Pork hokkien noodles with black bean

Neil Perry
Neil Perry's pork hokkien Noodles with black bean.
Neil Perry's pork hokkien Noodles with black bean. Photo: William Meppem

Choose any noodles you like for this tasty dish. It's a boiled-noodle-and-sauce dish not a stir-fry, so expect chewy noodles with sauce. Ramen noodles are particularly great like this.


300g skinless, boneless, pork belly, cut into 5 mm cubes

450g fresh Hokkien-style noodles

1 tsp potato starch*

2 tbsp vegetable oil

1 Spanish onion, peeled, diced

3 cloves garlic, grated or finely chopped

1 tsp grated fresh ginger

4 tbsp pickled radish, diced*

4 tbsp salted Chinese black beans (also called douchi)*

1 tsp white sugar

1 tsp sea salt

freshly ground black pepper

1 tbsp soy sauce

¼ cup chicken stock

½ tsp toasted sesame oil

roasted sesame seeds

large handful of deseeded cucumber, julienned 

*Note: Potato starch, pickled radish and salted black beans are available from Asian food stores.


1. In a small bowl, combine the potato starch and 30ml water and set aside.

2. In a large wok, heat the vegetable oil over a medium-high heat. Add the pork and cook for 6-7 minutes, stirring frequently, until browned on all sides, then add onion, garlic, ginger and radish and cook for 5 minutes, until onions have softened.

3. Stir in black beans, sugar, salt and pepper to taste. Add soy and chicken stock. Simmer gently for a minute or two.

4. Stir in potato starch mixture, simmer for a further 3 minutes, stirring frequently until sauce thickens.

5. In a large pot of boiling salted water cook the noodles according to instructions, drain and rinse.

To serve: Divide the noodles into 4 big bowls. Spoon the pork and sauce mixture on top of noodles and garnish with cucumber, sesame oil and sesame seeds.