Easy 30-minute Malaysian Hokkien Noodles - Shrimp, Chicken or Pork

We love these noodles!! Feel free to add mushrooms, more than one protein choice, or leave them all out and go vegetarian! It really can come together in about 30 minutes or less too. This is what you'll need for 4 servings:

Photo byNagi

Ingredients:

• 1 lb fresh Hokkien noodles
• 12 oz boneless, skinless chicken thighs, cut into thin pieces (about 1/2")*
• 2 Tbsp canola or vegetable oil
• 2 garlic cloves, finely minced
• 8 green onions, sliced and white part separated from green
• 1 red bell pepper, cut into thin strips
• 1 carrot, julienned
• 3 heaping cups green cabbage, cut into thin strips

Sauce:

• 2 Tbsp light soy sauce
• 1 1/2 Tbsp dark soy sauce or Kacap Manis
• 2 Tbsp oyster sauce
• 1/4 tsp ginger
• 1 Tbsp Mirin or Chinese cooking wine
• 1 Tbsp sesame oil, toasted
• 1/8 tsp white or black pepper

Optional garnishes

• White sesame seeds
• Finely sliced green onion

Mix the sauce ingredients in a small bowl. Set aside 1 1/2 tablespoons to marinate the chicken for about 10 minutes while you prep the noodles and vegetables.

Cook the noodles according to the package instructions, either by soaking in boiling water or briefly boiling. Drain and rinse under cold water to prevent sticking.

Heat oil in a large non-stick pan over high heat. Add the marinated chicken and cook for 1 minute, stirring. Add the garlic and the white part of the green onions, cooking for another minute until the chicken is mostly sealed on the outside but still a bit undercooked.

Toss in the bell pepper, carrot, and cabbage, cooking for about 2 minutes until the cabbage begins to soften. Add the green parts of the onions, noodles, and the rest of the sauce. Stir and cook for another 1-2 minutes until the noodles are coated and take on a deep, rich color.

Serve immediately, garnished with sesame seeds and extra green onions if desired!

* Notes:

You are welcome to substitute another protein such as pork or shrimp instead of the chicken.