Shredded Chicken with Garlic Sauce on Egg Noodles/Yellow Mee (Hokkien Mee)

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A couple days ago, I noticed two prepacked yellow noodles (Hokkien Mee) in my refrigerator vegetable compartment. I decided to cook them. My son and I love noodles except he only prefers Hokkien Mee. This dish is very easy to do as the ingredients called for are not difficult to gather them. The ingredients are every day items in a Asian home except the western home. No matter what kind of pantry, every cook will be able to get these done. 

1 pound skinless, boneless chicken breasts and shredded
3 tablespoons canola/vegetable/corn oil, divided
1 small onion, peeled and finely chopped
6 clove garlic, peeled and finely chopped
¼ cup soy sauce
½ tablespoon oyster sauce
½ tablespoon raw sugar
4 dried chilies, soaked with boiling hot water
½ cup No MSG chicken broth
1 tablespoon cornstarch
3 stalks green onions, cleaned and cut 2” diagonally
1 pound Chinese egg noodles or Yellow mee (Hokkien Mee)
In a small bowl combine chicken broth and cornstarch together and stir to combine. Set aside.
Blanch the noodles in hot boiling water for about 2 minutes. Drained and place equal portion into serving bowls. Set aside. 
Meanwhile, place the shredded chicken with the soy sauce, oyster sauce and raw sugar. Stir to combine till well. Marinate the shredded chicken at room temperature for at least 15-20 minutes.
Heat a wok or large frying pan over medium high heat. Add the canola/vegetable/corn oil. Heat the oil hot. Add dried chilies, garlic and onions, stir-fry until fragrant. Add in the marinated shredded chicken and fry until the chicken is totally turned opaque, about 3-4 minutes.
Stir in the broth into the chicken mixture and fry until the sauce is thickened.
Scoop thickened chicken mixture on top of the noodles on each prepared serving bowls. Enjoy!!!
This entry was posted in Pork and Beef, Rice and Noodles, Southeast Asian (SEA). Bookmark the permalink.

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