Hokkien Char Recipe

Hokkien noodles: Thick, yellow noodles that are the base of this dish.

Prawns: Fresh seafood that adds a sweet and savory flavor.

Chicken breast: Thinly sliced to cook quickly and evenly.

Bean sprouts: Adds a crunchy texture to the dish.

Garlic: Minced to infuse the oil with its aroma.

Soy sauce: Provides a salty and umami flavor.

Oyster sauce: Adds a rich, savory depth to the dish.

Dark soy sauce: Gives the dish a deeper color and more intense flavor.

Sugar: Balances the savory elements with a touch of sweetness.

Vegetable oil: Used for stir-frying the ingredients.

When stir-frying hokkien noodles, ensure they are separated and not clumped together. If the noodles are stuck together, briefly blanch them in boiling water for 30 seconds, then drain and rinse with cold water. This will help them loosen up and make it easier to stir-fry evenly.

• hokkien noodles - Substitute with udon noodles: Udon noodles have a similar thickness and chewy texture, making them a good alternative.

• prawns - Substitute with tofu: Tofu can provide a similar protein content and absorb the flavors of the dish well, making it a suitable vegetarian option.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a good replacement.

• bean sprouts - Substitute with snow peas: Snow peas add a similar crunch and freshness to the dish.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic quality and depth of flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste and can be used in the same quantity.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, making it a good substitute.

• dark soy sauce - Substitute with mushroom soy sauce: Mushroom soy sauce provides a similar deep color and umami flavor.

• sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor to the dish.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable alternative.

• Allow the hokkien noodles to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled hokkien char into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
• Label the container with the date of preparation. This helps you keep track of how long the dish has been stored.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. The prawns and chicken breast will stay fresh and safe to eat within this period.
• For longer storage, place the container in the freezer. The hokkien char can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the hokkien char in the refrigerator overnight if frozen. This gradual thawing helps maintain the dish's quality.
• Reheat the hokkien char in a wok or large skillet over medium heat. Add a splash of vegetable oil or a bit of water to prevent sticking and to refresh the dish.
• Stir-fry until the hokkien noodles are heated through and the prawns and chicken breast are hot. Ensure the dish reaches an internal temperature of 165°F (74°C) for safe consumption.
• Serve immediately after reheating to enjoy the best texture and flavor of the bean sprouts and other ingredients.

• For stovetop reheating:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Add the leftover hokkien char and stir-fry for 3-5 minutes until heated through.
  4. If the noodles seem dry, add a splash of water or chicken broth to moisten them.

• For microwave reheating:

  1. Place the hokkien char in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Microwave on high for 1-2 minutes, then stir.
  4. Continue microwaving in 30-second intervals, stirring in between, until the dish is heated through.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the hokkien char in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the dish is heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• For steaming:

  1. Place the hokkien char in a heatproof dish that fits into your steamer.
  2. Set up your steamer and bring the water to a boil.
  3. Place the dish in the steamer and cover.
  4. Steam for 5-7 minutes, or until the dish is heated through.
  5. Stir halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: A sharp tool for slicing the chicken breast and deveining the prawns.

• Cutting board: A sturdy surface for safely cutting and preparing ingredients.

• Measuring spoons: Tools for accurately measuring the soy sauce, oyster sauce, dark soy sauce, sugar, and vegetable oil.

• Mixing bowl: A bowl used to hold and mix ingredients before adding them to the wok.

• Tongs: A tool for handling and turning the chicken and prawns while stir-frying.

• Colander: A tool for rinsing and draining the bean sprouts before adding them to the wok.

Prep ingredients in advance: Chop the garlic, slice the chicken breast, and peel and devein the prawns ahead of time to streamline the cooking process.

Use pre-cooked noodles: Opt for pre-cooked hokkien noodles to cut down on cooking time.

Organize your sauces: Measure out the soy sauce, oyster sauce, dark soy sauce, and sugar before you start cooking.

High heat efficiency: Ensure your wok is properly heated before adding ingredients to speed up the stir-frying process.

Quick cook protein: Thinly slice the chicken breast and use small prawns to ensure they cook quickly.