Re: homemade hoiken noodles

[mianbao]

Chef #191555 wrote:
hi I would like to make fresh hoiken noodles , any one know of the recipe Thank you

This is from Recipe Request. I re-posted it here so it could get the most visibility.

I have quite a lot of "scratch" Chinese and Japanese noodle recipe, but don't know what this type of noodle is like. Can anyone help? Either with a recipe or just a description.

Thanks so much.

[Heather Sullivan]

This is what I found:
http://www.asiafood.org/glossary_1.cfm?alpha=H&wordid=2796&startno=1&endno=25

Hokkien noodles


A round, medium-thick yellow egg noodle. Available fresh in the refrigerator section of Asian grocery stores.

[Chef #191555]

Thank you for the fast reply . Yes that is what i'm looking for . and they are fairly thick .Is it just egg noodles that you rub with a little oil . (as they are oily when you buy them ) They also freeze well . There is also one called singapore style noodle is a lot thinner but again a fresh noodle that you can fry straight away. There is also one called Udon noodles Comes at one time from China * centuri and later developed around the 18 Centuriin Japan this is also very thick and can be fried straight away
These noodles are mainly for stir fry.Makes for a very quick meal So if there are any recipe's out there for these I would sure like to try them Thank you

[mianbao]

From a recipe for similar stir-fried noodles (for noodles for Japanese yaki-soba) that I have, it looks like the fresh noodles are steamed 5 minutes - it says until half cooked - in an oiled Chinese steamer, then rinsed in cold water, drained, and then sprinkled with a small amount of oil.

HTH

[WaterMelon]

i've never heard anyone making hokkien noodles from scratch... it has a distinctive 'ammonia' smell and taste as a ammonium-compound (in chinese, it's called kan sui) is used in the production. Anyway, good luck!

[mianbao]

WaterMelon wrote:
i've never heard anyone making hokkien noodles from scratch... it has a distinctive 'ammonia' smell and taste as a ammonium-compound (in chinese, it's called kan sui) is used in the production. Anyway, good luck!

Hi! That's what I was wondering about. The yaki-soba noodles in Japan are traditionally made with kan sui (Japanese food additive lye/alkaline salts), which is not an easy ingredient to find, and which it would be scary to try to substitute other kinds of lye for.

My cookbook that had the directions for steaming, etc. the noodles, substitutes baking soda for the kan sui, however.

WaterMelon, I don't think I've ever had hokkien noodles - have you had yaki- soba? Do you think that would be a good sub?

[WaterMelon]

I've had yakisoba but Chinese hokkien noodles is a different species altogether. Seriously I prefer yaki soba, as the Chinese yellow noodles has a almost-too strong kan sui smell and taste. Unless you fry it with a strong soy sauce and lots of crispy lard like Malaysian Hokkien Mee.

[Skipper/Sy]

Hi,

I had posted a separate thread about my quest to find Hokkien noodles in New York City... which was impossible to find. But did finally eat a Hokkien Noodle dish in a Singapore restaurant. The noodle was heavily cooked in a dark soy sauce, but it did appear to be a thick yellow noodle. So I can substitute the Chinese Thick Yellow Noodle (which is often already cooked and on the shelf) for easy cooking; stir frying or into a soup.

This thread is interesting to learn about all the variations of Hokkien and other noodles... I had copied various comments on the internet about Hokkien Noodles, FYI (in part):

a) This is the all-time favorite noodle dish in Singapore, so-named because a majority of Singapore's Chinese population can claim Hokkien ancestry. Similarly, Hokkien noodles are robust rather than refined...

b) Vanessa from RecipeZaar-Somehow this dish is called Singapore Noodles everywhere around the world. But back home in Singapore, it is just called Hokkien Noodles. A tasty dry noodle.

c) Stir-fry Vegetarian Hokkien Noodles. Hokkien noodles, the always popular Chinese wheat noodles originally from Fujian province, are extremely versatile. These noodles make a delicious stir-fry and are great partners in soup-based dishes...

d) "Singapore noodles"... Outside Singapore, though, this tasty concoction is well-known and is said to be illustrative of the Lion City's multi-cultural heritage. There are Chinese, Malay and Indian culinary influences all served to you on one plate!

f) From Watermelon on RecipeZaar Message Board talking about Hokkien Noodles
hi skipper, i think what you're describing is Malaysian-style Hokkien Mee, popular in Kuala Lumpur. It's as you decribed, think yellow noodles in black/dark brown sauce with meat and vegetables. In KL, where you can get authentic Fuk Kin Min (Hokkien Mee in Cantonese, a dialect more commonly used in KL), a usual ingredient is deep-fried pork fat in small little cubes. It's the secret ingredient that differentiates a fantastic Fuk Kin Min from a so-so Fuk Kin Min. It's one of my must-haves whenever I go back to KL.

I traveled from Thailand through Malaysia to Singapore and the food was great... combinations of Indian, Malay, Chinese....! I had noodle dishes and soups and I beat I must have had Hokkien noodles... but to many years ago to really remember (1971). However, fortunate to live in Metro New York City and can eat dishes from many cultures... ( I had a bowl of Congee/Jook a short time ago and with the Perserved Egg.. yummy).

Skipper/Sy
NYC

[Chef #191555]

Hi mianbao, Here in Australia you can buy them in the supermarket, but as we go bush in the winter to a warmer place, i would like to be able to make my own . The one's we buy here don't have a strong smell, so i dont think there the same thing but i have a feeling that they might be made with a cooked mixture, like when you make a morney only thicker and then rolled out and cut because i can put the one's here staight in the fry pan and just heat them up Think that may work???? I'm no great cook LOL

[mianbao]

Hmmm, I'm not real sure. By mornay, do you mean white sauce? Or am I way off base?

Um, I think that if you would be happy with some kind of noodle you could pan fry, and you already know how to make egg noodles, then I think sort of partly cooking fresh egg noodles, cooling and rinsing in cold water, then draining well and tossing with oil might work.

But, I'm sorry, I'm no expert in this field, either. Wish I could be of more help.

[Chef #191555]

Hi. well not quit ,it would have to be like when you make cream puffs
first melt butter or you could use oil for this , then add the flour , then you would add a little more water to get the thicknes that you want adding the eggs , mind you i think you would have to beat them first, and take it of the heating element . This way you mixture would be cooked i think, weather you will be able to roll it out i don't know . This is a bit silly but the more i'm talking to you about it the more i think i'm going in the right direction . Better try it and let you know Thanks a lot anyway

[mianbao]

Thank you for telling me about these noodles. It's very interesting. I hope your experiments work out. Would love to hear about them.

[Chef #191555]

Ok wil do Might take a week or two but will let you know kind regards willie