Fried Hokkien Noodles 炒福建面
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 450g of yellow noodles
  • 1 tbsp pork lard oil (recipe can be found here)
  • 2 tsp minced garlic
  • 100g cabbage, sliced
  • 70g caixin / any green vege
  • 80g sliced pork collar
  • 8 pcs prawns, de-shelled but leaving the tail on
  • 4 pcs imitation crabsticks, cut into half (can be replaced with fishcakes too!)
  • 2 tbsp dark soya sauce
  • 2 tbsp light soya sauce
  • 1 tsp chicken powder
  • 300ml stock / water
  • some deep fried pork lard
  1. In a wok, heat up the pork lard oil with minced garlic and stir fried briefly till fragrant.
  2. Add in the cabbage and stir fried till they turn slightly softened.
  3. Add in the yellow noodles followed by the dark and light soya sauce. Stir to mix well.
  4. Add in the stock / water and lower the heat. Cover the wok and allow it to be simmered for 10 minutes.
  5. Open the cover, increase the heat and stir the noodles to mix well. Add in the prawns and sliced pork collar. Stir well to mix.
  6. Add in the crabsticks and green vege. Stir briefly to mix.
  7. When the vege has softened and the noodles have turned fairly dry, off the flame.
  8. Garnish with some deep fried pork lard and serve hot immediately.
Recipe by Eat What Tonight at