Hokkien Char

5 from 3 votes

Hokkien Char is a stir-fried noodle dish loaded with pork, shrimp, and vegetables in a savory soy-based sauce. This Penang Hokkien Char recipe is quick, homemade, and ready in just 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Noodles

Cuisine: Malaysian Recipes

Keyword: Hokkien Char

Servings: people

Author: Bee Yinn Low

Ingredients

2 tablespoons oil
2 cloves garlic minced
2 oz (60g) pork cut into slices
6 shrimp shelled and deveined
4 fish balls cut into slices
2 oz (60g) choy sum/Chinese mustard green cut into 2-inch lengths
4 oz (125g) bean sprouts
6 oz (175g) yellow noodles rinsed with cold water, drained
6 oz (175g) vermicelli soaked in warm water until soft, drained
2 1/2 tablespoons soy sauce
1 1/2 tablespoons sweet soy sauce kecap manis
3/4 cup water
3 dashes ground white pepper
Fried shallot crisps

Instructions

Heat a wok over high heat and add cooking oil. Once the oil is hot, add the minced garlic and stir-fry until fragrant. Add the pork slices, shrimp, and fish balls, and stir-fry until they are half-cooked. Then, add the choy sum, bean sprouts, noodles, and vermicelli, tossing all the ingredients quickly with a spatula.
Add the soy sauce, sweet soy sauce (kecap manis), water, and white pepper, and keep stirring until the noodles are cooked through, being careful not to overcook them. Dish out and garnish with fried shallot crisps. Serve immediately with a dollop of sambal belacan.

Notes

I usually go for lean pork like loin or shoulder—it’s tender, flavorful, and perfect when sliced thin for this recipe. If you’re after something richer, pork belly adds incredible flavor with its balance of meat and fat.
Whatever cut you pick, just slice it nice and thin so it cooks fast and mixes beautifully with the noodles and sauce.
Here in the U.S., I can’t always find Malaysian thick soy sauce, which has that perfect hint of sweetness. Instead, I use Indonesian kecap manis—it’s a great substitute. If you’re in Malaysia, stick with the local thick soy sauce for the best results. Can’t find kecap manis? No problem! Chinese dark soy sauce works too; just add a pinch of sugar to balance out the flavors.
I never skip the fried shallot crisps—they add the perfect crunch and a savory kick that takes the dish to the next level. When I’m short on time, store-bought ones do the trick, but if I have a moment, I’ll make them myself.
Don’t skip the Sambal Belacan! A dollop on top adds the perfect spicy kick that takes everything to the next level.

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