Fry these wholesome noodles for your weekday dinner.
Serves 4
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A sticky, sweet and savoury bowl of hokkien noodles tossed in a tangy and appetising mixture of lime juice, tomato and chilli sauce will produce this authentic stir-fried dish commonly served at hawker centres. To ensure it’s hearty and satisfying, our vegetarian take on the recipe includes fried tofu, bean sprouts, choy sum and even potatoes.


  • 500 g hokkien noodles
  • ½ cup (125 ml) tomato sauce
  • ¼ cup (60 ml) chilli sauce
  • ⅓ cup (80 ml) rice bran oil
  • 2 medium onions, thinly sliced
  • 2 medium potatoes, peeled, cut into 2 cm cubes, cooked
  • 2 tomatoes, cut into wedges
  • 200 g choy sum, cut into 5 cm lengths
  • 200 g fried firm tofu, cut into thin slices
  • 3 eggs, lightly beaten
  • 2½ cup (200 g) bean sprouts, trimmed
  • 2 cos lettuce leaves, finely sliced
  • Lime wedges, to serve
  • Fried shallots, to serve

Prepare noodles according to packet directions. Place in a bowl of cold water and set aside. Combine tomato sauce, chilli sauce and 1 tbsp water in a bowl.


Heat half of oil in a wok on medium. Stir-fry onion for 1 min. Add potato and tomato and cook for another min. Lift noodles directly out of water and into wok. Stir-fry for 2 mins. Add choy sum and tofu and stir-fry for 1 min. Add tomato sauce mixture and stir for 2 mins.


Make a well in centre of noodles. Add remaining oil and egg. Mix egg very gently; once egg has just set, turn noodles back into centre and gently lift from base to stir egg through.


Season to taste. Toss through bean sprouts and lettuce. Remove from heat. Serve topped with lime wedges and fried shallots, if desired.

TIP Look in the refrigerator section of the supermarket for pre-fried or marinated varieties of firm tofu.


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