Hokkien noodles recipe
Hokkien noodles are one of our favorites. It’s hard to resist a bowl of egg noodles drenched in a savory sauce.
Hokkien noodles are egg noodles commonly used to make Hawker-style dishes in Southeast Asia, especially Malaysia, and China.
They are available in supermarkets or Asian groceries, either semi-dried or fresh. You can blanch the fresh ones briefly, then add them directly to a recipe. If semi-dried, boil or microwave them before adding them to your recipe.
You can find a delicious Hokkien noodles recipe here. This delightful dish has thick, bouncy noodles coated in a moreish, salty sauce.
The noodles are stuffed with juicy pork belly, fresh cabbage, and succulent shrimp. You can satisfy your umami noodle desires by making this Hokkien noodles recipe.
Are you a fan of the spicy heat and flavors in Sichuan food? See our article on the Best Sichuan Food in Melbourne.
What do you need?
It is an easy recipe to clean. You only need a large wok.
You will also need a cutting board and a knife to prepare the ingredients.
Tongs are the best tool for tossing the noodles in the sauce and ensuring they are all coated.
Sturdy work will be a good investment if you enjoy cooking Southeast Asian cuisine. A wok is an excellent piece of equipment for the kitchen because you can cook many different dishes in it. For more information and pricing, click here.
After your noodles, how about something sweet? Check out our Traditional Chinese Dessert Recipes
Tips and Tricks
If you want to ensure your Hokkien noodles recipe is perfect every time, follow these tips and tricks.
Blanching your noodles – Do not blanch them for more than 30 seconds. You risk making them soggy if you blanch the noodles for too long. Drain them immediately as they continue to cook in the water.
Prepare the noodles, sauce, and all ingredients before cooking. Stir-fry is a hot, fast cooking method. You need to keep your elements moving in the wok so that nothing burns.
Shrimp: Use good-quality shrimp to ensure it’s juicy. Fresh shrimp is always best. If you use frozen shrimp, ensure it has thawed completely before cooking.
Pork – The quality of the pork belly is also essential. Make sure it’s tender and not tough.
Unsalted chicken stock is the best option. Soy sauce contains a lot of salt, and the salty taste will be overpowering if you use salted stock for the chicken.
What can you do to customize this recipe?
If you’d like to customize this Hokkien noodles recipe, there are several ways to do so.
You can also use thin egg noodles if you like. You may need to adjust your cooking time because they will cook slower.
Pork – If you prefer, you can substitute the pork with chicken. You may need more oil at the beginning of cooking because chicken does not release fat when cooked. You could also use chicken and Bacon as Bacon Will provide some of your fat.
Shrimp – You can leave it out if shrimp is not your thing. You could also substitute another type of meat. You can also substitute squid or mussels for the crab.
Vegetarian: To make this recipe vegetarian, replace the shrimp and pork with tofu. Use vegetable stock in place of chicken stock.
You can use any vegetables that you like. You can use spinach and peas or onions and bell peppers. You can also use baby sweetcorn.
If you want your stir-fry to be spicy, add some fresh chili after you’ve added the garlic. You can substitute vegetable oil with chili oil or add chili powder to the sauce.
Garnish: If you want to garnish this recipe with finely chopped spring onions, you can do so. This dish could be served with a lemon wedge squeezed over the shrimp.
Ginger is another flavor that works well with this dish. Stir fry gets a fragrant taste by adding some ginger grated when you add garlic.
400 Grams (thick) Egg noodles.
1 Gai Lan (chopped).
One cup of Chicken Stock (unsalted).
Two minced garlic cloves.
0.5 Tablespoon Vegetable Oil.
Dark soy sauce, 0.5 Tablespoon.
1 Tablespoon Sweet Soy Sauce (Kecap Manis).
0.5 Tablespoons White sugar.
0.5 Tablespoon cornstarch.
Mix the sugar, cornstarch, dark soy, and sweet soy in a small bowl. Keep this for later.
Bring the water to a boil and fill your wok half full. Add your noodles to the boiling water and blanch for 30 seconds. Drain immediately. Set aside the noodles.
Let your work dry on medium-high heat. Add the oil to the dried work. Add the belly pork slices to the hot oil. Fry the pieces of pork until they begin to brown at the edges, and some fat is released into the wok.
Add the garlic, then the shrimp. Add the garlic and the shrimp. The shrimp should have begun to change color from white to pink but not yet started to brown.
Add the noodles and increase the heat to medium-high. Add the sauce you prepared earlier and stir to evenly distribute the shrimp, pork, and other ingredients throughout the noodles. The sauce should be reduced by about 60 seconds.
Stir in the gai-lan, the cabbage, and then the chicken stock. Toss all the ingredients and fry until the sauce is reduced and sticks to the noodles. Remove the wok from the heat.