Stir-fried vegetable Hokkien noodles

Weeknight wok 'n' roll: Kylie Kwong's vegie stir-fry.
Weeknight wok 'n' roll: Kylie Kwong's vegie stir-fry. Photo: William Meppem

This is an excellent everyday vegetarian option, working well either as a one-dish meal or as a side dish. Although it highlights vegetables, you can also use the base recipe to add meat, poultry or seafood. Make sure you finely slice your ingredients and include a variety of colours and textures to complement the earthy, robust character of the noodles.


2 tbsp vegetable oil

1 small red onion, cut in half and then into 5mm slices

4 spring onions, trimmed and cut into 10cm lengths

6 ginger slices

1 small carrot, julienned

½ medium zucchini, julienned

80g celery (about 2 stalks), finely sliced

80g bean sprouts

50g fresh black fungus

450g packet fresh Hokkien noodles*

3 tbsp tamari

2 tbsp shao hsing wine or dry sherry

1 tbsp brown sugar

1 tbsp malt vinegar

½ tsp sesame oil

2 large red chillies, finely sliced on the diagonal

2 tbsp tamari, extra


1. Heat the vegetable oil in a hot wok until surface seems to shimmer slightly. Add red onion, spring onions and ginger and stir-fry for one minute or until onion is lightly browned.

2. Add carrot, zucchini and celery and stir-fry for two minutes. Add bean sprouts and fungus, then toss in noodles, tamari, wine or sherry, sugar, vinegar and sesame oil, and stir-fry for a further three minutes until noodles are hot. Vegetables should remain fresh and crunchy.

3. Arrange noodles in bowls. Serve immediately with a small bowl of sliced chilli mixed with the tamari.

Note: If using fresh noodles, first blanch them in a pot of boiling water for 3 minutes or until al dente. Drain and refresh under cold water before cooking. If using pre-cooked noodles follow recipe as above. 

If you like this recipe, try my stir-fried Hokkien noodles with chicken, chilli and coriander.

Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.

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