Glossy dark-brown noodles tossed with chicken, red pepper, cabbage and spring onion in a pan, topped with sesame seeds

Hokkien noodles

A 20-minute weeknight stir-fry of thick Hokkien noodles, chicken and crunchy vegetables in a glossy soy and oyster sauce.

Adapted from RecipeTin Eats

Serves
4
Prep time
14 min
Total time
20 min

Method

Sauce

  1. Mix all the sauce ingredients together in a small bowl.

Stir-fry

  1. Toss the chicken with 1½ tbsp of the sauce and leave to marinate for 10 minutes while you prepare everything else.

  2. Cook the noodles according to the packet, then drain and rinse briefly under the tap so they don't turn gummy.

  3. Heat the oil in a large non-stick frying pan over high heat until very hot. Add the chicken and toss for 1 minute, then add the garlic and the white parts of the spring onion and toss for 1 minute more, until the chicken is sealed but not quite cooked through.

  4. Add the pepper and cabbage and toss for 2 minutes, until the cabbage has mostly wilted.

  5. Add the spring onion greens, noodles and the remaining sauce. Toss for 1½–2 minutes, until the noodles are a deep mahogany colour.

  6. Serve straight away, scattered with sesame seeds and spring onion if you like.