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Tangy chicken noodles


  • Combine the rice wine, black vinegar, kecap manis, garlic and ginger in a large bowl. Then add the chicken, toss well and set aside for up to 1-2 hours in the refrigerator.
  • At the same time, soak the shiitakes in hot water for about 20 mins. Then discard the stems and slice the caps.
  • When ready, soak the noodles in hot water for a few minutes, separating with tongs as you do so. Then drain well and set aside.
  • Heat the oil in a wok (or large pan) until smoking and sear the chicken on all sides. Remove.
  • Then add the carrots and shiitakes to the wok. Briefly toss and add the marinade, stock and oyster sauce. Mix well, taste for seasoning and cook for about 3 mins. Return the chicken to the wok and stir until cooked. Then add the spinach and cook until wilted. Stir in the noodles and toss until well combined and heated through.


  • 4 tbsp Chinese rice wine 
  •  tbsp Chinese black vinegar
  • 3 tbsp kecap manis (Indonesian sweet soy sauce)
  • 2-3 garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • 2 skinless chicken breast fillets, sliced on the diagonal
  • 6 shiitake mushrooms
  • 1 packet hokkien noodles
  • 1 tbsp vegetable oil
  • 4-6 baby carrots, sliced on the diagonal
  • ¾ cup chicken stock
  • a splash of oyster sauce
  • 1 good handful baby spinach leaves, stalks removed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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