Another version of a favourite of mine, de famous Hokkien Mee .. 🙂 This time, I remembered to note and weigh/measure the ingredients. I used dan-dan noodles as I couldn’t find the kind of thick or fat yellow noodles originally used and also no lard.
- 600g thick yellow noodles (or a good replacement – dandan noodles)
- 1 tbsp chopped garlic
- 200g sliced meat or minced meat
- 100g medium-sized prawns, peeled and deveined
- 100g squid or fishballs, sliced
- a big bunch of mustard green or any kind of chinese greens
- 2 tbsp sweet black sauce
- 2 tbsp light soy sauce
- 1 tsp cornflour
- 1/2 tsp salt
- a few dashes of pepper
- 200ml water
- 2 tbsp cooking oil
- Marinate meat with 1 tbsp light soy sauce, cornflour and pepper for at least 10 mins.
- Heat oil in a wok on medium high heat. Add in meat and garlic, stirfry for 8-10 mins or till meat’s almost cooked.
- Then add prawns and fishball or squid. Also add in rest of light soy sauce, dark sauce, salt and a dash of pepper. Stirfry for abt 5 mins.
- Add in vegetables and noodles, stir to mix together with the rest in wok.
- Then add in water and let it boil, making sure that noodles are submerged in the water. Let it bubble and cook for abt 10 mins, stirring once in awhile so that the noodles don´t stick to the bottom of the wok.
- It´s ready once water has totally evaporated and noodles are softened. Leave it in the wok for a few mins, test taste and turn off heat.
- Serve immediately.
These are the main ingredients I used to make my hokkien mee..
Dan Dan noodles to replace thick yellow noodles and the 2 different types of Malaysian sweet black sauce that my sister bought for me in Newcastle-upon-Tyne.
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