The Ultimate Guide to Hokkien Noodles

Hokkien noodles are a staple in many Asian cuisines. They suit stir-fries, soups, and noodle bowls alike. At Yunion, we’ve been producing fresh, authentic Hokkien noodles in Western Australia for decades.

This guide covers everything you need to know about them, including their origins, types, preparation tips, and how to use them in everyday cooking.

What Are Hokkien Noodles?

Hokkien noodles are thick, yellow wheat noodles with a distinct chew. They originate from Fujian (Hokkien) province in China and are now a key ingredient in Malaysian, Singaporean, and Australian kitchens.

At Yunion, we make our Hokkien noodles using traditional techniques and quality ingredients. The result is a fresh, bouncy noodle that holds up well during cooking and absorbs flavour without turning soft.

Types of Hokkien Noodles

There are a few variations worth knowing about, each offering slightly different textures and uses.

Traditional Hokkien Noodles

Our flagship product, these thick yellow noodles, work well in soups and stir-fries thanks to their robust texture.

Thin Hokkien Noodles

A lighter option that cooks quickly. Although less common in Australia, they are widely used in Southeast Asia.

Egg Hokkien Noodles

Some Hokkien noodles contain egg for added richness. Our Shanghai Egg Noodles provide this slightly different taste and texture, with a thinner profile.

What Makes Quality Hokkien Noodles?

Good Hokkien noodles should have the following properties:

• A chewy, springy texture that remains intact after cooking

• A mild wheat flavour that pairs well with a range of sauces and broths

• Consistent thickness for even cooking

• The ability to absorb flavour while keeping their structure

• A fresh, natural taste without any artificial aftertaste

We focus on freshness. Our noodles are delivered to retailers and hospitality venues across Perth just days after production.

Popular Dishes Using Hokkien Noodles

Hokkien noodles can be used in many classic dishes. Here are a few favourites:

Hokkien Mee

A well-known Malaysian and Singaporean dish. The noodles are stir-fried with seafood, pork, and vegetables in a rich stock-based sauce.

Laksa

Perfect for spicy coconut broth dishes. Hokkien noodles keep their texture while soaking up bold flavours.

Fish Ball Noodle Soup

Served in a light, savoury broth, these noodles provide body and bite alongside soft fish balls.

Stir-Fried Noodles

Excellent for high-heat cooking. They hold up well with vegetables, meat, and sauces in the wok.

Cooking Tips for Perfect Hokkien Noodles

For Fresh Noodles:

1. Gently separate the noodles before cooking

2. Blanch in boiling water for 10 to 20 seconds before stir-frying

3. Add directly to broth if using in soups

4. Drain well before stir-frying to prevent sticking or a soggy texture

For Dried Noodles:

1. Follow the rehydration instructions on the pack

2. Rinse after cooking if planning to stir-fry

3. Cook until just tender, as they will soften further when combined with sauces

   
   
   
   

Hokkien Noodles Storage Advice

Store our fresh Hokkien noodles in the refrigerator for up to one week. To keep them at their best:

• Leave them in the original packaging until ready to use

• Place any opened portions in an airtight container

• Rinse under cold water if they begin to stick together

Related: How to Store and Cook Fresh Noodles for the Best Results?

Hokkien Noodles FAQs

1. Are Hokkien noodles gluten-free?

No. Hokkien noodles are made from wheat flour and contain gluten.

2. Can I use other noodles instead of Hokkien noodles?

Substitutes such as udon or thick egg noodles are available, but the texture and flavour absorption will differ. Hokkien noodles offer a chew and structure that is difficult to match.

3. Do I need to boil fresh Hokkien noodles before using them?

A short blanch in boiling water helps separate the strands before stir-frying. For soups, you can place them directly into the hot broth.

4. Why are my Hokkien noodles clumping together?

This often happens if they sit too long without being mixed into a sauce or broth. A small drizzle of oil can help keep them separated if you’re preparing them ahead of time.

5. What’s the difference between Hokkien noodles and ramen?

Hokkien noodles are thicker and chewier. Ramen usually contains alkaline water (kansui), which gives it a firmer texture and a brighter yellow colour.

At Yunion, we take pride in supplying fresh, high-quality Hokkien noodles to kitchens across Western Australia. Visit our Osborne Park outlet or ask for Yunion noodles at your local Asian grocer to bring authentic texture and flavour to your next meal.