Kylie Kwong's stir-fried Hokkien noodles with chicken, chilli and coriander

Name: Kylie Kwong's stir-fried Hokkien noodles with chicken, chilli and coriander
Cook time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g chicken thigh fillets, cut into 2cm slices; ¼ cup vegetable oil; 1 small red onion, cut in half and then into thick wedges; 12 ginger slices; 1 x 450g packet fresh Hokkien noodles; 2 tbsp shao hsing wine or dry sherry; 1 tbsp white sugar; 2 tbsp light soy sauce; 1 tbsp malt vinegar; ½ tsp sesame oil; ¼ cup coriander springs; ½ cup spring onion; 2 large red chillies, finely sliced on the diagonal

Kylie Kwong

July 6, 2020

easyTime:30 mins - 1 hourServes:4

Apart from fried rice, this is the other dish my mother taught me to cook when I was about seven years old. All children love noodles and this is one of the many dishes you will find on my family table, especially during Chinese New Year celebrations – noodle dishes are symbolic during this festive period because the longer the noodle, the longer your life, apparently!

Ingredients

400g chicken thigh fillets, cut into 2cm slices
¼ cup vegetable oil
1 small red onion, cut in half and then into thick wedges
12 ginger slices
1 x 450g packet fresh Hokkien noodles
2 tbsp shao hsing wine or dry sherry
1 tbsp white sugar
2 tbsp light soy sauce
1 tbsp malt vinegar
½ tsp sesame oil
¼ cup coriander springs
½ cup spring onion
2 large red chillies, finely sliced on the diagonal

Marinade

1 tbsp white sugar
1 tbsp light soy sauce
1 tbsp Shao Hsing wine or dry sherry
½ tsp sesame oil

Method

1. Combine chicken and marinade ingredients in a bowl, cover, and leave in the refrigerator to marinate for 30 minutes.
2. Heat 2 tablespoons of the oil in a hot wok until the surface seems to shimmer slightly. Add marinated chicken and stir-fry for 1 minute. Remove from wok and set aside.
3. Add remaining oil to hot wok with onion and ginger and stir-fry for one minute or until onion is lightly browned. Toss in noodles, reserved chicken, wine or sherry, sugar, soy sauce, vinegar and sesame oil and stir-fry for 1½ minutes. Add spring onion and half the chilli and stir-fry for a further 30 seconds or until chicken is just cooked through and the noodles are hot.
4. Arrange noodles in bowls, top with coriander and remaining chilli. Serve immediately.

TIPS: Feel free to add any fresh herbs you like. A mixture of Vietnamese mint, sweet Thai basil and dill would also work really well.
One of the best kitchen tips Mum has ever given me is to always use thigh rather than breast fillets when stir-frying. This specific cut of chicken retains moisture and tenderness throughout the stir-frying process.