Poh Ling Yeow’s Dark Hokkein Noodles

May 14, 2013

This is a dish my mum and great aunty Kim cook a lot for Sunday lunch or for big family get-togethers. There is always a big dish of this in the middle of the buffet table because the little ones love it. This is best eaten hot when the sauces haven’t been completely soaked up by the noodles giving them a delightfully slippery texture – Poh Ling Yeow

Serves: 2-3. Preparation Time: 15 mins Cooking Time: 15 min


2-3 Tbs vegetable oil

2-3 cloves garlic, finely chopped

250g pork neck or chicken, finely sliced

100g fish cake sliced into 5mm thick pieces (optional and 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 (sometimes called caramel soy but is NOT kecap manis or dark soy)

2 Tbs oyster sauce

1 Tbs light soy

500g hokkien noodles

2 cups chicken stock or water


1. Heat oil in a medium sized wok and sauté garlic until slightly golden.

2. 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.*

3. 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.

* 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.

What’s your favourite Asian noodle dish?

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