Stir-Fry Hokkien Noodles with Chicken and Oyster Mushrooms



2 tsp sugar
2 tsp light soy sauce
2 tsp shoa hsing wine
1 tbs oyster sauce,  sesame oil
2 pcs chicken thigh, boned

Stir- fried Hokkien noddle
2 tbs Tops soy bean oil
70 g oyster mushroom
1 shallot cut into thick wedges
2 spring onions
¼ cup ginger, cut into thin stripes
250 g hokkien noodles
1 tbs light soy sauce
1 tbs shao hsing wine
1 tbp sugar
2 tbp Cooking for Fun white wine vinegar
½ tsp sesame oil
¼ cup spring onion, sliced
¼ cup red long chili, cut into thin stripes


  1. Mix together all marinade ingredients, wrap with cling film and marinate in refrigerator for 30 minutes or overnight.
  2. Heat a tablespoon with oil in frying pan, grill the chicken until cooked, remove the chicken from the pan and keep aside.
  3. Add the remaining oil in the pan with mushroom, shallot, spring onion, and ginger. Stir-fry for 1 minute. Toss in noodle, soy sauce, wine, sugar, vinegar, and sesame oil.
  4. Arrange noodles in bowl and top with chicken thigh spring onion and red chili.