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Sam See chicken noodles


  • Soak the shiitakes in warm water for about 20 mins. Then discard the stalks, slice the caps and set aside.
  • Combine the rice wine, soy, hoisin, sugar and sesame oil.
  • Pour half of the marinade over the chicken, cover with clingwrap and refrigerate for 1 hour.
  • When ready, place the noodles in another bowl and briefly soak in boiling water until separated. Drain well.
  • Heat 1 tbsp oil in a wok (or large non-stick pan) and briefly saute the garlic and ginger. Then add the drained chicken and toss until sealed. Remove and set aside.
  • Wipe out the wok, heat another tbsp oil and add the capsicum, carrots, spring onions, wonga bok and celery. Toss to coat well. Then return the chicken with the reserved marinade and chicken stock as needed. Toss well and cook until the chicken is tender. Add the noodles and toss well.


  • 4-5 shiitake mushrooms
  • 6 tbsp Chinese rice wine
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tspn sugar
  • 2 splashes sesame oil
  • 2 skinless chicken breast fillets, cubed
  • 1 packet hokkien noodles
  • vegetable oil
  • 2 garlic cloves, crushed
  • 1 heaped tspn grated ginger
  • 1 red capsicum, cored, seeded & finely sliced
  • 4 baby carrots, sliced
  • 4 spring (green) onions, sliced
  • ¼ wonga bok, shredded
  • 2-3 celery stalks, sliced on the diagonal
  • ½ cup chicken stock

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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    1 stick125 gm
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