Hokkien Noodle Stir-Fry

12/03/2021
Category, , , , ,
Yields20 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 2 kg Hokkien noodles
 60 ml canola oil
 4 eggs, lightly beaten
 2 tsp garlic, minced
 2 tsp ginger, chopped
 1 red capsicum, sliced
 1 kg chicken breast, cooked and chopped
 ¼ cabbage, shredded
 250 g mushrooms, sliced
 ½ head broccoli, cut into florets
 2 zucchinis, sliced
 1 cup grated carrot
 ¼ bunch shallots, sliced
 100 ml salt-reduced soy sauce

Method

1

Soak noodles in boiling water for 5 minutes, then drain.

2

Place oil in a heated wok. Add the egg and stir until cooked.

3

Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes.

4

Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.

5

Slowly add the Hokkien noodles a little at a time so they don’t stick together. Cook for 5 minutes until noodles are hot.

6

Finish with sliced shallots and soy sauce.

Variations

  • Substitute the chicken for a different type of meat or leave it out all together
  • Replace the Hokkien with Singapore or rice noodles

Tips

  • Use up any other leftover veggies and add them at the same time as the other vegetables at step 4.
Nutrition Facts

Serving Size 210g

Servings 20

Amount Per Serving
Calories 256
% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.2g6%
Sodium 321mg14%
Total Carbohydrate 28.3g10%
Sugars 1.8g
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 kg Hokkien noodles
 60 ml canola oil
 4 eggs, lightly beaten
 2 tsp garlic, minced
 2 tsp ginger, chopped
 1 red capsicum, sliced
 1 kg chicken breast, cooked and chopped
 ¼ cabbage, shredded
 250 g mushrooms, sliced
 ½ head broccoli, cut into florets
 2 zucchinis, sliced
 1 cup grated carrot
 ¼ bunch shallots, sliced
 100 ml salt-reduced soy sauce

Directions

1

Soak noodles in boiling water for 5 minutes, then drain.

2

Place oil in a heated wok. Add the egg and stir until cooked.

3

Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes.

4

Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.

5

Slowly add the Hokkien noodles a little at a time so they don’t stick together. Cook for 5 minutes until noodles are hot.

6

Finish with sliced shallots and soy sauce.

Hokkien Noodle Stir-Fry
IngredientsDirections