Stir Fry Chicken Hokkien



  • Open packet and allow to set for 5 mins at room temp.
  • Bring water to boil in large saucepan.
  • Place noodles in boiling water for 10 secs.
For soup base, cook a further 2-3 mins. Use immediately.   
Noodle Soup 
  • Add seasoning, meat or seafood and vegetables to prepared soup base.
  • Add cooked noodles and serve hot. 
  • Add oil to preheated wok.
  • Brown ginger, onions, garlic and add chicken, snow peas, capsicum and bean sprouts and stir fry until ingredients are cooked.
  • Toss in Gold Star Hokkien Noodles, add oyster sauce and chicken stock and stir-fry until noodles are cooked through.
  • Garnish with a dash of sesame oil and spring onions.


Hokkien Noodles
  • 500g Gold Star Hokkien noodles
  • 250g chicken fillet strips
  • 100g capsicum thinly sliced
  • 200g snow peas
  • 100g bean sprouts
  • 3 tbsp vegetable oil
  • 1 clove of garlic crushed
  • 1 medium onion sliced
  • 1 tbsp ginger grated
  • 4 tbsp oyster sauce
  • 1 cup chicken stock
  • sesame oil and spring onions to garnish