Hokkien Mee

Terese's Note:

This is one of my favourite Malaysian recipes. This dish is best made just before serving.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 600 g hokkien noodles
• 2 eggs , beaten
• 1 tablespoon water
• 60 ml vegetable oil
• 2 tablespoons grated fresh ginger
• 4 cloves garlic , crushed
• 4 small fresh red chilies , seeded,sliced
• 2 teaspoons sugar
• 200 g red capsicums , seeded,sliced
• 150 g green capsicum , seeded,sliced
• 4 green onions , sliced
• 100 g shredded Chinese cabbage
• 400 g Chinese barbecue pork , sliced
• 80 ml ketjap manis
• 60 ml oyster sauce

Directions:

1. Rinse noodles under hot water; drain.
2. Transfer to a large bowl, separate with a fork (being careful not to break them).
3. Heat a large oiled non-stick pan; pour in half the combined eggs and water.
4. Swirl pan to make a thin omelette; cook until just set.
5. Transfer omelette to board, roll tightly, cut into thin strips.
6. Repeat with remaining egg mixture.
7. Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
8. Add vegetables; stir-fry until cabbage is just wilted.
9. Remove vegetables from pan.
10. Heat remaining oil in same pan; stir-fry noodles 2 minutes.
11. Add vegetables, pork and combined sauces; stir-fry until heated through.
12. Serve sprinklered with omelette strips.

Reviews

[Jewelies]

Great, tasty recipe and very easy to throw together. I had some Chinese BBQ Pork in the freezer that needed using up and this worked perfectly in your recipe. The pork defrosted on the bench while I was cutting the veggies. This time around I used garlic, chilli and ginger from a jar and forgot the sugar. Yum, thanks Terese.

[Suek 2]

Really easy and really really yummy. I cooked it up with chicken and prawns and also added coriander to the herbs and it was sensational. Having lived in Malaysia for 3 years this was really really close to the real deal! Definitely a family favourite!

[currybunny]

How can you go wrong with hokkein noodles and char sui?? This is a wonderful and simple recipe, we loved it. I left the seeds in my birds eye chillies as we like it hot and also used a juilienned carrot rather than capsicum. Would probably increse the wong bok next time as I just love it coated with that yummy sauce! Only thing I did differently was to soak my noodles in hot water for a few minutes, which meant I didn't have to remove the veggies from the wok; just added noodles, pork, sauces and we were done! Thanks for a great recipe.