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Noodles with Chinese greens


  • Place the noodles in a large bowl, pour boiling water over and set aside until separated. Drain well.
  • While the noodles are soaking, whisk 6 tbsp vegetable oil with the Teriyaki sauce, lime juice, garlic, sesame oil, sweet chilli sauce, sugar and fish sauce. Taste for seasoning.
  • Then heat 1 tbsp oil in a wok (or large non-stick pan) and briefly toss the wonga bok, bok choy, snowpeas and beanshoots until slightly wilted. Add the noodles and vegies with the sauce to taste and the coriander. Toss until heated through and well coated.
  • Serve in individual bowls.


  • 1 packet thin hokkien noodles (or any other noodles)
  • vegetable oil
  • 2 tbsp Teriyaki sauce
  • 4 tbsp fresh lime juice
  • 2 garlic cloves, crushed
  • 2 tspn sesame oil
  • 2 tspn sweet chilli sauce
  • a good pinch of brown sugar
  • 1 tbsp Asian fish sauce
  • ¼ wonga bok, shredded
  • inner leaves of 2 baby bok choy
  • 8 snowpeas, topped & tailed & halved
  • a handful of beanshoots
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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