CHINESE HOKKIEN NOODLES

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Authentic Chinese stir fry Hokkien noodles with pork belly and fresh vegetables. You can make this dish in just under 30 minutes, a perfect one-pan meal to enjoy on a busy week night!

CHINESE HOKKIEN NOODLES

Did you ever crave for a bowl of warm noodles but lazy to takeout? Learn how to make your own hokkien noodles in under 30 minutes. This Chinese hokkien noodles recipe is rich, flavourful and luscious. It remind me of those famous hawker noodles dishes in Malaysia but this homemade version is a lot healthier.

WHAT IS HOKKIEN NOODLES

Hokkien noodles is a type of egg noodles that is particularly popular in Southeast Asia like Malaysia and Singapore. It has a fresh and chewy texture and are bright in yellow colour.

Stir fry noodles is a very typical dish that I cook for my family. This Chinese hokkien noodles is a perfect example of a one pan meal that I have for lunch or dinner on a mid-week.

This dish is so versatile and easy to make. You don’t need to prepare others side dishes as this noodles contains both protein and greens with carb that will surely satisfy your tastebud and meet your balanced diet requirement.

You can use any types of meat and vegetables that are available in your fridge. Pork, chicken, beef or prawns go well with this hokkien stir fry. You can also add meatballs in it. For vegetarian option, use pan-sealed firm tofu with vegetables of your choice.

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If you are after a quick and satisfying meal on a buzy week night, give this Chinese Hokkien noodles a try. I can assure you will be amazed by how wonderful it turned out!

Looking for more noodles recipe? Check out DELICIOUS TERIYAKI SALMON NOODLES, GARLIC PROAWNS STIR FRY FLAT NOODLES and VEGAN STIR FRY UDON.

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INGREDIENTS TO MAKE CHINESE HOKKIEN NOODLES

Fresh Hokkien noodles

Vegetable oil

Garlic

Ginger

Spring onion

Green beans

Capsicum (I’m using red)

Carrot

Bird eyes chillies

Toasted white sesame seeds (optional)

Sauce – soy sauce, dark soy sauce, sesame oil, shaoxing wine, sugar & water

Pork belly & marinade sauce (soy sauce, sesame oil, ginger powder, corn starch)

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HOW TO MAKE CHINESE HOKKIEN NOODLES

In a small bowl, add marinade sauce and whisk well. Cut pork belly into slices. Add marinade sauce to the pork and mix well. Set aside and marinade for 10 minutes while preparing the others ingredients.

In a separate bowl, add soy sauce, dark soy sauce, sesame oil, shaoxing wine, sugar and water, whisk well. Reserve and set aside for the noodles’ sauce.

Heat up a pot fills with water, bring to boil. Turn off heat and add hokkien noodles then cover with lid for 2 minutes. Use a chopstick to loosen and untangle the noodles. Drain off and set aside.

Heat up one tbsp vegetable oil in a wok, add sliced ginger and spring onions, cook for 30 seconds.

Add marinaded pork belly, on high heat cook and constantly stir for 2 minutes.

Add garlic and continue cook for another 5-8 minutes until pork is cooked through and no longer pink.

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Add vegetables and cook for 2-3 minutes until vegetable is soft or at your desired textures. Cover with lid if you like a softer texture.

Pour the noodles sauce into the wok, add hokkien noodles and toss to combine. Make sure all noodles are coated in the sauce. Turn off heat and sprinkle with sesame seed.

Top with chopped spring onion and cut chillies. Serve warm and enjoy!

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Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook. I love seeing your creations!

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RECIPE



CHINESE HOKKIEN NOODLES
Prep time: 15 minutescooking time: 15 minutesserve: 4

INGREDIENTS:

– 1 packet of 450g fresh hokkien noodles
– 1 tbsp vegetable oil
– 3 cloves garlic, minced
– 2 tbsps ginger, thinly sliced
– 1 spring onion, halved lengthwise plus extra for topping
– 200g green beans
– 1 red capsicum, sliced
– 1 large carrot, thinly sliced
– 2 red bird eyes chillies, finely chopped
– 1 tbsp toasted white sesame seeds
– 450g pork belly, sliced
Noodles sauce
– 2 tbsp soy sauce
– 1 tbsp dark soy sauce
– 1 tbsp sesame oil
-1 tbsp shaoxing wine
– 2 tbsp water
– 1 tsp sugar
Marinade sauce
– 1 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp ginger powder
– 1 tsp corn starch



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INSTRUCTIONS

– In a small bowl, add marinade sauce and whisk well. Cut pork belly into slices. Add marinade sauce to the pork and mix well. Set aside and marinade for 10 minutes while preparing the others ingredients.

– In a separate bowl, add soy sauce, dark soy sauce, sesame oil, shaoxing wine, sugar and water, whisk well. Reserve and set aside for the noodles’ sauce.

– Heat up a pot fills with water, bring to boil. Turn off heat and add hokkien noodles then cover with lid for 2 minutes. Use a chopstick to loosen and untangle the noodles. Drain off and set aside.

– Heat up one tbsp vegetable oil in a wok, add sliced ginger and spring onions, cook for 30 seconds.

– Add marinaded pork belly, on high heat cook and constantly stir for 2 minutes.

– Add garlic and continue cook for another 5-8 minutes until pork is cooked through and no longer pink.

– Add vegetables and cook for 2-3 minutes until vegetable is soft or at your desired textures. Cover with lid if you like a softer texture.

– Pour the noodles sauce into the wok, add hokkien noodles and toss to combine. Make sure all noodles are coated in the sauce. Turn off heat and sprinkle with sesame seed.

– Top with chopped spring onion and cut chillies. Serve warm and enjoy!

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