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Hokkien Mee

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 510kcal
Servings: 5 People
Metric - Imperial

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.
Chef's Tips
The bicarb soda in the chicken marinade is a velveting technique — it tenderises the surface and helps the chicken stay juicy through the quick, high-heat stir-fry, so it's worth keeping this step rather than skipping to a plain marinade.
Slightly undercook the noodles, as written — they'll keep cooking once tossed through the hot wok and sauce, so fully cooking them now risks them going mushy by the time everything's combined.
Check the prawns are fully opaque and pink through by the end of that 2-minute cook, especially if using larger prawns — raw seafood cooks fast in a hot wok, but size can affect exactly how long they need.
Storage & Reheating
Refrigerate for up to 3 days, or freeze for up to 3 months, in an airtight container.
To reheat, microwave until hot through, or warm in a wok over high heat, tossing until heated evenly. Thaw frozen portions in the fridge overnight before reheating.
Serving 400gCalories 510kcalCarbohydrates 60gProtein 45gFat 7gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 2gCholesterol 118mgSodium 1090mgPotassium 83mgFiber 1gSugar 4gVitamin A 1256IUVitamin C 74mgCalcium 80mgIron 1.8mg