Fried Hokkien Mee

When I was younger, I love to eat Hokkien fried mee while my Hokkien friend would always ordered Cantonese fried noodles whenever we went out for supper. Who could have guessed as destiny would have it that I would end up marrying a Hokkien man whilst she married a Cantonese guy!

Fried Hokkien mee is thick yellow noodles braised in thick dark soy sauce with pork, prawn, squid, fish cake and cabbage as the main ingredients with cubes of pork fat fried until crispy. Normally the lard (from frying the pork fat) is used to fry the meat and prawns.
For home cooking, however, I do not use pork fat or lard as it has very high cholesterol content and hence not too healthy.

Fried Hokkien Mee


1 1/2 kg fat yellow mee
100 gm pork, sliced thin
100gm prawns, shelled
2 slices of fish cake, sliced
300gm Chinese cabbage, cut into 1/2 inch strips
3 cloves garlic, chopped
3 shallots, sliced
1/2 tsp ginger, shredded
2 tbsp oil
1 tsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 1/2 bowls water
Salt

1. Heat oil in the wok.
2. Fry the ginger and shallots till golden brown.
3. Add in the chopped garlic and saute till fragrant.
4. Fry the prawns till just cooked and dish out.
5. Fry the pork with some salt.
6. Mix in the fishcake and cabbage and stir fry for a minute.
7. Add 2 bowls of water.
8. Rinse the mee in hot water before adding in.
9. Mix the black sauce, oyster sauce, soya sauce and salt with remaining water.
10. Pour into the mee and mix evenly.
11. Cover wok with lid and simmer over high heat.
12. Add back the prawns and mix everything together.
13. Lower the heat slightly and simmer noodles till gravy is thick.
14. Serve the mee hot with sambal belacan.