There is nothing like a big bowl of glossy, saucy Hokkien noodles when you want dinner on the table fast and don’t want to think too hard about it. This one is a proper weeknight hero — a Hokkien noodles recipe with smoky bacon (optional), a rainbow of veggies, and thick, chewy Hokkien noodles, all tossed through a sticky-sweet soy sauce that clings to every strand. I make this one on repeat when the week has gotten away from me, and it always disappears fast at my place, right alongside my Cheap and Easy Fried Rice whenever I need a quick, budget-friendly dinner.
I’ve also filmed the full recipe so you can see exactly how it comes together — the video is below if you’d rather watch than read!
Why You’ll Love This Recipe
- Ready in about 25 minutes — perfect for busy weeknights.
- One pan, minimal washing up.
- Budget-friendly — built around bacon, a handful of veggies, and pantry staples.
- Easy to customise — swap in whatever veggies you have in the crisper, or stir through peanut butter for a nutty, creamy edge.
Ingredients
Servings: 4–6
- 300 g bacon, diced (optional)
- 1 large onion, sliced
- 1 medium capsicum, sliced
- 1 large carrot, julienned or thinly sliced
- 100 g green baby beans, trimmed
- 450 g pack of Hokkien noodles
- 100 g ABC sweet soy sauce (kecap manis)
- 50 g butter
- 8 g garlic, minced (about 2–3 cloves)
- 5 ml oil of choice
- 1 tbsp peanut butter (optional, for a rich, nutty finish)
How to Make Hokkien Noodles
Prep the ingredients. Slice the onion, carrot, capsicum, green baby beans and bacon. (bacon is optional)
Prep the noodles. If your Hokkien noodles are firm from the fridge, using tongs, loosen them in boiling water, then drain and refresh with cold water. Drain and set aside.
Cook the bacon. Heat the oil in a large pan or wok over medium-high heat. Add the bacon and cook until golden and crisp, about 4–5 minutes.
Sauté the aromatics and veg. Add the garlic and onion to the pan and cook for 1–2 minutes until fragrant. Add the capsicum, carrot, and baby beans, and stir-fry for 3–4 minutes until just tender but still with a bit of bite.
Bring in the sauce. Add the butter and ABC sweet soy sauce, tossing everything together until the noodles are glossy and evenly coated.
Add the noodles. Toss the Hokkien noodles into the pan with the bacon and vegetables, and heat through.
Finish and serve. Cook for a final 1–2 minutes so everything is piping hot, then serve immediately.
Enjoy.
Watch How Hokkien Noodles Recipe is Made
Prefer to see it in action? Watch the full Hokkien Noodles recipe video here: Hokkien Noodle Recipe on YouTube
Tips and Variations
- No bacon? Diced ham or sliced Chinese sausage (lap cheong) both work well here. If you love a bacon-forward weeknight dinner as much as I do, my Potato and Bacon Soup is another one worth bookmarking.
- Extra veg: Bean sprouts, sliced mushrooms, or shredded cabbage are great additions if you want to bulk it out.
- Spice it up: A drizzle of chilli oil or a pinch of chilli flakes at the end adds a nice kick.
- Make it vegetarian: Skip the bacon, use a vegetable oil instead of butter for cooking, and add extra veggies or firm tofu for protein.
Storage
Leftovers will keep in an airtight container in the fridge for up to 2 days. Reheat in a hot pan with a small splash of water to loosen the noodles back up or pop in the microwave and heat.
Enjoyed this recipe? Let me know in the comments below, and don’t forget to check out more quick and easy dinner ideas on Creating Dishes, like my Beef Meatballs in a Tomato Sauce or Beef Rissoles!
Hokkien Noodles Recipe: Quick, Saucy Noodles Ready in 25 Minutes!
Description
Smokey bacon (optional), crisp capsicum, carrot and baby beans tossed through chewy Hokkien noodles in a sticky-sweet soy sauce. A one-pan dinner that's ready in just 25 minutes — perfect for busy weeknights when you want something quick, saucy and satisfying.
Ingredients
Instructions
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Prep the ingredients. Slice the onion, carrot, capsicum, green baby beans and bacon. (Bacon is optional)
You can use: Frozen green baby beans. Frozen stir fry vegetables or pre cut vegetables from the supermarket.
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Prep the noodles. If your Hokkien noodles are firm from the fridge, using tongs, loosen them in boiling water, then drain and refresh with cold water. Drain and set aside.
-
Cook the bacon. Heat the oil in a large pan or wok over medium-high heat. Add the bacon and cook until golden and crisp, about 4–5 minutes.
Dont like bacon, you can use chicken, beef, pork, lamb or tofu.
-
Sauté the aromatics and veg. Add the garlic and onion to the pan and cook for 1–2 minutes until fragrant. Add the capsicum, carrot, and baby beans, and stir-fry for 3–4 minutes until just tender but still with a bit of bite.
-
Bring in the sauce. Add the butter and ABC sweet soy sauce, tossing everything together until the noodles are glossy and evenly coated.
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Add the noodles. Toss the Hokkien noodles into the pan with the bacon and vegetables, and heat through.
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Finish and serve. Cook for a final 1–2 minutes so everything is piping hot, then serve immediately.
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If using, add a dollop of peanut butter now for extra richness.
Note
Hokkien Noodle Recipe is a perfect base recipe; you can add or swap ingredients to your preference. If you do comment below with your changes, I would love to hear from you.
