Hawker-style stir-fried noodles

Hawker-style stir-fried noodles

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  • 0:25 Prep
  • 0:10 Cook
  • 6 Servings
  • Capable cooks

Full of flavour, meat and vegetables, this quick and easy stir-fry is perfect for those nights when you don’t want to spend too much time in the kitchen.

Featured in
Asian recipes, Noodle recipes


  • 1 tablespoon chilli paste
  • 1/4 cup (60ml) oyster sauce
  • 1/2 lime, juiced
  • 2 eschalots, halved, thinly sliced
  • 4 spring onions, cut into 3-4cm lengths
  • 2 garlic cloves, thinly sliced
  • 1 bunch choy sum, cut into 4cm lengths
  • 200g fresh thin egg noodles
  • 1/4 cup (60ml) canola oil or sunflower oil
  • 150g firm fried tofu, thinly sliced
  • 200g packet (fried or steamed) fish balls, rinsed, drained
  • 200g boneless Chinese barbecued duck or soy-braised chicken meat
  • 1 1/2 cups (120g) bean sprouts
  • 4 kaffir lime leaves, thinly sliced
  • Fried Asian shallots, to serve


  • Step 1
    Combine paste, oyster sauce, lime juice and 2 tablespoons water in a small bowl. Set aside. Combine eschalots, spring onion, garlic and choy sum in a bowl.
  • Step 2
    Cook noodles according to packet instructions, drain and toss with 1 tablespoon oil.
  • Step 3
    Heat remaining 2 tablespoons oil in a large wok over high heat. Add choy sum mixture and toss well for 1 minute. Add tofu, fish balls and duck or chicken and cook, tossing, for a further minute. Add noodles and sauce mixture and cook for a further 2 minutes or until noodles are heated through. Remove from heat, add sprouts and lime leaves, and toss to combine. Serve in bowls and scatter with fried shallots.

  • Low carb
  • Low kilojoule
  • Low sugar


  • 1409 kj


  • 19g

    Fat Total

  • 3g

    Saturated Fat

  • 5g


  • 20g


  • 57mg


  • 817.99mg


  • 4g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve


Fried tofu, fish balls, kaffir lime leaves and fried shallots are from Asian food shops. Chinese duck and chicken are available from Asian barbecue shops.

  • Author: Kate Tait
  • Image credit: Luke Burgess
  • Publication: Taste.com.au

Source: taste.com.au


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