Stir-Fried Hokkien Noodles

Preparation info
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By Neil Perry

Published 2008

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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 (


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.