Stir-Fried Hokkien Noodles

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

The pork mince adds a nice texture to this simple, street-food inspired dish. Any sort of noodles would work well here.


  • 350 g (12 oz) fresh hokkien noodles, blanched and refreshed
  • 50 g (1ยพ oz) Chinese cabbage, coarsely chopped
  • 3 tablespoons vegetable oil
  • 90 g (3ยผ oz) minced (ground) pork
  • 1 teaspoon sugar
  • 1 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • ยฝ teaspoon sesame oil
  • a pinch of Sichuan pepper


In boiling salted water, blanch the cabbage for 30 seconds, then refresh in iced water.

Heat a wok until just smoking. Add the oil and, when hot, add the pork mince and cook, stirring, until the meat is coloured. Add the cabbage and cook for a further minute, then add the sugar, soy sauces and sesame oil and cook until combined. Add the noodles and toss to heat through. Transfer to a serving plate and sprinkle with the Sichuan pepper.