Caramel Soy Noodles

ep01-dark_hokkien_noodles-logoAnother lazy weeknight dinner via Poh of Masterchef fame.  This has become a household staple. It’s infinitely adaptable and so quick and easy that it gets a lot of workout round here.

I’ve halved the amount of noodle she called for in the original recipe and I usually switch it out for thick rice noodle – personal preference. The addition of eggplant and szechuan pepper is also mine. The szechuan pepper is of course distinctly NOT malaysian but I like it.  I’ve also doubled the quantity of thick soy. Again personal preference. I found it to be a lovely but mild flavour in the original recipe and I wanted to give it a bit more juice.

Serves 2-3


  • 2-3 Tbs vegetable oil
  • 2-3 cloves garlic, finely chopped
  • 250g pork neck or chicken, finely sliced
  • 100g fish cake sliced into 5mm thick pieces (optional and available from Asian grocers)
  • 10 medium green prawns, shelled, deveined and halved length ways
  • 1/2 medium cabbage, shredded, 1cm width OR equivalent amount of Chinese cabbage, choy sum or bok choy, sliced into 4 cm pieces
  • 1/2  large eggplant, cubed
  • 6 Tbs thick soy (sometimes called caramel soy or soy paste but is NOT kicap manis or dark soy)
  • 2 Tbs oyster sauce
  • 1 Tbs light soy
  • 250g hokkien noodles
  • 2 cups chicken stock or water
  • 1 teaspoon szechuan peppers


  • Heat oil in a medium sized wok and saute garlic until slightly golden.
  • Combine pork, fish cake and prawns in wok and stir fry until cooked through and then add cabbage. Stir fry for a further 2 mins.
  • Add caramel soy, oyster sauce, light soy, noodles and chicken stock or water.
  • Simmer until cabbage and noodles are just tender and stock has reduced a little. Serve immediately.
  • If using other Asian greens (which are a more watery vegetable), add at the end while noodles are simmering, so as not to overcook the vegetables. You want them to retain a nice crunch.

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