Hokkien noodle stir-fry

29/04/2016 Canteen recipes, Everyday, GREEN, Healthy Eating, Hot meals, Recipes

GREEN (ACT & SA) / Everyday (NSW)

Makes 20 x 16 ounce noodle boxes


  • 2kg Hokkien noodles
  • 60ml canola oil
  • 4 eggs, lightly beaten
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, chopped
  • 1 red capsicum, sliced
  • 1kg chicken breast, cooked and chopped
  • ¼ cabbage, shredded
  • 250 grams mushrooms, sliced
  • ½ head broccoli, cut into florets
  • 2 zucchinis, sliced
  • 1 cup grated carrot
  • ¼ bunch shallots, sliced
  • 100ml salt reduced soy sauce


  1. Soak noodles in boiling water for 5 minutes, then drain.
  2. Place oil in a heated wok. Add the egg and stir until cooked.
  3. Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes
  4. Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.
  5. Slowly add the Hokkien noodles a little at a time so they don’t stick together. Cook for 5 minutes until noodles are hot.
  6. Finish with sliced shallots and soy sauce.


  • Substitute the chicken for a different type of meat or leave it out all together
  • Replace the Hokkien with Singapore or rice noodles


  • Use up any other leftover veggies and add them at the same time as the other vegetables at step 4.

Recipe tested by JG April 2016

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