homestyle fried noodles
Prep time: 
Cook time: 
Total time: 
Serves: 3
This isn't a strict recipe, so mix and match as you will. I use whatever meat I have on hand - beef strips are good, as is mince, some fishballs or none at all. Add a bit more dark soy and a bit more water for a sticky, saucy version and pop whatever vegetables in you have on hand. Koji and I absolutely demolished this for dinner and had just enough leftover for one lunch the next day - that said, we eat a lot, so I'd say it feeds 3-4.
  • 200g chicken pieces (I like thigh, use what you like)
  • 1 tsp soy sauce
  • ¼ tsp sesame oil
  • ¼ tsp cracked white pepper
  • 1 tsp cornflour
  • 1 bunch of gai larn or other chinese vegetable
  • 1 handful of snow peas
  • 6 or so fresh shittake mushrooms
  • ½ bag of beansprouts
  • 1 bag (450g) hokkien noodles
  • 250ml hot water
  • 2 tbsp dark cooking caramel
  • 1 tbsp soy sauce
  • 1 tsp cracked white pepper
  • ¼ tsp sesame oil
  • 1 tbsp oil (vegetable or peanut)
  • 1 clove garlic (minced)
How to make it
  1. Season your chicken (or meat) first. Slice it into 1-2cm pieces then pour over 1 tsp or soy sauce, ¼ tsp each of sesame oil and cracked white pepper and 1 tsp cornflour. Massage everything together with your fingers (or, tip everything into a plastic bag and massage through the bag) then pop it in the fridge while you deal with everything else.
  2. Prepare all of the vegetables next. Wash the gai larn well and chop it into 10cm lengths. Wash the snow peas, cut the stringy tops off and then chop them in half. Wipe the tops of the mushrooms and then slice them thickly. Rinse off a half bag of bean sprouts. All of the vegetables can sit in a strainer until later, except the mushrooms. Pop them to one side.
  3. Open up the bag of noodles put them into a big bowl and pour a kettle of hot water over the top. This will help to loosen them up and plump them a bit, so they're ready for the pan. Pour the water off after a minute so they don't soak up too much water.
  4. Mix up the seasoning sauce next - stir the hot water, cooking caramel, soy sauce, white pepper and sesame oil together in a jug or bowl. You'll want the water nice and hot so that the cooking caramel dissolves into the sauce well.
  5. It's time to get frying. All of that prep you did can be done ahead of time, but the frying is quick-bam-all-go-now so make sure you're ready to go.
  6. Pop the oil in the wok, and when it's hot, tip the meat in and stir fry it until it's nicely seared on the outside and looks just about ready to eat. Take it out of the wok and set it aside.
  7. Next, pop the mushrooms and garlic in the wok - there'll be some oil still in there from the chicken so don't add any more. When you start smelling the garlic, tip all of the noodles in and toss it and turn it in the hot wok. They'll sizzle and char a little bit (yes! even on an electric stove!) When they're all happily separated and starting to look like they're browning in patches, tip in the seasoning sauce, give it a good stir and then let it simmer so that the noodles soak up the sauce and start to plump up.
  8. When the sauce has soaked up a bit and there's not much liquid left at the bottom, put the cooked chicken, the veges and the bean sprouts in and flip the noodles about so that the steamy noodles help cook all the veges. You're done once then veges are slightly wilted.
  9. Tear up some coriander and scatter it over the top just before you're ready to eat.
Recipe by onebitemore at