Hokkien Noodles: A Delicious and Authentic Recipe

Focus Keyword: Homemade Chicken Noodle Soup
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Homemade Chicken Noodle Soup: Is there anything more comforting than a steaming bowl of it on a chilly day? I think not! This isn’t just a recipe; it’s a warm hug in a bowl, a nostalgic trip back to childhood, and a powerful remedy all rolled into one delicious package. Forget the canned stuff – we’re talking about real, honest-to-goodness, made-from-scratch goodness that will nourish your body and soul.

Chicken noodle soup has a rich history, with variations found in cultures around the globe. While its exact origins are debated, the concept of a broth-based soup with noodles and chicken has been a staple in many cuisines for centuries, often celebrated for its restorative properties. It’s more than just food; it’s a tradition passed down through generations.

So, why do people adore homemade chicken noodle soup so much? It’s simple! The savory broth, tender chicken, perfectly cooked noodles, and vibrant vegetables create a symphony of flavors and textures that are incredibly satisfying. Plus, it’s relatively easy to make, especially with my foolproof recipe. Whether you’re feeling under the weather or simply craving a comforting meal, this soup is guaranteed to hit the spot. Get ready to experience the ultimate comfort food!

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this Recipe

Ingredients:

• For the Noodles:
• 1 pound fresh Hokkien noodles (thick yellow wheat noodles)
• 1 tablespoon vegetable oil
• For the Protein (Choose one or a combination):
• 8 ounces shrimp, peeled and deveined
• 8 ounces chicken breast, thinly sliced
• 8 ounces pork belly, thinly sliced
• 8 ounces firm tofu, cubed
• For the Vegetables:
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup Chinese cabbage (Napa cabbage), roughly chopped
• 1 cup choy sum or bok choy, roughly chopped
• 1/2 cup carrots, julienned
• 4 scallions, chopped, for garnish
• For the Sauce:
• 1/4 cup soy sauce
• 2 tablespoons dark soy sauce (for color)
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce (optional, but adds depth)
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/2 teaspoon white pepper
• 1/2 cup chicken broth or water
• 1 teaspoon sugar
• Optional Garnishes:
• Fried shallots
• Red chili slices
• Lime wedges

Preparing the Ingredients:

1. Prepare the Noodles: If using fresh Hokkien noodles, they might be clumped together. Loosen them up by blanching them in boiling water for about 30 seconds to 1 minute. This will also remove any excess oil or preservatives. Drain well and set aside. Don’t overcook them, as they will cook further in the wok.
2. Prepare the Protein: If using shrimp, ensure they are peeled, deveined, and patted dry. If using chicken or pork, slice them thinly against the grain for maximum tenderness. If using tofu, press it to remove excess water and then cube it. Marinating the protein is optional but highly recommended. A simple marinade of 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of white pepper for about 15-20 minutes will enhance the flavor.
3. Prepare the Vegetables: Wash and chop all the vegetables according to the ingredient list. Having everything prepped and ready to go before you start cooking is crucial for stir-fries, as the cooking process is quick. Keep the onions and garlic separate from the other vegetables, as they will be added to the wok first.
4. Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), sesame oil, cornstarch, white pepper, chicken broth or water, and sugar. Make sure the cornstarch is fully dissolved to avoid lumps in the sauce. Taste and adjust the seasoning as needed. You can add a little more sugar for sweetness or soy sauce for saltiness.

The Cooking Process:

1. Heat the Wok: This is the most important step! You need a screaming hot wok to achieve that characteristic wok hei (smoky flavor) that makes Hokkien mee so delicious. Place your wok (or a large skillet if you don’t have a wok) over high heat. Wait until it’s smoking hot before adding the oil.
2. Sauté the Aromatics: Add the vegetable oil to the hot wok. Once the oil is shimmering, add the sliced onions and minced garlic. Stir-fry for about 30 seconds to 1 minute, or until fragrant and the onions are slightly softened. Be careful not to burn the garlic.
3. Cook the Protein: Add your chosen protein (shrimp, chicken, pork, or tofu) to the wok. Stir-fry until cooked through. If using shrimp, cook until they turn pink and opaque. If using chicken or pork, cook until they are no longer pink inside. If using tofu, cook until it’s lightly golden brown. Remove the cooked protein from the wok and set aside.
4. Stir-fry the Vegetables: Add the Chinese cabbage, choy sum (or bok choy), and carrots to the wok. Stir-fry for about 2-3 minutes, or until the vegetables are slightly softened but still crisp-tender. Don’t overcook them, as they should retain some of their crunch.
5. Add the Noodles: Add the blanched Hokkien noodles to the wok with the vegetables. Toss everything together to combine.
6. Pour in the Sauce: Pour the prepared sauce over the noodles and vegetables. Stir-fry quickly and constantly to ensure the sauce is evenly distributed and coats the noodles. The sauce will thicken as it cooks.
7. Combine Everything: Return the cooked protein to the wok. Toss everything together to combine and heat through. Continue to stir-fry for another minute or two, until the noodles are heated through and the sauce has thickened to your desired consistency. If the noodles are too dry, add a splash of chicken broth or water.

Serving and Garnishing:

1. Plate the Noodles: Divide the Hokkien noodles among serving plates or bowls.
2. Garnish: Garnish with chopped scallions, fried shallots (if using), and red chili slices (if using).
3. Serve Immediately: Serve the Hokkien noodles immediately while they are hot and flavorful. Offer lime wedges on the side for squeezing over the noodles for a burst of freshness.

Tips for the Best Hokkien Noodles:

• Use Fresh Noodles: Fresh Hokkien noodles are essential for the best texture and flavor. If you can’t find fresh noodles, you can use dried Hokkien noodles, but be sure to cook them according to the package directions before adding them to the wok.
• High Heat is Key: As mentioned earlier, a hot wok is crucial for achieving that smoky wok hei flavor. Don’t be afraid to crank up the heat!
• Don’t Overcrowd the Wok: If you’re making a large batch of Hokkien noodles, it’s best to cook it in batches to avoid overcrowding the wok. Overcrowding will lower the temperature of the wok and result in soggy noodles.
• Adjust the Sauce to Your Taste: The sauce recipe is just a guideline. Feel free to adjust the ingredients to your liking. If you prefer a sweeter sauce, add more sugar. If you prefer a saltier sauce, add more soy sauce. If you like it spicy, add a pinch of chili flakes to the sauce.
• Add Other Vegetables: Feel free to add other vegetables to your Hokkien noodles, such as mushrooms, bean sprouts, or snow peas.
• Make it Vegetarian: To make this dish vegetarian, simply omit the meat and use vegetable broth instead of chicken broth. You can also add more tofu or other vegetarian protein sources.
• Prepare Everything in Advance: Stir-fries cook very quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking. This will make the cooking process much smoother and more enjoyable.

Variations:

• Singapore Hokkien Mee: This variation includes the addition of yellow noodles and rice vermicelli. The sauce is also typically prawn-based, using prawn heads and shells to create a rich and flavorful broth.
• Kuala Lumpur Hokkien Mee: This version is known for its dark, rich sauce made with thick black soy sauce and lard. It often includes crispy pork lard pieces for added flavor and texture.
• Penang Hokkien Mee (Hae Mee): This is a prawn noodle soup, not a stir-fry. It features a rich and spicy prawn broth, yellow noodles, rice vermicelli, prawns, pork slices, and hard-boiled eggs.

Troubleshooting:

• Noodles are too dry: Add a splash of chicken broth or water to the wok and stir-fry until the noodles are moistened.
• Noodles are too soggy: You may have overcooked the noodles or added too much liquid. Next time, be sure to blanch the noodles for a shorter amount of time and use less liquid in the sauce.
• Sauce is too thick: Add a little more chicken broth or water to thin out the sauce.
• Sauce is too thin: Simmer the sauce for a few more minutes to allow it to thicken. You can also add a little more cornstarch slurry (cornstarch mixed with water)

  

  Conclusion:

  So, there you have it! This Hokkien Noodles recipe is more than just a meal; it’s a culinary adventure that brings the vibrant flavors of Southeast Asia right to your kitchen. I truly believe this is a must-try recipe for anyone looking to expand their cooking horizons and impress their family and friends with an authentic and delicious dish. The combination of savory noodles, succulent shrimp, tender pork, and that rich, umami-packed sauce is simply irresistible.

  What makes this recipe so special? It’s the perfect balance of textures and tastes. The chewy noodles provide a satisfying bite, while the seafood and meat add layers of flavor and protein. The vegetables contribute a refreshing crunch, and the sauce ties everything together with its sweet, salty, and slightly spicy notes. It’s a symphony of flavors that will leave you wanting more.

  But the best part? This recipe is incredibly versatile! Feel free to experiment with different ingredients and customize it to your liking. If you’re not a fan of shrimp, you can substitute it with chicken or tofu. If you prefer a spicier dish, add more chili flakes or a dash of your favorite hot sauce. You can also add other vegetables like bok choy, gai lan, or even bean sprouts for extra crunch and nutrition.

  Serving Suggestions and Variations:

  For a complete meal, serve your Hokkien Noodles with a side of steamed greens or a refreshing cucumber salad. You can also garnish it with chopped peanuts, fried shallots, or a squeeze of lime juice for added flavor and texture.

  Here are a few variations you might want to try:

  * Vegetarian Hokkien Noodles: Substitute the pork and shrimp with tofu or tempeh. Use vegetable broth instead of chicken broth.
  * Spicy Hokkien Noodles: Add more chili flakes or a tablespoon of sambal oelek to the sauce.
  * Seafood Hokkien Noodles: Add scallops, squid, or mussels to the dish for an extra seafood boost.
  * Chicken Hokkien Noodles: Replace the pork and shrimp with diced chicken thighs.

  Don’t be intimidated by the list of ingredients – most of them are readily available at your local Asian grocery store or even in the international aisle of your regular supermarket. And once you have everything prepped, the cooking process is surprisingly quick and easy.

  I know that trying a new recipe can sometimes feel daunting, but I promise you, this one is worth the effort. The end result is a restaurant-quality dish that you can proudly serve to your loved ones. Plus, the satisfaction of creating something so delicious from scratch is truly rewarding.

  So, what are you waiting for? Grab your wok, gather your ingredients, and get ready to embark on a culinary adventure! I’m confident that you’ll love this Hokkien Noodles recipe as much as I do.

  And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me improve my recipes for everyone. Happy cooking!

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  Hokkien Noodles: A Delicious and Authentic Recipe

  Stir-fried thick egg noodles with shrimp, pork, and vegetables in a rich, savory sauce.

  Prep Time15 minutes

  Cook Time15 minutes

  Total Time25 minutes

  Category: Dinner

  Yield: 1 (9-inch) cake

  Save This Recipe

  Ingredients

  • 400g fresh Hokkien noodles
  • 2 tbsp vegetable oil
  • 150g pork belly, thinly sliced
  • 100g prawns, peeled and deveined
  • 100g fish cake, sliced
  • 1 bunch choy sum, cut into 5cm lengths
  • 1 cup bean sprouts
  • 2 cloves garlic, minced
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 cup water
  • Pinch of white pepper

  Instructions

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  1. Heat oil in a wok or large frying pan over high heat.
  2. Add prawns and cook until pink and cooked through. Remove from pan and set aside.
  3. Add garlic and cook until fragrant.
  4. Add pork and cook until browned.
  5. Add fish cakes and cook until lightly golden.
  6. Add vegetables and cook until softened.
  7. Add noodles, soy sauce, oyster sauce, kecap manis and chilli sauce. Toss to combine.
  8. Return prawns to pan.
  9. Add bean sprouts and chives and toss to combine.
  10. Serve immediately.

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  Notes

  • Adjust the amount of chili paste to your preference.
  • If you can’t find Hokkien noodles, you can substitute with thick egg noodles.
  • Be careful not to overcook the noodles, as they can become mushy.