Recipe Description
Hokkien Mee is commonly found at Chinese hawker stalls and restaurants and usually served with sliced pork, prawns, and cabbage.
Deep-fried pork lard is an integral ingredient to bring out the signature aroma of Hokkien mee, though nowadays it’s not unusual to find Hokkien mee that’s pork-free. We curated this pork-free version for everyone to enjoy this delicacy together with the rest of the community.
This dish is best prepared with Angel Light Soy Sauce (Selected), Angel Thick Caramel and Angel Oyster Sauce.
Recipe Ingredient
- 200g fresh thick yellow noodles, soaked 30 mins
- 5 (nice) prawns, shelled & deveined
- 100g chicken breast meat, sliced
- 1/2 fish cake, slice
- 1 tsp garlic, minced
- 40g choy sum, cut & separate leaves & stems
- cooking oil
- 200-300ml water (sufficient to cover the noodles to braise)
- Seasoning (A)
- 1/8 tsp pepper
- 1 tsp Angel Light Soy Sauce (Selected)
- ½ tsp sesame oil
- Sauce Mixture (B)
- 3 tbsp Angel Thick Caramel
- 3 tbsp Angel Light Soy Sauce (Selected)
- 1 tbsp Angel Oyster Sauce
- 1 tsp Woh Hup Ikan Bilis Concentrated Stock (to replace to umami flavour from Pork Lard Oil)
- Garnish
- Fried Chicken Skin
Instructions
- Pre-soaked the noodles with hot water for approx. 30 minutes and drain.
- Marinate prawns and chicken with seasoning (A). Mix all the sauces in Sauce Mixture (B) in a bowl & set aside.
- Heat oil in a wok and add minced garlic in. Stir fry until lightly golden and fragrant.
- Add in marinated chicken & continue stir fry for a bit. Then toss in the marinated prawns and fish cakes.
- Then add in the noodles & give it a quick stir. Pour Sauce Mixture (B) & choy sum stem then continue stir-fry until well mixed.
- Then pour in the water until almost fully covering the noodles & bring to a boil. Then simmer with the lid on for 5-10 minutes or until the sauce starts to thicken & reduce.
- Lift the lid and add Choy Sum leaves then continue stirring to combine. When the sauce is reduced, dish out and serve immediately.
- *May add some pre-fried crispy chicken skins to replace the crunchy pork lard as the topping.
