Stir-Fried Hokkien Mee (福建面)

Yummy Bakes | 12:34 PM |
Was wondering what to have for dinner?  Just then I chanced upon this at let's get wokking.  From the photos, the Hokkien mee looks like those served at local zichar's stall which I havent had it for a long time and kind of miss it. 

Unfortunately, mine was a little too dry but overall am quite pleased with the taste.




Recipe adapted from Let's Get Wokking
 
Ingredients:
200g Flat Yellow Noodles
100g Lean Pork, sliced  (I replaced it with squid)
6 medium Prawns, shelled and deviened
200g Choy Sum
1 tablespoon Minced Garlic
2 tablespoon Cooking Oil
1 teaspoon Corn Flour
a pinch of Salt

Seasonings:
300ml Water or Chicken Broth
1/2 tablespoon Oyster Sauce
1 1/2 teaspoon Dark Soy Sauce
1/2 tablespoon Light Soy Sauce
Corn flour Mixture

Method:
  1. Marinate pork slices with a pinch of salt and corn flour.  Set aside.
  2. Blanched noodles, drain and set aside.
  3. Stir-fry 1/4 tablespoon garlic in a tablespoon oil till fragrant.
  4. Add in the pork slices  squids and prawns.
  5. Stir fry till just cooked.  Dish out and set aside.
  6. In the same wok, add in the remaining oil and garlic.  Stir-fry till fragrant.
  7. Add in the blanched noodles. Toss to coat well with garlic and oil.
  8. Add in water and bring to a boil.
  9. Add in the seasonings, except for salt and corn flour mixture.
  10. Cook till noodle is well cooked but not marshy. Add in the choy sum, the pre-cooked pork slices and prawns.
  11. Mix well with noodles and sauce.
  12. Gradually, stir in the corn flour mixture to thicken the sauce.
  13. Serve immediately.
Note:
  • Adjust the 'darkness' of the sauce by adjusting the amount of Dark Soy Sauce. Usually a premium Dark Soy Sauce is thicker and darker.
  • The amount of Oyster Sauce and Light Soy Sauce used to season the noodles also depends on if you are using water or chicken broth. Please adjust according to your taste.
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15 comments:

  1. this is my husband favourite! very often asked me to cook this.

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  2. This is also my hubby's favourite. He prefers the noodles to be coated with some thick gravy and served with sambal belacan. Myself, I loved all yellow noodles either cooked in soup or fried.

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    Replies
    1. I think I would prefer more gravy too.

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  3. Wow, looks delicious! One of my family's favourite!

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  4. You make me feel like having this for dinner! Looks delicious.

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  5. Oh my goodness! i haven't had hokkien mee in forever! I miss it so much!! This looks so mouth watering!

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  6. i know i'm late..do you mind to cook this again? i'm coming over!!

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  7. No problem - will be waiting for you. :)

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  8. My children will love this but how about dishing it up for supper now!!

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  9. this looks delicious! with some cut red chili, i could definitely finish a big plate of this!

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  10. your hokkien mee looks good. I haven't cooked it in a long time, but I don't use cornstarch though. Usually if I let the noodles simmer in the broth, it starts to thicken up naturally :)

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