Name: Nonya Hokkien Stir-Fried Noodles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Malaysian
Ingredients: 1 pound fresh lo mein noodles; 2 large eggs; Fine salt, to taste; ½ teaspoon canola oil (for egg); ¼ cup canola oil (for stir-frying); 3 large shallots, sliced thinly; 1 tablespoon fermented soybean paste (taucheo) or Korean doenjang; 3 garlic cloves, minced; 4 ounces pork belly, cut into thin 2-inch slices; 4 ounces shelled and deveined medium shrimp; 1 cup low-sodium chicken broth, plus up to 1 cup more if desired; 4 ounces mustard greens or bok choy, cut into 2-inch pieces; 1½ cups bean sprouts; ¾ teaspoon ground white pepper, plus more to taste; 1 teaspoon fine salt, plus more to taste; 2 Holland or other fresh red chiles, seeded and thinly sliced (for garnish); Cilantro sprigs (for garnish); Sambal belacan (optional, for serving)

Jump to Recipe

Introduction

Nonya Hokkien Stir-Fried Noodles is a flavorful, hearty dish that brings together tender pork belly, succulent shrimp, and fresh vegetables tossed with fragrant noodles. This classic Southeast Asian favorite offers a perfect balance of savory, spicy, and aromatic elements that’s sure to satisfy your cravings.

A large white bowl filled with a colorful noodle dish is placed on a white marbled surface. The bottom layer consists of thick yellow noodles intertwined with lighter spiral-shaped strips. Scattered on top are several pink shrimp with a slight sheen, mixed with dark green leafy vegetables. The dish is garnished with thin red chili slices, fresh green cilantro leaves, and a generous layer of crispy brown fried shallots spread evenly across the top. To the right of the bowl are three dark brown chopsticks resting on the surface, and above the bowl is a small white bowl containing a thick brown sauce with visible bits. Two glasses with golden liquid sit to the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh lo mein noodles
2 large eggs
Fine salt
½ teaspoon plus ¼ cup canola oil
3 large shallots, sliced thinly
1 tablespoon fermented soybean paste (taucheo) or Korean doenjang
3 garlic cloves, minced
4 ounces pork belly, cut into very thin 2-inch-long slices
4 ounces shelled and deveined medium shrimp
1 cup low-sodium chicken broth, plus more if desired
4 ounces mustard greens or bok choy, cut into 2-inch pieces
1 ½ cups bean sprouts
¾ teaspoon ground white pepper, plus more to taste
2 Holland or other fresh red chiles, seeded and thinly sliced, for garnish
Cilantro sprigs, for garnish
Sambal belacan, for serving (optional)

Instructions

Step 1: Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, about 1½ minutes. Drain well, rinse under cold water, and drain again.
Step 2: Whisk the eggs with a pinch of salt in a bowl. Brush ½ teaspoon of oil on a nonstick frying pan over medium-low heat. When hot, pour in the eggs, tilting the pan to create a thin, even layer. Cook until firmly set, 4 to 5 minutes. Slide the omelette onto a cutting board, let cool slightly, then gently roll and slice into thin strips. Cut longer strips in half.
Step 3: Heat a large wok or skillet over medium-high heat and add the remaining ¼ cup of oil. Add half the sliced shallots and stir continuously until crispy and golden brown, about 5 minutes. Remove with a slotted spoon onto paper towels to drain and set aside for garnish.
Step 4: Lower the heat to medium. Add the fermented soybean paste, minced garlic, and remaining shallots to the wok. Stir until fragrant, about 40 seconds. Add pork belly, shrimp, and 1 cup chicken broth. Increase heat to high and bring to a boil.
Step 5: Add mustard greens, noodles, and bean sprouts. Toss well and cook until pork and shrimp are cooked through, approximately 3 minutes. Most broth should be absorbed; add up to 1 cup more broth if you prefer a soupier texture. Season with 1 teaspoon salt and white pepper to taste. Adjust seasoning if needed. Transfer to a serving platter.
Step 6: Garnish with egg strips, fried shallots, sliced chiles, and cilantro. Serve with sambal belacan on the side if desired.

Tips & Variations

Use fresh lo mein noodles for the best texture. If unavailable, substitute with fresh yellow egg noodles.
For a vegetarian version, omit pork and shrimp, and increase the amount of vegetables and tofu.
If you like extra heat, add more fresh chiles or a spoonful of sambal belacan directly into the stir-fry.
Make sure to stir frequently when frying shallots to avoid burning and ensure even crispiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water to loosen the noodles if needed. Avoid microwaving as it can make the noodles mushy.

How to Serve

A white oval plate filled with thick, brown noodles coated in a shiny sauce as the main layer, mixed with bright green leafy vegetables and several pieces of reddish-orange cooked shrimp placed on top and throughout the dish. There are also thin slices of light brown mushrooms scattered among the noodles, adding more texture. The sauce pools slightly at the bottom, giving a glossy and rich look to the whole dish. The white marbled surface underneath adds a clean, simple background to highlight the colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh lo mein?

Dried noodles can be used but cook them according to package instructions until just tender, then rinse under cold water to prevent sticking before stir-frying.

What can I substitute for fermented soybean paste?

If fermented soybean paste is unavailable, miso paste or a small amount of soy sauce with a dash of fermented black bean sauce can provide a similar depth of flavor.