Noodle Recipes > Stir-Fry Recipes

Sweet and Sour Fish with Hokkien Noodles

Sweet and Sour Fish with Hokkien Noodles

Preparation time: 20 minutes
Cooking time:: 20 minutes
Serves: 4


  • 2 teaspoons ginger, grated
  • 1 clove crushed garlic
  • 1 onion, cut into thin wedges
  • 425 g (15 oz) Hokkien egg noodles
  • red capsicum
  • 1 tablespoon of peanut oil
  • 1 thinly sliced carrot

For the sauce

  • 1 tablespoon dry sherry
  • 3 tablespoons tomato sauce
  • cup pineapple juice
  • 1 tablespoon cornflour
  • 2 tablespoons vegetables stock
  • cup rice vinegar


  1. In a boiling water, soak the noodles for 1 minute. Drain well.
  2. For the sauce, combine the cornflour and vinegar.
  3. Add the remaining ingredients and 3/4 cup of water.
  4. Over medium heat, heat a wok and add the oil. Swirl to coat the side.
  5. Cook the ginger and garlic for 30 seconds.
  6. Add the carrot, onion, celery and green capsicum. Stir-fry for 3 - 4 minutes.
  7. Add the sauce to the wok, bring the heat to high and stir - fry for 1 - 2 minutes.
  8. Remove from heat and keep warm.
  9. Mix the flours, white pepper and sugar in a bowl.
  10. Dip each piece of fish in the egg, then coat in the flour mix, shake off any excess.
  11. Fill a saucepan with ⅓ full of oil and heat 180 C (350 F).
  12. Deep-fry the fish for 3 minutes or until golden brown.
  13. Drain on paper towels and keep warm.
  14. Bring the wok with the sauce to medium heat, add the noodles and toss for 3 - 4 minute.
  15. Toss the fish gently and top with the spring onion.
  16. Serve immediately.

From: www.noodles.net.au

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