Local Asparagus and Chicken Hokkien Mee

20 mins Prep Time

10 mins Cook Time

Written By

Vicky Tran

Few things are better than slurpy and unctuously sauced noodles laced with crisp vegetables and savoury chicken breast slices. Hokkien Mee is a stir-fried noodle dish that originates from the Fujian province in China. There are many versions that exist in many other countries such as Malaysia and Singapore with variations in vegetables used as well as sauce coverage and consistency but the common denominator in all of these recipes is the base of a chewy and pre-cooked egg noodle. The egg noodles can be found in most Asian grocery stores already cooked and ready to use, though they may require a brief soak in some hot water to gently untangle if they are packed tightly together. For this recipe, I am featuring crispy and sweet local Ontario asparagus as they happen to be in season and quite bountiful right now; however, feel free to sub in whatever quick-cooking vegetables and protein that works for you but keep the egg noodles and sauce intact as they really define the dish.

Ingredients

Local Asparagus and Chicken Hokkien Mee

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

Sauce

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 sauce, dark soy sauce, light soy sauce, granulated 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.