Local Asparagus and Chicken Hokkien Mee 5 Steps
To prepare the sauce, in a small mixing bowl combine the chicken stock or water, oyster sauce, dark soy sauce, light soy sauce, granulated sugar, sesame oil and whisk well to combine. Set aside.
Heat a large wok or non-stick pan on medium-high heat, add in 1 tablespoon of the vegetable oil then the sliced chicken breast in a single layer. Allow the chicken breast to sear and cook for approximately 3 minutes, flipping halfway. Once chicken is evenly browned, add in 1 tablespoon of the sauce, stir to combine and immediately remove from the wok and clean out the pan.
Heat the wok on medium-high heat again. Add in the remainder of the vegetable oil, then the sliced mushrooms and sliced onions. Cook for 2 minutes, stirring regularly.
Once the mushrooms have browned and the onions have begun to soften, add in the asparagus as well as minced garlic and cook for another 2 minutes, stirring regularly.
Add in the baby bok choy leaves, then deglaze with the Shaoxing cooking wine, which will create some steam to wilt the bok choy. Once most of the wine has evaporated, add in the hokkien mee noodles and toss to combine. Add all of the remaining sauce and cook together for 1-2 minutes until about 3/4 of the sauce has been absorbed by the noodles (there should still be some sauce pooling in the bottom of the pan). This is a saucy dish but if you prefer it more dry then continue to cook until more of the sauce has been absorbed. Remove from heat and serve immediately.