Name: Clarissa’s Hokkien noodle recipe with chicken and prawns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6
Ingredients: 250g chicken thigh fillets, thinly sliced; 2 Tbsp vegetable oil, plus extra; 3 Tbsp 3 cloves garlic, finely chopped; 12 medium green prawns, shelled, deveined, tails intact; 1 bunch choy sum or gai lan, leaves and stalks separated, 5cm lengths; 1/2 cup chicken stock; 500g Hokkien noodles; 1 brown onion, thinly sliced; 2 Tbsp soy sauce; 1 Tbsp fish sauce (optional); Thinly sliced long red chilli, to serve; MARINADE; 2 tsp Shaoxing (Chinese cooking wine); 1 tsp white pepper; 1/2 tsp sea-salt flakes; 1/4 tsp caster sugar; 1 Tbsp sesame oil; 1 Tbsp oyster sauce; 1 Tbsp cornflour

Traditional, delicious Clarissa’s Hokkien noodles recipe with chicken and prawns ticks all three boxes.

From chicken seasoning to vegetables and noodles, Clarissa calls on her Malaysian heritage to make an authentically flavoured meal. Clarissa’s tips will take your stir fry to the next level, but the beauty of this dish is that depending on your family’s tastes, you can easily swap some ingredients to satisfy everyone.

Ingredients

250g chicken thigh fillets, thinly sliced

2 Tbsp vegetable oil, plus extra

3 Tbsp 3 cloves garlic, finely chopped

12 medium green prawns, shelled, deveined, tails intact

1 bunch choy sum or gai lan, leaves and stalks separated, 5cm lengths

1/2 cup chicken stock

500g Hokkien noodles

1 brown onion, thinly sliced

2 Tbsp soy sauce

1 Tbsp fish sauce (optional)

Thinly sliced long red chilli, to serve

MARINADE

2 tsp Shaoxing (Chinese cooking wine)

1 tsp white pepper

1/2 tsp sea-salt flakes

1/4 tsp caster sugar

1 Tbsp sesame oil

1 Tbsp oyster sauce

1 Tbsp cornflour

Method

Step 1

To make Marinade, combine all ingredients in a bowl. Add chicken to marinade and toss to coat. Refrigerate for 30 minutes to marinate.

Step 2

Heat a large wok on high heat. Add oil. Once oil is just smoking, add chicken. Stir-fry for 2–3 minutes. Add garlic and stir-fry for 30 seconds until chicken is golden.

Step 3

Add prawns and stir-fry for 30 seconds. Add choy sum stalks. Stir-fry for 30 seconds, then add leaves. Pour in chicken stock and stir-fry for 2 minutes. Remove mixture from wok and set aside.

Step 4

Bring a kettle of water to the boil. Put the noodles in a colander set over a large heatproof bowl and pour over the boiling water to rinse. Drain thoroughly and set aside.

Step 5

Heat extra oil in same wok on high. Once oil is just smoking, add onion. Stir-fry for 3-4 minutes, or until golden. Add noodles. Spread evenly over wok and cook without stirring for 1-2 minutes, or until crisp on base.

Step 6

Return chicken mixture to wok with soy sauce and fish sauce (if using). Stir-fry for 1-2 minutes, or until noodles are cooked. Serve with sliced chilli.

clariss's hokkien noodle recipe — *(Credit: Alan Jensen/@aremediasyndication.com.au)* *(Credit: Alan Jensen/@aremediasyndication.com.au)*

What are Hokkien noodles made of?

Hokkien noodles or egg noodles are made from only 5 ingredients: eggs, oil, water, flour and salt. They are higher in fat than pasta, and have a distinct yellow colour.

Are Hokkien noodles thick or thin?

Hokkien noodles are most often thick, and resemble a thick strand of spaghetti. They are popular in Malaysia and Singapore and are usually used in stir-fries and soup.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.