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Dark Hokkien Noodles

Try this easy noodle recipe!


  • 2 Tbs vegetable oil

  • 2 cloves garlic, finely chopped

  • 250g pork neck or chicken, finely sliced

  • 100g fish cake sliced into 5 mm thick pieces (optional – available from Asian grocers)

  • 10 medium green prawns shelled, deveined and halved length ways

  • 1/2 medium cabbage, shredded (1cm width) OR equivalent amount of Chinese cabbage, choy sum or

  • bok choy, sliced into 4 cm pieces

  • 3 Tbs thick soy*

  • 2 Tbs oyster sauce

  • 1 Tbs light soy

  • 500g hokkien noodles

  • 2 cups chicken stock or water

  • *This is sometimes also called caramel soy but is NOT kicap manis or dark soy


  • 1.

    Heat oil in a medium sized wok and sauté garlic until slightly golden. Combine pork, fish cake and prawns in wok and stir fry until cooked through and then add cabbage. Stir fry for a further 2 mins.

  • 2.

    Add caramel soy, oyster sauce, light soy, noodles and chicken stock or water. Simmer until cabbage and noodles are just tender and stock has reduced a little. Serve immediately.

  • 3.

    * If using other Asian greens (which are a more watery vegetable), add at the end while noodles are simmering, so as not to overcook the vegetables. You want them to retain a nice crunch.

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