In 2022, classic Sydney pub The Woollahra Hotel underwent a makeover. It returned to its 1930s roots with the restoration of its atmospheric art deco public bar, and its first-level dining area and courtyard also got a sprucing up. Food-wise, the boozer’s newly appointed head chef Jordan Muhamad leaned into his extensive experience cooking Asian food at restaurants like Chin Chin and Spice Temple in Melbourne, and Ginger Meg’s in Newcastle, rebooting the menu with a series of pan-Asian dishes and pub classics with Asian twists.
This Hokkien noodle dish is emblematic of Muhamad’s cooking at the pub: comforting and uncomplicated while delivering on taste. And it’s an ideal dish to recreate at home – as versatile as it is easy, you can add any protein you like, such as chicken, beef, prawns or tofu.
“My Hokkien noodle stir-fry is a fantastic family-friendly meal that everyone will enjoy,” Muhamad tells Broadsheet. “Full of flavour and packed with vegetables and the best ever stir-fry sauce, this meal is a winner. What sets this stir-fry dish apart is its versatility. Tailor it to your taste by adding your preferred vegetables or protein. It’s the perfect solution for using up fridge leftovers at the end of the week.”
The Woollahra Hotel’s vegetarian hokkien noodle stir-fry
Serves 4
Prep time: 20 minutes
Cooking time: 10 minutes
Ingredients
70g vegetable oil
5g chopped garlic
1kg Hokkien noodles
1 long red chilli, cut into 6 pieces
40g coriander
60g carrots, julienned
80g bean sprouts
1 head bok choy, cut into quarters
Sauce
250g palm sugar
1.5L water
335g soy paste (Kimlan brand)
250ml Shinho soy sauce
Garnish
60ml sesame oil
Coriander sprigs, for serving
40g fried shallots
1 lime wedge, cut into 4 wedges
Method
For the noodle sauce, put the water and palm sugar in a saucepan on medium heat. When the sugar has dissolved, take it off the heat and leave to cool down. Add the rest of the ingredients and mix well.
(Note: you can double ingredients for the sauce, and use any leftovers for your next noodle party; it will keep for up to 1 week in the fridge.)
For the noodles, have your wok ready over high heat. If you don’t have a wok, you can use a deep, medium-sized fry pan.
Add the vegetable oil to the wok. When the oil starts to smoke, add the garlic and cook for 1 minute, then add the noodles. Cook for a further 1 minute, giving the noodles a few tosses. Add the rest of the ingredients, and cook until they are halfway cooked. Add 240ml of the noodle sauce (just under a cup) and toss it through so it is mixed well.
To finish, add mix through the sesame oil, then serve onto 4 dinner plates. Garnish each plate with the coriander, fried shallots and lime.
Need more noodle inspiration? See Broadsheet's best noodle recipes.
