Ingredients
Scale
- 2 tbsp Pork lard, or vegetable oil
- 250g Thick Hokkien Noodles, fresh, separated (8.8oz)
- 30g Pork, thinly sliced and velveted (1oz)
- 4 Large shrimp, or prawns
- 1 Fried fish cake, thinly sliced
- 3 Cloves of garlic, finely chopped
- 2 leaves Chinese cabbage, roughly chopped
- 1 cup Chicken stock
- Crispy pork lard crackling, to finish (optional)
Sauce
- 2 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Dark Caramel
- 2 tsp Granulated sugar
- 1/2 tsp White pepper powder
- 1/2 tsp YumYum, you can buy it here or use MSG
Instructions
- Heat a large wok or frying pan over medium-high heat. Add the pork lard or vegetable oil and let it heat up.
- Add the velveted pork and stir-fry until it is just cooked through, about 2-3 minutes.
- Add the finely chopped garlic and stir-fry until fragrant and lightly golden, about 30 seconds.
- Add the Hokkien noodles to the wok and toss to combine
- Add the roughly chopped Chinese cabbage to the wok and stir-fry until it starts to wilt, about 2 minutes.
- Add the large shrimp and fish cake, and continue to stir-fry until they turn pink and are cooked through
- Add all the sauce ingredients and toss to combine
- Turn the heat up to high and pour in the chicken stock
- Continue to toss the noodles until they have absorbed all the sauce.
- Transfer the Hokkien Mee to serving plates or a large platter.
- Top with crispy pork lard crackling if desired for added crunch and flavor.
- Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 950
- Sugar: 11.5 g
- Sodium: 2110.3 mg
- Fat: 39.6 g
- Carbohydrates: 110.1 g
- Fiber: 5.5 g
- Protein: 37.2 g
- Cholesterol: 135.7 mg