Hokkien Noodles with Char Siu Pork

Hokkien Noodles with Char Siu Pork

Last week I did mention that I want to use Char Siu in a lot of recipes, now this is one of them, Hokkien Noodles with Char Siu Pork.  Like what I said I want to make my own char siu so I can control the meats tenderness because the ones available in Chinese Takeaway Shops tend to be harder and dry maybe because it was left hanging on their display window for some time.

Now for this recipe we will use Char Siu as our main ingredient in a noodle dish mixed with some strong flavoured mushroom like dried shiitake and some vegetables like choy sum.  The noodles that we will be using today are Hokkien Noodles which is a type of yellow round egg noodles that are usually of medium thickness.  This type of noodles is really popular in South East Asian cuisines and in China, it is also the favourite option for stir fried and soup dishes as it is versatile and easily handled unlike rice noodles which you need a really hot wok and a good skill in handling the noodles.  Now there are two famous Hokkien Noodle dishes which is Hokkien hae mee, a Fujian Style Prawn Noodle dish popular in Singapore and Malaysia, and another one is Hokkien Char Mee which is very distinctive because of the use of dark soy sauce, this recipe is nothing like the two mentioned dishes but a different type of dish which will still have that authentic Asian flavours.


600g fresh Hokkien Noodles
400g char siu pork, thinly sliced
4 pcs dried shiitake mushrooms, soaked in 1 cup water
2 tbsp oyster sauce
3 tbsp light soy sauce
2 tsp honey
3 garlic cloves, minced
2 tsp ginger paste
1 red capsicum
1 bunch choy sum


  1. In a pot, prepare boiling water and quickly blanch choy sum.
  2. Remove soaked mushrooms from water, press to remove excess water then slice thinly.
  3. Now prepare a really hot wok, and then add oil.
  4. Sauté garlic and ginger then add the sliced mushrooms.  Stir fry for 1 minute.
  5. Add the noodles, oyster sauce, light soy sauce, honey and water from soaked mushrooms.  Stir fry for 4-6 minutes or until noodles are cooked.
  6. Add the char siu, capsicum and choy sum and stir fry for 2 more minutes.

9 Responses

  1. Judy says:

    Great pic, sounds wonderful. The noodles would be my favorite I think. 6:00 in the am, and I’m hungry already 🙂

  2. This looks and sounds so tasty. I was already thinking about making your char siu. Now I know that I have to!

  3. Your food always makes me so hungry. This particular dish looks fantastic.

  4. Babygirl says:

    Oh my, this definitely caught my attention. I LOVE, LOVE, LOVE stir-fry and always look for new recipes on it. This really looks delish! Okay time to stop starring at the picture lol.

  5. Christin@purplebirdblog says:

    Those noodles look so chewy and delicious!

  6. I have been making stew with rice wine only, maybe its time I should also try with white wine like in your recipe.

  7. Yin says:

    Your Hokkien noodles really looks delicious, you made me homesick again 😛

    Well, you are right about the types of Hokkien noodles you can get in Malaysia.
    If you are in KL or Selangor when you mention Hokkien noodles (Hokkien mee) they will give you stir fried noodles in dark soya sauces and the yellow noodles are bit fatter.

    But if you are in Penang and you order for Hokkien Mee you get the soup type. To get the one you showcased, we Penangnites call it Hokkien Char, but with a little bit more gravy 😛

  8. omnomally says:

    I love this recipe, char siu pork with simple ingredients and a distinct flavour combination. Yum!

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