy, oyster and a fast-pulsed garlic and onion base from the blender. A wok dinner that asks for fifteen minutes and rewards in volume.
Hokkien noodles are the thick wheat noodles named for the Fujian Chinese diaspora that brought them through Singapore, Malaysia and into Australian Chinese kitchens. The yellow colour comes from the alkaline water in the dough; the texture is springy and slick, which is what carries the sauce.
The whole dish is built around speed. Pulse the onion and garlic in the blender to chop fast and even; mince the chicken the same way so it cooks in seconds. Veg goes in by hardness order: carrot first, broccoli next, bok choy and bean shoots at the end so they retain crunch.
Keep the wok smoking hot throughout. The noodles go in last with a splash of the sauce, tossed through until everything is glossy. Serve in deep bowls with sliced spring onion on top and a small dish of chilli oil on the side. The kind of midweek dinner that puts the takeaway menu back in the drawer.
Ingredients
- 300g chicken breast, rough dice
- 1 small onion, peeled
- 3 cloves garlic, peeled
- 1 packet hokkein noodles
- 1 broccoli head, cut into bite size pieces
- 250g bean shoots, washed
- 2 carrots, peeled and sliced on an angle
- 1 bunch bok choy, trimmed and washed
- Veg oil
- 1 bunch coriander, washed and picked
- Fried shallots as needed.
- Sauce
- 1/4 cup Ayam soy sauce
- 1/4 cup Ayam oyster sauce
- 1/2 cup ketchup manis
- 1/4 cup water
- Place a wok topped with boiling water from the kettle over high heat and bring to the boil. Roughly chop your veg. Once the water has come to the boil add a pinch of salt, blanch the broccoli and carrots for 2-3mins. Scoop the veg out and run under cold water.
- Using the same water, place the Hokkein Noodles in the water and cook for 3-4mins, remove noodles and drain.
- Heat your wok over high heat, when the wok starts to smoke add Vegetable Oil followed by the Onion and Garlic cook until aromatic. Add the Chicken with a pinch of salt, move around the wok until the Chicken is cooked then add 1/3 of the sauce, move the chicken and sauce around the wok. Add the bok choy, once its slightly wilted, add in the Carrots and Broccoli. Finally add in the Hokkein Noodles and move around the wok as it should not stick. Pour the rest of the sauce onto the noodles and simmer for a couple of minutes. Taste the noodles and add more sauces if necessary
- Serve the noodles into a bowl and garnish with coriander and fried shallots.
Method
1. Start by roughly chopping your Onion and place in the Braun Handblender with the Garlic. Pulse for a rough chop, set aside.
2. Roughly chop your Chicken and place into the Braun Handblender until roughly minced, set aside. (I do this as my boys don’t really like eating meat so I mince it a little and hide it in the noodles.)
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