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Photo of Hokkien mee by WW

Hokkien mee

Total Time
35 min
15 min
15 min
Fresh ginger and colourful mixed vegetables prove irresistible in this popular stir fry noodle dish


Fresh hokkien noodles

300 g

Peanut oil

2 tsp

Brown onion

1 small, thinly sliced


2 clove(s), crushed

Fresh ginger

1 tsp, grated

Lean pork mince

400 g

Snow peas

135 g, (buy 150g), halved diagonally

Red capsicum

1 medium, thinly sliced

Bok choy

200 g, quartered

Baby corn

115 g, halved lengthways

Char siu sauce

2 tbs

Soy sauce

1 tbs


  1. Place noodles in a medium heatproof bowl and pour over enough boiling water to cover. Stand for 5 minutes or until noodles are soft. Rinse under cold running water and drain well.
  2. Heat a wok over high heat, then add peanut oil and heat for another 30 seconds. Add onion, garlic and ginger and stir-fry for 2–3 minutes or until onion has softened. Add mince and stir-fry, breaking up lumps, for 3–4 minutes or until browned. Add snow peas, capsicum, baby bok choy and baby corn and stir-fry for 2–3 minutes or until vegetables are just tender. Add noodles, sauces and 2 tablespoons water and stir-fry for 2–3 minutes or until just heated through. Serve.


TIP: Char siu is a sweet Chinese barbecue sauce available from Asian grocery stores and large supermarkets. To save time, wash and chop all the vegetables first so you can stir-fry just before serving.