Chinese Hokkien noodles are made of wheat flour and eggs then cooked and lightly oiled before packaging. Fresh egg noodles will store refrigerated for up to a week.

EVERYDAY FOOD | STIR-FRIED HOKKIEN NOODLES

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14-to-16 oz fresh Hokkien noodles (Chinese egg noodles)
12 oz chicken, sliced
3-to-6 cloves garlic, smashed
1 long red chili, seeded, thinly sliced
peanut or safflower oil
3 handfuls Shanghai or baby bok choy, leaves separated
1 cup chicken broth, hot
1/2 teaspoon coconut palm sugar, or granulated white sugar
1 heaped teaspoon chili paste, optional
1 tablespoon oyster sauce
2 tablespoons dark soy sauce

Cover egg noodles with boiling water for a couple of minutes until tender and separated. Rinse in cold water until water runs clear then drain thoroughly. Cut noodles into medium-length strands if too long; set aside.

Stir-fry chicken, garlic and chili in a little oil until cooked; set aside.

Add some oil to the same pan over medium-high heat and stir-cook noodles and bok choy until vegetable just start to wilt. Meanwhile, add broth into a bowl and whisk in sugar, chili paste, oyster sauce and soy sauce; pour over noodles.

Add chicken to pan and stir-cook for another 3-to-5 minutes until heated through or as you like – I like my noodles dry, so I stir-cook until liquid sauce is almost gone.