Once in a while, I’d crave for a bowl of this scrumptious traditional street hawker fare – the Hokkien style fried egg noodles in dark gravy. Originating from Malaysia in the 1920s, this evergreen noodles dish has made its way into streets and restaurants in every corner of Malaysia and Singapore. Not to be confused with the light-colored Hokkien Prawn Noodles, which I would gladly share in my future recipe posts, the slurpy dark gravy is what gives this signature dish its look and taste,

A delicious bowl of these “black” fried bowl calls for a good chicken and/or fish stock as a base. It is black because of the generous use of dark soy sauce as one of the condiments. For health reasons, I omitted pork lard and used vegetable cooking oil instead. Ingredients wise, it is the usual suspects – sliced chicken or pork or fish, fish cakes, shrimps, squid, greens and mushrooms. Noodles wise, I go for the freshly made egg noodles which are usually thicker and springy; these noodles have the width of Italian spaghetti. You should be able to get the ingredients for my recipe of Crab Rice Congee from most supermarkets or Asian grocers. Alternatively, head down to my favorite Asian Market is HMART where I typically find the freshest ingredients at great prices!


Hokkien Style Fried Egg Noodles in Dark Gravy

Hokkien Style Fried Egg Noodles in Dark Gravy

Serves 4


  • 420g fresh egg noodles
  • 150g medium shrimps, with shells and veins removed
  • 100g squid, cut into rings
  • 150g of chicken fillet or lean pork slices, marinated in 1 tsp each of light soy sauce, sesame oil, Shaoxing (Chinese) cooking wine, corn flour and pepper
  • (optional) 50g fish cake slices
  • 150g Chye Sum (Chinese greens), chopped into 2-inches lengths
  • 4 pieces dried Shitake mushroom, soaked in water to soften and sliced into strips
  • 1 tbs finely chopped garlic
  • 2 cups of chicken or pork stock
  • 1 cup of water
  • 2 tbs vegetable cooking oil
  • Salt and pepper to taste



  1. Heat up a wok with cooking oil, and fry chopped garlic till fragrant.
  2. Add Shitake mushroom and fish cakes, and stir fry for 1 minute.
  3. Add noodles, stir fry till the noodles are loosen or separated from sticking together; but careful not to break the noodle strands.
  4. Pour in chicken or pork stock into the wok, and bring everything to boil.
  5. Add in chicken, shrimps, and squids and simmer for a few minutes until these are cooked.
  6. Add in the chopped Chye Sum (greens) and mix well.
  7. If the sauce has thicken and appears to be drying up, add more water.
  8. Once boil, season salt and pepper to taste and serve immediately.