If you grew up near a suburban Chinese takeaway in Australia, chicken hokkien noodles were probably on high rotation. Fat yellow noodles, a dark savoury sauce, a pile of vegetables and plenty of wok smoke.
The sauce is straight from the pantry: oyster sauce for body, dark soy for colour, light soy for salt and a pinch of sugar to round it off. Fresh hokkien noodles from the fridge section only need loosening in hot water before they hit the wok.
Use whatever vegetables you have. Cabbage, carrot, capsicum and bok choy are all at home here.
