Hokien Noodle Stir-fry

This recipe was inspired by my favourite little store in the markets in Adelaide!  It's a little hole in the wall space in the middle of the fruit markets and they sell the most AMAZING noodles - I just HAD to try to recreate! 


450g Hokien Noodles
100g beansprouts
1 large carrot, peeled thinly 
5 button mushrooms, sliced 
1 spring onion, finely sliced
1 garlic clove, crushed
1/2 tsp. grated ginger
1/2 tsp. chilli flakes
2 tbsp. kecap manis
1 tbsp. soy sauce
1 tbsp. oyster sauce
1/2 a lime, juiced 
1 small handful of fresh corriander 
1 egg
1 tbsp. olive oil 

  1. Cook hokkien noodles according to packet instructions. 
  2. In a hot wok, heat a small amount of olive oil over a medium heat. 
  3. Crack the egg into the wok and scramble. Once cooked through, remove eggs and set aside. 
  4. Add 1 tbsp olive oil into the wok and heat again. 
  5. Add mushrooms, spring onion, garlic, carrots and beansprouts into the wok and cook for 4-5 minutes (or until lightly soft, we still want a little crunch!)
  6. Add ginger, kecap manis, soy sauce, oyster sauce, lime juice and coriander into a small mixing bowl and mix. 
  7. Add cooked noodles and the scrambled eggs to the wok and stir through. Pour over soy dressing and cook for 1-2 minute in the wok. 
  8. Sprinkle more spring onion on top and serve! 



  • How many serves is this?

    Jessica Schulz
  • Loved this recipe, but it’s just missing when to add the eggs back in? I’m assuming at the end, which is what I did. It was delicious, glad I found your website!

    Amanda Leimann
  • What do I do with the scrambled egg? I can’t see it mentioned after it has been put aside. I presume put it on top of the dish when serving :) I’ll do that anyway! Am making this delicious looking dish tomorrow!
    I love all your recipes Leah :)

    Franky Ernst
  • Hi Leah
    Love your recipes & your cook book!
    Just a query with this one, when do you add the egg back in?

  • Can I add beef strips?


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