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Photo of Hokkien mee by WW

Hokkien mee

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


Fresh thin 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.