Nonya Hokkien Stir-Fried Noodles Recipe (2024)

For those who don't need every conceivable kind of soybean paste in the fridge, can miso substitute for the taucheo?

The best substitute for taucheo is the darkest miso paste you can find. The deep red one, or a dark brown one.

Nice recipe. I got hooked on a version (at a Singapore street-food center, made in 4 mins in front of you in a wok: back then, 1 Sin.$ got you a full meal) that included 2 kinds of noodles (lo mein/egg noodles + "kway teow" ribbon-like rice noodles)- scallions, tofu, fish balls (=surimi), cuttlefish, co*ckles, de-shelled clams, chicken chunks, ham, shredded carrot (plus the stuff mentioned here).I make this often, but improvise, so it never comes out the same twice.

My wife doesn't eat pork so is there anything I can substitute for the pork belly?

Pretty much any protein will work, including tofu.

@Prakash, I would love to be invited over for dinner someday. Your comments on this site tell me I won’t be disappointed :)

"Holland Chillies: are a mild cultivar of Cayenne (bred from an Indonesian variety when the Dutch ruled Indonesia), harvested when ripe (red) rather than when unripe. Pretty much any mild chili would substitute (though fresh red chilies are rather hard to obtain outside California, the Southwest, and South). At a pinch, substitute Kashmiri chili powder or a medium-hot paprika.

Looking for substitute for doenjang, look for the Chinese version doubanjiang or the Japanese version. Or, not being truly authentic, but wanting to add some heat, add a spoonful of gochujang or to taste, and include or not the fresh chiles. The funky taste of belacan might be an acquired taste for some palates, so add or not.This recipe lends itself to interpretation and flexibility, so if you don't have all the ingredients, work with what you have.

Tau cheo and miso have quite different taste profiles even if you use the darker miso. If you’re keen to explore more Peranakan recipes, Tau cheo paste is a staple, and it can also be used in stir fry dishes or the Peranakan cabbage stew called chap chye and pork stew called babi pongteh. If you can find it, it’s a great condiment.

You could use miso instead. Doenjang has the tangy funk of fermentation that miso doesn't have, so you'll miss that element.

Sub sliced chicken breast/thigh for the pork belly.

Peranakan (Nonya) culture is usually described as a hybrid of Chinese, Malay and Western cultures. Known for creative cuisine. Hokkien noodles are a specific type of noodle.

I made this recipe for lunar new year and it was an absolute hit. It has all the elements of a comforting, wholesome chicken soup with the added kick of beautiful blends of curry spices. Some notes:-Mine turned yellow and not the red pictured for some reason and I can’t figure out why. I followed the recipe to a T. -some Malabari Paratha from TJ’s makes a quick sub for roti prata. -remove the pandan leaves before serving. They’re impossible to get out when the schmaltz hardens

The best substitute for taucheo is the darkest miso paste you can find. The deep red one, or a dark brown one.

Make sure to request that your butcher cuts the pork belly thinly for you. This is hard to do at home with a chef’s knife. Learned through recent experience ;-)

Danger Will Robinson, delicious but an all too easily become all too salty, perhaps especially if you sub bacon for pork belly, and depending, I suppose, upon the fermented bean paste.

I don’t eat meat so used medium firm tofu. Was out of shallots so used one onion. Left out chilli as did not have any one hand . Everyone including the toddler loved it. Will definitely make again.

Excellent dish! I used Thai red bird chilies, scrambled the eggs but skipped the "stripes".Also, the Korean doenjang paste added great unami. Used spicy cacciatore sausage, thinly sliced, instead of pork belly (working with what I had).

Just not enough flavor to be worthwhile.

These were sensational! The sambal is a must, in my book, and gives the recipe that added layer of funk and spice that you'd expect from a hawker stand in Singapore. Be forewarned, though, that the belacan sambl is neither for the faint of heart nor the modest of exhaust hood.

This was disappointing. Despite attempts to add interest and flavor (browning the pork, adding chili flakes and chili crisp), this dish totally lacked flavor, quite surprising given the number of ingredients.

Not a fan of pork belly. what could be a substitute or can I just skip it?

What do I substitute for pork and shrimp to make it vegetarian.I will substitute chicken broth with vegetable broth.

I want to make this vegetarian.What can I substitute shrimp with?

The best substitute for taucheo is the darkest miso paste you can find. The deep red one, or a dark brown one.

Excellent and interesting recipe. Have made it several times, always a hit

Looking for substitute for doenjang, look for the Chinese version doubanjiang or the Japanese version. Or, not being truly authentic, but wanting to add some heat, add a spoonful of gochujang or to taste, and include or not the fresh chiles. The funky taste of belacan might be an acquired taste for some palates, so add or not.This recipe lends itself to interpretation and flexibility, so if you don't have all the ingredients, work with what you have.

Tau cheo and miso have quite different taste profiles even if you use the darker miso. If you’re keen to explore more Peranakan recipes, Tau cheo paste is a staple, and it can also be used in stir fry dishes or the Peranakan cabbage stew called chap chye and pork stew called babi pongteh. If you can find it, it’s a great condiment.

Make sure to request that your butcher cuts the pork belly thinly for you. This is hard to do at home with a chef’s knife. Learned through recent experience ;-)

Pretty good, yes. I subbed shiitake mushrooms for pork belly, miso for the taucheo, and didn't bother with the shallots; otherwise stayed very close to the recipe. Maybe those three missing items would bump it into the stratosphere. Don't know.