Hokkien Mee Meal Prep
Chicken and prawns stir-fried hard and fast with garlic, capsicum and bok choy, then tossed through hokkien noodles in a rich, dark soy sauce. A proper takeaway favourite, done better at home in 25 minutes.
The bicarb in the chicken marinade is a velveting trick — it tenderises the surface so the chicken stays juicy through the quick, high-heat cook. Undercooking the noodles slightly before they hit the wok matters too, since they keep cooking once they’re tossed through the hot sauce.
Portion it into five containers and it keeps well through the week, fridge or freezer, ready whenever you need a fast dinner sorted.
Hokkien Mee Meal Prep
NOODLES · DINNER · EASY
Takeaway flavour, genuinely 25 minutes
Velveting the chicken in bicarb before it hits the wok is the difference between tough, stringy stir-fry chicken and something properly juicy — a small step most home versions skip entirely.
Pulling the noodles slightly underdone before they go into the sauce means they finish perfectly in the wok, instead of turning soft and gluggy by the time everything's combined.
With both chicken and prawns in the one dish, it eats like a proper hawker-stall plate — hearty, saucy, and genuinely fast to put together on a weeknight.
Hokkien Mee
Ingredients
Stir Fry Sauce
- 80 ml Dark Soy Sauce
- 60 ml Kecap Manis Sweet Soy Sauce
- 60 ml Chicken Stock
- 40 g Oyster Sauce
- 5 ml Sesame Oil
- Ground White Pepper
Chicken and Marinade
- 600 g Chicken Breast Sliced
- 15 ml Sauce (Above Recipe)
- 5 g Bicarbonate Of Soda
- Ground White Pepper
Prawns, Noodles & Vegetables
- Avocado Spray Oil
- 300 g Prawns Peeled & Deveined
- 5 Garlic Cloves Sliced
- 1 Red Bell Pepper (Capsicum) Sliced
- 4 Spring Onions (Scallions) Sliced
- 1 bunch Bok Choy Chopped
- 450 g Hokkien Noodles
Garnish
- Spring Onion (Scallion)
- Sesame Seeds
- Fresh Chilli Sliced
Method
- In a bowl, add all of the sauce ingredients and mix well.
- Add the sliced chicken, 1 tbsp (15ml) of the sauce, bicarbonate of soda, and ground white pepper to a separate bowl and mix to marinate.
- Cook the hokkien noodles according to the packet instructions, stirring occasionally to prevent sticking, then drain. Slightly undercook them, as they'll continue cooking once added to the wok.
- Place a wok over high heat and add the avocado spray oil. Add the chicken and cook for 2 minutes. Add the garlic, prawns, red bell pepper, spring onion, and pak choy, and cook for a further 2 minutes, until the prawns are opaque and cooked through.
- Add the drained noodles and remaining sauce, and cook for 2 minutes until the sauce is well mixed through and coating the noodles. If you prefer a runnier sauce, add a splash of chicken stock. Remove from the heat.
- Serve in 5 x 750ml meal prep containers. Garnish with sesame seeds and spring onion. Dig in.
What does the bicarb soda do to the chicken?⌄
It's a velveting technique — the bicarb raises the surface pH and tenderises the chicken, so it stays juicy through the fast, high-heat stir-fry instead of turning tough and stringy.
Can I use a different noodle if I can't find hokkien noodles?⌄
Fresh egg noodles are the closest substitute. Dried versions work too, just cook them according to the packet and rinse in cold water so they don't clump before going into the wok.
How do I know the prawns are cooked through?⌄
They should turn fully opaque and pink all the way through, with no greyish translucent patches left. Larger prawns can take a touch longer than the stated time, so check a few before pulling the wok off the heat.
Can I leave out the prawns and just use chicken?⌄
Yes, just increase the chicken to make up for the extra protein and add a minute or two to the initial cook time so it's cooked through before the noodles go in.
