Vegetable StirFry with Hokkien Noodles

Author: Wokka

Category: Noodles

  • Prep time

    Prep time

    15 minutes

  • Cooking time

    Cooking time

    15 minutes

  • Total  time

    Total time

    25 min

  • Serves



  • Difficulty



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  • 440g pkt WOKKA Thin Hokkien Noodles
  • ¼ cup soy sauce
  • 2 tbsp shaoxing wine
  • 2 tsp brown sugar
  • ½ tsp sesame oil
  • 1 tbsp lightly flavoured oil
  • 2 cloves garlic, finely chopped
  • 3cm piece ginger, finely grated
  • 6 spring onions, cut into 4cm lengths
  • 150g mixed mushrooms (swiss brown, shitake..)
  • 6 tofu puffs, cut into thirds
  • ½ red capsicum, thinly sliced
  • 50g snow peas, thinly sliced
  • Spring onions, sesame seeds and coriander, for serving


  1. Step 1 - Soak the noodles in boiling water for 2-3 minutes to soften. Drain and set aside. Combine sauce, wine, sugar and sesame oil, set aside.
  2. Step 2 - Add oil to a wok or large frying pan, add garlic, ginger and spring onions, tossing for 1 minute over a high heat.
  3. Step 3 - Add mushrooms to the pan and cook for a further 2 minutes, whilst tossing often. Add tofu, capsicum, snow peas and combined sauce mixture. Mix well.
  4. Step 4 - Add noodles and toss gently until combined and heated through. Divide between serving bowls and garnish with extra spring onions, sesame seeds and coriander.

It’s so easy to create delicious, wok - inspired Asian meals at home with fresh ingredients and Wokka’s range of authentic Asian noodles. Here is a great vegetarian stir fry for you to master.

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