Malaysia

Hokkien Mee

Name: Hokkien Mee
Total time: 35 min
Yield: 2
Cuisine: Malaysia
Ingredients: 400 g Thick yellow noodles; 150 g each Prawns & pork; 3 tbsp Dark (thick) soy sauce; 1 tbsp each Light soy & oyster sauce; 3 cloves Garlic; 1 handful Pointed cabbage; to garnish Crisp pork crackling

Malaysian noodles fried in dark soy sauce

Hokkien mee traces back to Chinese immigrants from Fujian. In Kuala Lumpur it is a dark version fried in thick soy sauce.

Thick yellow noodles are fried with prawns, pork and cabbage in dark soy sauce until glossy; crisp pork crackling crowns the dish.

Servings2

Time35 min

LevelMedium

Ingredients

Thick yellow noodles400 g
Prawns & pork150 g each
Dark (thick) soy sauce3 tbsp
Light soy & oyster sauce1 tbsp each
Garlic3 cloves
Pointed cabbage1 handful
Crisp pork cracklingto garnish

★ = available authentic in the Asia Boutique

Preparation

Fry garlic and pork in the wok.
Add the prawns and fry briefly.
Fold in the noodles and cabbage.
Season with dark soy, light soy and oyster sauce.
Fry glossy with a little water, garnish with crackling.

Make it original

Thick dark soy sauce and yellow noodles for hokkien mee are in the Asia Boutique.

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