Hokkien Noodle Stir-fry

Because you, too, deserve to feel the satisfaction of turning simple, humble ingredients into a saucy, savoury, hearty noodle bowl that rivals your favourite Chinese takeaway!

Preparation time Prep: 15 mins
cook 8 mins
Skill level Easy Peasy

You will need:

  • 2 x 220g packs Hokkien Noodles
  • ¼ cup peanut oil
  • 300g firm tofu, cut into 1cm cubes
  • 1 brown onion, peeled and sliced
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon finely grated ginger
  • 1–2 long red chilli, thinly sliced
  • 150g white mushrooms, quartered
  • 1 red capsicum, deseeded and thinly sliced
  • 150g sugar snap or snow peas, trimmed
  • 1 large carrot, peeled, halved and thinly sliced
  • ⅓ cup vegan beef-style stock (e.g. Massel brand)
Stir-fry sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons cornflour
  • ¼ cup vegetarian stir-fry sauce or mushroom oyster sauce
  • 2 tablespoons Chinese cooking wine
  • 2 teaspoons sesame oil
To serve
  • 3 spring onion, to garnish
  • 1 long red chilli, deseeded (optional) and finely sliced
  • Sesame seeds, to garnish
Recipe: Fiona Roberts Food


  • 1Prepare the noodles according to pack instructions, drain and keep warm.
  • 2For the sauce, combine soy and cornflour together in a small bowl stirring to combine. Add remaining ingredients, stirring to combine and set aside until required.
  • 3Heat half the oil in a wok over a medium-high heat, add tofu and fry for 2–3 minutes on each side or until golden. Transfer to a bowl and keep warm.
  • 4Add remaining oil, onion, garlic, ginger, chilli and stir-fry for 1 minute. Add mushrooms, capsicum, sugar snap peas, carrot and stock, cover and cook for 2 minutes or until vegetables are tender.
  • 5Add prepared noodles, reserved sauce and return cooked tofu to the pan, tossing together until well coated and sauce thickens slightly.
  • 6To serve, divide noodles between 4 bowls and garnish with spring onions, chilli and sesame seeds.
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