Local Asparagus and Chicken Hokkien Mee | TasteToronto
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Local Asparagus and Chicken Hokkien Mee

20 mins Prep Time

10 mins Cook Time

Ingredients

  • 1 pound hokkien mee (pre-cooked egg noodles), loosened

  • 1/2 pound chicken breast, sliced

  • 1/3 pound asparagus, cut into 1 1/2-inch pieces (peel stems if tough and woody)

  • 1/4 pound fresh flower or shiitake mushrooms, sliced

  • 1/4 pound baby bok choy, leaves separated

  • 4 cloves garlic, minced

  • 1/2 small white onion, sliced

  • 1/4 cup Shaoxing (Chinese cooking wine)

  • 3 tablespoons vegetable oil

  • 1/2 cup chicken stock or water

  • 2 tablespoons oyster sauce

  • 2 tablespoons dark soy sauce

  • 1 tablespoon light soy sauce

  • 1 tablespoon granulated sugar

  • 1 teaspoon sesame oil

Directions

Local Asparagus and Chicken Hokkien Mee

5 Steps

  • Step 1

    To prepare the sauce, in a small mixing bowl combine the chicken stock or water, oyster saucedark soy sauce, light soy saucegranulated sugar, sesame oil and whisk well to combine. Set aside.

  • Step 2

    Heat a large wok or non-stick pan on medium-high heat, add in 1 tablespoon of the vegetable oil then the sliced chicken breast in a single layer. Allow the chicken breast to sear and cook for approximately 3 minutes, flipping halfway. Once chicken is evenly browned, add in 1 tablespoon of the sauce, stir to combine and immediately remove from the wok and clean out the pan.

  • Step 3

    Heat the wok on medium-high heat again. Add in the remainder of the vegetable oil, then the sliced mushrooms and sliced onions. Cook for 2 minutes, stirring regularly.

  • Step 4

    Once the mushrooms have browned and the onions have begun to soften, add in the asparagus as well as minced garlic and cook for another 2 minutes, stirring regularly.

  • Step 5

    Add in the baby bok choy leaves, then deglaze with the Shaoxing cooking wine, which will create some steam to wilt the bok choy. Once most of the wine has evaporated, add in the hokkien mee noodles and toss to combine. Add all of the remaining sauce and cook together for 1-2 minutes until about 3/4 of the sauce has been absorbed by the noodles (there should still be some sauce pooling in the bottom of the pan). This is a saucy dish but if you prefer it more dry then continue to cook until more of the sauce has been absorbed. Remove from heat and serve immediately.

Ingredients

  • 1 pound hokkien mee (pre-cooked egg noodles), loosened

  • 1/2 pound chicken breast, sliced

  • 1/3 pound asparagus, cut into 1 1/2-inch pieces (peel stems if tough and woody)

  • 1/4 pound fresh flower or shiitake mushrooms, sliced

  • 1/4 pound baby bok choy, leaves separated

  • 4 cloves garlic, minced

  • 1/2 small white onion, sliced

  • 1/4 cup Shaoxing (Chinese cooking wine)

  • 3 tablespoons vegetable oil

  • 1/2 cup chicken stock or water

  • 2 tablespoons oyster sauce

  • 2 tablespoons dark soy sauce

  • 1 tablespoon light soy sauce

  • 1 tablespoon granulated sugar

  • 1 teaspoon sesame oil

Tags:

Best Hokkien Mee Recipes

Toronto Recipes

Chicken Hokkien Mee

Local Asparagus

Local Asparagus and Chicken Hokkien Mee