Mums Hokkien Noodles

Enjoy one of Kylie Kwong's favourite childhood dishes with this simple recipe for stir-fried noodles with chicken and choy sum
By Kylie Kwong
Mums Hokkien Noodles
  • Rating:
  • Serves: 2 as a simple lunch or supper, or4-6 as part of a banquet
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 1 hr marinating
  • Effort: easy



  • 8 tsp ginger, finely diced
  • 4 tsp dry sherry
  • 1 tsp cornflour
  • 1/2 tsp white sugar
  • dashes of sesame oil
  • 4 tsp light soy sauce
  • 2 chicken breast fillets, hickly sliced on the diagonal
  • 600 g fresh Hokkien noodles
  • 1/2 bunch of choy sum
  • 60 ml peanut oil
  • 10 g braised chinese dried mushrooms, finely sliced
  • 1 large white onion, cut in half and then into thick wedges
  • 1 medium carrot, cut into short, fine strips
  • 4 tsp oyster sauce
  • 40 ml water
  • 5 spring onions, trimmed and cut into 10cm lengths

Tips and Suggestions

"To me, Hokkien noodles symbolise childhood in the Kwong household," says Kylie. "They take me back to a time when Mum and Dad were working very, very hard in order to give me and my two brothers, Paul and Jamie, the best possible education and opportunities. Because life was so hectic, Mum cleverly taught us how to cook so that we could help her and Dad with the day-to-day running of the family. Stir-fried Hokkien noodles with chicken seemed to be the easiest, most comforting and economical way of feeding a very hungry, growing family. We each developed our own distinctive style - and now I can't wait until my niece, Indy, and her two little brothers, Jye and Fin, are old enough and tall enough to cook their own versions of this Kwong family favourite."

"Of course, all our Hokkien noodle dishes are variations of the original recipe, Mum's. Her Hokkien noodles are very simple: quickly executed and very delicious, there was no time for playing around with flavours like I do, because she had a family to feed, a household to run and work to get done!"


1. Combine the ginger, sherry, cornflour, sugar, sesame oil and 2 tsp soy sauce in a bowl.

2. Add the sliced chicken and, using your hands, mix well. Cover and refrigerate for 1 hour.

3. Bring a large pan of salted water to the boil. Blanch noodles in boiling salted water until 'al dente' - about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.

4. Trim ends from choy sum, then cut crossways into three and wash well; drain.

5. Heat the peanut oil in a hot wok until the surface seems to shimmer slightly, then stir-fry the marinated chicken for 1 minute.

6. Add in the Braised Dried Chinese Mushrooms, onion and carrot and stir-fry for 1 minute.

7. Add the oyster sauce and water and stir-fry for 30 seconds.

8. Finally, add in the blanched noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 minutes, or until chicken is just cooked through and noodles are hot.

9. Arrange in bowls and serve immediately.

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