This Hokkien Noodles recipe (Ginger Scallion Hokkien Noodles, that is) is a 10-ingredient wonder.
They also take just 20 minutes to prepare from start (i.e. walking into your apartment after a long day) to finish (i.e. parking your butt in front of the TV with a big bowl of noods and a jar of chili oil).
Note: This recipe was originally published in September 2017. We have since updated it with better photos, clearer instructions, and metric measurements. Enjoy!
The IDEAL Weeknight RECIPE
After nearly 8 years of blogging, most people in my circle are aware that I work on this food blog with my parents and sister.
After digesting the initial shock at the idea that anyone would enter such an endeavor with their immediate family (“How do you guys work together!?” — the answer: patience, love, and lots of backseat cooking), another common response is something along the lines of, “Well, what did you have for dinner last night? You must have cooked something amazing!”
At which point I find myself reliving the hodgepodge of cold leftovers and the fried egg on toast that I’d consumed the night before.
We’ve all been there––those busy weeknights when the idea of cooking dinner seems totally outside the realm of possibility. Those nights when perusing the takeout menus in your junk drawer seem like the ONLY option for your evening meal. I understand. I am ONE OF YOU.
But that’s why the recipes I blog tend to fall into the “Quick and Easy” category. Recipes like my 15-Minute Coconut Curry Noodle Soup, Pork & Basil Stir-fry, or my Takeout-style Curry Chicken (another 10-ingredient, 15-minute affair). It’s my favorite kind of cooking.
In short: A few essential ingredients, less time in the kitchen, more time for eating & Netflix. That’s my weeknight motto.
These Ginger Scallion Hokkien Noodles fit the bill nicely.
What Are Hokkien Noodles?
As I mentioned, you only need 10 ingredients, most of which you probably already have lying around. The Hokkien noodles are probably the only ingredient that might be missing from your pantry/fridge.
Hokkien noodles originate from Fujian (Hokkien) province in China, but are also quite common in both Malaysia and Singapore.
Hokkien noodles are a kind of fresh egg noodle. They’re basically what we know here in the U.S. as a lo mein noodle.
You can find them either pre-cooked and oiled, or you can find fresh lo mein egg noodles that need to be boiled beforehand.
Both varieties of these Hokkien Noodles can be found at most Chinese grocery stores.
Make sure you quickly peruse the package instructions to confirm whether you can add the noodles directly to the stir-fry or have to boil them quickly first.
If the noodles are stubbornly stuck together in a clump, dip them in a bowl of very hot water to loosen them, then drain.
CAN’T FIND HOKKIEN NOODLES OR LO MEIN NOODLES?
No problem. In a pinch, you could also use fresh udon noodles, or basically ANY other noodle that can be stir-fried. You could also use our homemade egg noodles (boil them first and drain them very well before stir-frying), which you can make with just flour, eggs, and water.
A Favorite Flavor Combination
These particular hokkien noodles are flavored with one of my absolute favorite combinations: ginger and scallion.
I also threw some chicken in there, to make it a full meal––but for all you vegetarians out there, feel free to leave it out, or sub in mushrooms and/or other vegetables.
If you’d like to add more vegetables to the dish, you can add leafy greens like pea tips or baby bok choy, or serve them on the side.
Okay, here’s how to make this dish (and start living your BEST weeknight dinner life).
Ginger Scallion Hokkien Noodles: Recipe Instructions
Combine the chicken with 1 teaspoon each of cornstarch, oil, and soy sauce.
Heat a carbon steel wok over high heat until smoking. Add 1 tablespoon of oil, and stir-fry the chicken until it turns opaque. Remove from the wok and set aside.
Add 2 more tablespoons of oil to the wok, and add the ginger slices.
Fry for 1 minute, and add the scallions and red chili. Stir-fry until the scallions just begin to wilt, about 10 seconds.
Add the fresh, pre-cooked noodles and stir-fry, adding a sprinkling of hot water if you’re having difficulty breaking them up.
Add the Shaoxing wine, 1 1/2 tablespoons light soy sauce, dark soy sauce, and cooked chicken.
Stir-fry until combined, about 1-2 minutes.
Serve your Ginger Scallion Hokkien Noodles hot!
If you like these noodles, try our Hokkien Mee Noodle recipe, which is a classic from Kuala Lumpur!
Ginger Scallion Hokkien Noodles
Ingredients
For the chicken:
- 8 ounces boneless skinless chicken thighs (cut into thin strips; can substitute boneless skinless chicken breast)
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon light soy sauce
To finish the dish:
- 3 tablespoons vegetable oil
- 6 slices ginger
- 8 scallions (julienned)
- 1 red chili (sliced, optional)
- 1 pound cooked hokkien noodles or fresh lo mein noodles
- 2 tablespoons Shaoxing wine (can substitute clear rice wine or dry sherry)
- 1 1/2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
Instructions
- Combine the chicken with 1 teaspoon cornstarch, 1 teaspoon oil, and 1 teaspoon soy sauce.
- Heat a wok over high heat until it's lightly smoking. Add 1 tablespoon of oil, and stir-fry the chicken until it just turns opaque. Remove from the wok and set aside.
- Add 2 more tablespoons of oil to the wok, and add the ginger slices. Fry for 1 minute, and add the scallions and red chili. Stir-fry until the scallions begin to wilt, about 10 seconds.
- Add the noodles, and stir-fry, adding a sprinkling of hot water if the noodles are stuck together.
- When the noodles have loosened and warmed up, add the Shaoxing wine, 1 1/2 tablespoons light soy sauce, dark soy sauce, and cooked chicken. Stir-fry until combined, about 1-2 minutes. Serve!
Fun to make and came out great! My wife doesn’t like dark chicken meat but loves shrimp so I’m going to try with shrimp later this week. Only step here that took any effort was julienning all of those scallions. No big deal and that would probably be a snap for someone with more experience.
My big asian food store has tons of different noodles but no hokkein for some reason. Regular grocery store sells only organic type at a crazy price. But Walmart carries Ka’Me 14.2 oz (pre-cooked) for a reasonable price. Funny thing about that is, it’s packaged as 14.2 oz and I weighed just the noodles on a good scale right after opening and it’s actually 14.9 oz which worked fine for the recipe here.
Thanks for sharing your experience, Blaine! The key to julienning scallions is a very sharp knife!
Added sliced shiitake and bok choy leaves and a chicken substitute (the bf is vegetarian.) It’s a great quick meal and foolproof recipe as all the Woks of Life recipes have been. Thank you!
You’re welcome, Miya!
Made this tonight, and it was a family hit – even my fussiest child who said “Mummy, I LOVE it!”. Officially in the family repertoire now!
Hahah love that, Nicola! So happy everyone enjoyed!
Very tasty and fast! I added mushrooms and thinly sliced carrots, and it still was quick and easy.
Thanks Kim!
It càme out really delicious and easy to do it.
So glad you enjoyed it!
I cooked noodles 1st & drizzled sesame oil and set them aside.
Use sesame oil to cook vegetables, and cook in stages.
Sauce & aminos soy in middle of vegetables to heat through.
Toss noodles on top and tongs to toss together.
It should be gently tossed.
Thank you for sharing your process, Carroll.
I cooked this recipe right away!
Husband says more, that’s all I needed to know how good this meal was!
I’ve tried most of The Woks Of Life recipes, and I’m thrilled with everything I have made!
Thank you!
So happy you and your husband enjoyed it! :)
I love making stir fry noodles and will be trying this one very soon…but even though I don’t get the noodles in a clump, and toss and toss, I still don’t get a good distribution of the other ingredients through the noodles. Any ideas?
Hi Harriet, as you’re stir-frying, lift the noodles up in the air using your wok spatula or tongs. That will help all the ingredients distribute in the noodles.
I don’t eat hunks or slices of ginger… But it only takes seconds to grate it, so we’re a go! Thanks for another quick & delicious recipe Sarah!
You’re welcome, Russell! I actually don’t like eating chunks of ginger either, which is why I add them as slices, which can then be easily removed.
I’m glad I read your reply here, Sarah. From another recipe on the site I got bad reactions from my mother and sister when they were surprised by bites with big ginger slices. I’ll remove them after cooking for now on.