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Warm Chinese and Hokkien Noodle Salad

  • 15 minutes
  • 4
Warm Chinese and Hokkien Noodle Salad

Hokkein means fried, and so hokkien noodles (hokkein mee) really refers to stir-fried egg noodles, which hail from Singapore. These chewy thick egg noodles are ideal served reheated and served as an accompaniment to an Asian meal in place of rice. Alternatively, stir fry them with your favourite flavourings like garlic, chilli and ginger for a tasty side dish. Available pre-cooked and vac-packed, they only need reheating, making them a great pantry staple for the busy home.


  • 1 hot precooked chicken
  • 400 grams pre-cooked hokkien noodles
  • 4 spring onions, trimmed
  • 2-3 stalks celery, trimmed
  • 1-2 red peppers, deseeded
  • ½ cup roasted peanuts
  • Sweet soy and chilli dressing
  • 3 tablespoons light soy sauce
  • 3 tablespoons lemon juice
  • 1½ tablespoons sweet chilli sauce
  • 1 tablespoon sesame oil
  • ¼ cup oil


  1. Reheat the hokkien noodles in boiling salted water, drain well and place in a large bowl. Pull the meat fronm the chicken, shred into bite-sized pieces and add to the noodles.
  2. Finely slice the spring onions, celery and red peppers and add to the noodles with the peanuts.
  3. Mix the dressing ingredients together and toss through the warm noodle mixture. Pile into bowls to serve garnished with rocket, coriander or parsley leaves if wished.

Cooks Tips

The noodles break easily so be gentle when removing from the packet. Vac-packed noodles only need reheating in boiling water. If stir-frying, first place in boiling water to unravel then drain well. Dried hokkein noodles must be cooked first and then allowed to dry for 2-3 hours before being used for stir frying.

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