Authentic Hokkien Noodles: Wok-Hei Delight
Whip up flavorful Hokkien Noodles at home! This easy recipe brings the authentic wok-hei taste of Singapore & Malaysia to your kitchen. Ready in minutes!
Ingredients
- 300 g fresh Hokkien noodles or 200g dried thick yellow noodles
- 200 g pork belly sliced thinly
- 200 g shrimp peeled and deveined
- 4 cloves garlic minced
- 2 tbsp lard optional, for authentic flavor
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 500 ml shrimp stock or chicken stock
- 100 g bean sprouts
- 50 g Chinese chives cut into sections
- Vegetable oil for stir-frying
- Lime wedges for serving
- Fried shallots for garnish (optional)
Instructions
Prepare Shrimp Stock (if using homemade):
- If making shrimp stock from scratch, simmer shrimp shells in water with aromatics for about 30 minutes. Strain and set aside.
Prepare Noodles:
- If using dried noodles, cook according to package instructions until al dente. Rinse under cold water and toss with a little oil to prevent sticking. If using fresh noodles, loosen them up.
Stir-fry Aromatics and Pork:
- Heat wok or large skillet over high heat. Add lard (if using) and vegetable oil. Stir-fry garlic until fragrant. Add pork belly and cook until lightly browned and fat is rendered.
Add Shrimp and Noodles:
- Add shrimp and stir-fry until pink. Add Hokkien noodles, shrimp stock, light soy sauce, dark soy sauce, fish sauce, sugar, and white pepper. Stir-fry until noodles are heated through and sauce is absorbed, about 5-7 minutes.
Add Bean Sprouts and Chives:
- Add bean sprouts and Chinese chives. Stir-fry for another 1-2 minutes until vegetables are slightly softened but still crisp.
Serve:
- Serve Hokkien Noodles immediately, garnished with fried shallots (if using) and lime wedges on the side.
Notes
Achieving Wok Hei at Home Getting true wok hei at home can be tricky without a powerful gas stove. To maximize smoky flavor, ensure your wok or skillet is screaming hot before adding ingredients. Work in smaller batches to avoid overcrowding the pan, which lowers the temperature and steams the food instead of stir-frying. If you have a strong exhaust fan, using a bit of oil and letting it almost smoke before adding ingredients can help mimic wok hei.
Noodle Texture Perfection The texture of Hokkien noodles is key. Overcooked noodles become mushy, while undercooked ones are too firm. If using fresh Hokkien noodles, they often just need to be loosened and heated through in the stir-fry. For dried noodles, slightly undercook them according to package directions as they will continue to cook in the wok with the sauce. Rinsing them in cold water after boiling stops the cooking process and prevents stickiness.
Customizing Your Protein While pork belly and shrimp are traditional, feel free to adapt the protein to your preference. Chicken thighs, sliced beef, or even firm tofu for a vegetarian option work wonderfully. If using tofu, press it well to remove excess water and pan-fry it separately until golden brown to add texture.
Making Shrimp Stock from Shells Don't discard shrimp shells! They are gold for making a rich and flavorful stock. Simply sauté the shells with some aromatics like onion and garlic, then simmer in water for about 30 minutes. This homemade stock elevates the entire dish. If short on time, a good quality chicken stock can be substituted, but shrimp stock truly brings out the authentic seafood notes.
Adjusting Sauce Flavors Taste and adjust the sauce to your liking. If you prefer it sweeter, add a touch more sugar. For a saltier profile, increase the soy sauce or fish sauce. Remember that dark soy sauce mainly contributes color and a hint of sweetness, so adjust light soy sauce for saltiness. A dash of white pepper at the end adds a subtle warmth and complexity.