Black Hokkien Mee Recipe Recipe

Name: Black Hokkien Mee Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stir-Fried Thick Fat Noodles; 400 gm fat noodles; 75 gm meat (pork or possibly chicken); 1 pch salt; 1 dsh pepper; 100 gm prawns _ shell but leave tails intact; 100 gm squids--clean and slice; 1 tsp light soy sauce; 1/2 tsp sesame oil; 1/8 tsp pepper; 100 gm pork fat (optional) dice and stir-fry till light brown and crispy. Drain the fat crispies.; 100 gm Chinese cabbage (wong nga pak)-cut into 1cm strips; 1/2 Tbsp. chopped garlic; 2 Tbsp. oil; 1 tsp light soy sauce; 1 Tbsp. oyster sauce; 1 dsh pepper and monosodium glutamate; 1/2 tsp salt, or possibly to taste; 1/2 tsp sugar, or possibly to taste; 1/2 tsp chicken stock granules; 1 Tbsp. thick soy sauce (for added colour); 1 c. stock or possibly water

Servings: persons

Stir-Fried Thick Fat Noodles
400 gm fat noodles
75 gm meat (pork or possibly chicken)
1 pch salt
1 dsh pepper
100 gm prawns _ shell but leave tails intact
100 gm squids--clean and slice
1 tsp light soy sauce
1/2 tsp sesame oil
1/8 tsp pepper
100 gm pork fat (optional) dice and stir-fry till light brown and crispy. Drain the fat crispies.
100 gm Chinese cabbage (wong nga pak)-cut into 1cm strips
1/2 Tbsp. chopped garlic
2 Tbsp. oil
1 tsp light soy sauce
1 Tbsp. oyster sauce
1 dsh pepper and monosodium glutamate
1/2 tsp salt, or possibly to taste
1/2 tsp sugar, or possibly to taste
1/2 tsp chicken stock granules
1 Tbsp. thick soy sauce (for added colour)
1 c. stock or possibly water

1
Method:SCALD noodles in boiling water for 1 minute.
2
Drain and steep in cool water till noodles are soft.
3
Press the strands of noodles with your fingers and if the texture is soft and tender, strain and put aside.
4
Season chicken with ingredients (A) and prawns and squids with ingredients (B).
5
Set aside for 10-15 min.
6
Heat oil in wok and saute/fry garlic till lightly browned and fragrant.
7
Add in meat and stir-fry well.
8
Stir in prawns and squids and toss lightly.
9
Put in noodles and sauce ingredients, and toss well.
10
Add in Chinese cabbage and chicken stock.
11
Stir well, cover wok and simmer over medium-low heat.
12
(Add in more thick soy sauce for colour if preferred.)
13
Remove the wok cover and lower the heat.
14
Simmer noodles for a short while until gravy is thick.
15
Sprinkle a few pcs of pork crisps (optional).
16
Turn up the heat and stir the noodles briskly.
17
Dish out and serve with sambal sauce.

43251

kcal

Calories

558

Fat

7405

Carbs

1977

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Stir-Fried Thick Fat Noodles, 400 gm fat noodles, 75 gm meat (pork or possibly chicken), 1 pch salt, and more.

Yes, Black Hokkien Mee Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Hokkien Mee Recipe

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