• Hokkien Fried Noodles

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    • 1 c. chicken broth
    • 2 Tbsp. soy sauce
    • 1 Tbsp. chili garlic sauce
    • 1 tsp sesame oil
    • 1/2 tsp freshly-grnd white pepper
    • 5 ounce fresh Chinese egg noodles
    • 1/2 ounce dry rice vermicelli (beehoon)
    • 2 Tbsp. veg. oil
    • 1 Tbsp. chopped garlic
    • 1 tsp chopped ginger
    • 1 x green onion julienned
    • 1/4 lb boneless skinless chicken thinly sliced
    • 1/4 lb medium raw shrimp shelled, deveined, and cut in half lengthwise
    • 1/4 lb hard white fish (optional) (such as sea bass, sliced)
    • 1 x fresh red jalapeno chili julienned
    • 1/4 c. julienned carrot
    • 3 x baby bok choy sliced
    • 1 x Chinese cabbage leaf sliced
    • 1 x egg lightly beaten Chicken broth (optional) Cilantro sprigs


    1. In a small bowl, combine cooking sauce ingredients.
    2. In a large pot of boiling water, cook egg noodles for 2 min; drain, rinse with cool water, and drain again. Soak rice vermicelli in hot water for 5 min; drain.
    3. Place a wok over high heat till warm. Add in oil, swirling to coat sides. Add in garlic, ginger, and green onion; stir for 1 minute. Add in chicken, shrimp, and fish (if used); cook 2 min longer. Reduce heat to medium.
    4. Add in chili, carrot, bok choy, cabbage, cooking sauce, noodles, and rice vermicelli. Stir well to coat noodles, then cook till vegetables and noodles are tender, 4 to 5 min. Stir in egg. If pan appears dry, add in a few spoonfuls of chicken broth. Garnish with cilantro sprigs.
    5. This recipe yields 4 servings.

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