This is one of my favourite Malaysian recipes. This dish is best made just before serving.
My Private Note
Units: US | Metric
- 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
- 1Rinse noodles under hot water; drain.
- 2Transfer to a large bowl, separate with a fork (being careful not to break them).
- 3Heat a large oiled non-stick pan; pour in half the combined eggs and water.
- 4Swirl pan to make a thin omelette; cook until just set.
- 5Transfer omelette to board, roll tightly, cut into thin strips.
- 6Repeat with remaining egg mixture.
- 7Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
- 8Add vegetables; stir-fry until cabbage is just wilted.
- 9Remove vegetables from pan.
- 10Heat remaining oil in same pan; stir-fry noodles 2 minutes.
- 11Add vegetables, pork and combined sauces; stir-fry until heated through.
- 12Serve sprinklered with omelette strips.
Nutritional Facts for Hokkien Mee
Serving Size: 1 (390 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 220.4
- Calories from Fat 144
- Total Fat 16.1 g
- Saturated Fat 2.5 g
- Cholesterol 105.7 mg
- Sodium 547.7 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 3.0 g
- Sugars 7.9 g
- Protein 5.7 g
The following items or measurements are not included:
Chinese barbecue pork