Hokkien Noodles with Pork & Prawns

Manu Feildel's Pork & Prawn Hokkien Noodles

Hokkien Noodles with Pork & Prawn

What’s not to like in this crowd-pleasing recipe? Easy to cook and even easier to eat, it’s everything you want in a noodle dish. As with all stir-fries, make sure you have all the ingredients and sauces prepared and close to your wok before you start cooking.

Serves 4 – 6


  • 250 g (9 oz) pork scotch fillet, thinly sliced
  • 1 bunch choy sum
  • 1 kg (2 lb; 4 oz) hokkien noodles
  • 100 ml (3½ fl oz) peanut or vegetable oil
  • 3 small garlic cloves, finely chopped
  • 12 raw prawns (shrimp), peeled and deveined, tails intact
  • 250 ml (9 fl oz; 1 cup) chicken stock
  • 1 Tbsp soy sauce, plus extra to taste
  • 1 large brown onion, diced
  • sea salt, to taste
  • 2 fresh long red chillies, thinly sliced (optional)

For the marinade

  • 1 Tbsp Chinese rice wine
  • 1 tsp freshly ground white pepper
  • ½ tsp sea salt
  • ¼ tsp sugar
  • 2 Tbsp oyster sauce
  • 2 Tbsp cornflour (cornstarch)


  1. To make the marinade, combine all the ingredients in a bowl. Add the pork and stir to coat thoroughly, then cover and set aside for 30 minutes.
  2. Wash the choy sum well, then separate the leaves from the stalks and cut into 5 cm (2 inch) pieces.
  3. Bring a kettle of water to the boil. Put the noodles in a colander set over a large heatproof bowl and pour over the boiling water to rinse. Drain thoroughly and set aside.
  4. Heat a large wok over high heat and add 2 tablespoons of oil. When the oil is starting to smoke, add the pork and marinade and stir-fry for 2 minutes. Add the garlic and prawns and stir-fry for another minute. Add the choy sum stalks and toss to combine, then pour in the chicken stock and half the soy sauce and cook for 2 minutes. Add the choy sum leaves and stir until wilted. Transfer to a bowl or plate and set aside.
  5. Heat the remaining oil in the wok over high heat. When the oil is smoking, add the onion and stir-fry for 3 – 4 minutes, or until it is lightly golden. Add the noodles, spreading them evenly across the wok, and leave for a minute or two to crisp slightly at the bottom. Drizzle over the remaining soy sauce and stir-fry for a few seconds.
  6. Add the pork and prawn mixture and toss to combine. Season with salt and extra soy sauce to taste, serve garnished with fresh chilli, if desired.

As seen in my fourth book More Please! — recipe by Manu Feildel, photography by Rob Palmer, published by Murdoch Books Australia.


Comments are closed.