6 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

This version of fried Hokkien Mee comes with delicious ginger beef and crunchy snake beans – so yummy! Add lots of chilli if you like to spice up the dish.


  • ¼ cup peanut oil
  • 750 g rump steak, trimmed, thinly sliced
  • 450 g packet fresh thin Hokkien noodles
  • 1 onion, thinly sliced
  • 1 tbsp finely grated ginger
  • 1 bunch snake beans, trimmed, cut into 4 cm lengths
  • ½ cup unsalted peanuts, roughly chopped
  • 2 cups beansprouts
  • ¼ cup salt-reduced soy sauce
  • ¼ cup oyster sauce
  • 1 tbsp chilli sauce
  • Coriander leaves, to serve

In a wok or a large frying pan, heat 1 tbsp oil on high. Stir-fry beef in 2 batches, 2 mins each, until browned.


Place noodles in a bowl of hot water. Separate with a fork. Drain.


In same wok, heat remaining oil on high. Stir-fry onion and ginger 2 to 3 mins, until tender. Add beans and peanuts. Stir-fry 2 mins.


Return beef to wok with noodles, sprouts and sauces. Stir-fry and toss for 2 mins to heat through. Serve topped with coriander leaves.

Text & Photo: John Paul Urizar/BauerSyndication.com.au

Download or print the recipe