Saucy Pork Hokkien Noodles

A fast, saucy one-pan noodle stir fry with pork mince, hokkien noodles, and loads of veg. Big flavour, ready in 20 minutes.

Serves 4

Prep Time 10

Cook Time 15 minutes

Looking for more quick and delicious Asian style meals? Try my Honey Soy Chicken Udon Stir Fry, my No Fold Pan Fried Pork Dumplings, or my Tuna Fried Rice.

Jump to Recipe

Helpful Tips

Storage

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended — hokkien noodles don’t freeze well once cooked.
Reheat: Add a splash of water and reheat in a hot pan or wok, tossing constantly, until heated through. Microwave works too — cover and heat in 60-second bursts, stirring between each.

Substitutions

Protein: Swap pork mince for chicken mince or beef mince. Both work well with this sauce.
Noodles: No hokkien noodles? Use udon, egg noodles, or thick rice noodles.
Choy sum: Substitute with bok choy, broccolini, or spinach — add stems early and leaves at the end as per the method.

Serving Suggestions

This is a complete meal on its own. A soft-boiled soy-marinated egg on top is also a solid addition if you want to bump up the protein.

Keep screen on

Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the stir fry:

500g hokkien noodles
500g pork mince
1 tbsp + 1 tsp neutral oil (divided)
2 garlic cloves, minced
½ brown onion, thinly sliced
4 spring onions, whites finely chopped, greens cut into batons
1 red capsicum, cut into strips
2 heaped cups green cabbage, shredded
2 bunches choy sum, stems and leafy tops separated

For the sauce:

4 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp honey
2 tbsp water

Directions

Mix together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and water in a small bowl. Set aside.
Prepare the hokkien noodles by pouring boiling water over them and gently separating with tongs, then draining well — or cook per packet instructions. Set aside.
Heat 1 tbsp neutral oil in a wok or large frypan over high heat. Add the pork mince and press it out flat. Leave it undisturbed for 1–2 minutes to get some colour before breaking it up. Cook, stirring, for another 2–3 minutes until mostly cooked through.
Add 1 tbsp of the sauce to the mince and toss through. Cook for another 30–60 seconds until the mince is caramelised and coloured. Push the mince to the side of the wok.
Add the remaining 1 tsp oil to the centre of the wok. Add the spring onion whites, garlic, and brown onion. Stir fry for 30–60 seconds until fragrant.
Add the capsicum, cabbage, and choy sum stems. Toss everything together and stir fry for 2–3 minutes until just tender but still with some bite.
Add the drained hokkien noodles and toss through for 1 minute.
Pour in the remaining sauce and toss until everything is evenly coated and glossy.
Add the choy sum leafy tops and spring onion greens. Toss for 30 seconds until just wilted. Serve immediately.

Print Recipe

Nutritional Information

( per serving, based on 4 servings )

Nutrient	Amount
Calories	580 kcal
Protein	38 g
Carbohydrates	65 g
Fat	14 g
Fibre	6 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.