My sister, Mei Leng, cooked my mum’s version of Hokkien Mee for me during one of her earlier visits coz I missed it so very much. The type of fat noodles required aren’t found here, so I used the nearest type I can find. It’s a little thinner and flater. Dunster likes it very much too, so when I make it (which is about once a month), I always make extra helpings. 🙂
My version is made with the flat egg noodles and fine beehoon (rice vermicelli).
Ingredients: (forgot to take measurements – another time, then)
pork, sliced thinly; prawns; fishballs, sliced; garlic, minced; mustard green, cut into 5cm long pcs; dark soysauce; light soysauce; caramel sauce; oyster sauce; water; pepper powder; sunflower oil
fresh egg noodle; beehoon soaked for 15 mins in cold water
Preparation:
- Heat wok with some oil. Put in pork with garlic, stirfry till pork is cooked. Put in prawns and fishballs, stirfry for abt 3 mins. Then put in all the soysauces and sauces, stir for a min, add water. When it starts to bubble, put in mustard green (or any kind of veg you like). Stir for another min, put in noodles and beehoon. Put in a few dashes pepper, let it all bubble away for 5 or so mins.
Eaten on its own or with sambal belacan. Hmm.. 🙂
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