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Fried Hokkien Mee

  • 4servings
  • 15minutes

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Source: www.bestrecipes.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600 g thick fat yellow

  2. 80 g lean pork, sliced

  3. 1 medium size calamari, cleaned and sliced

  4. 10 medium size prawns, shelled and deveined,

  5. 3 leaves Chinese cabbage, sliced into 7 mm

  6. 2 leaves Chinese mustard greens, cut into 2 1/2 cm 6 bulbs garlic, finely Gravy

  7. 200 mL 3 tablespoons thick soy

  8. 1 teaspoon fish teaspoon teaspoon teaspoon

  9. 1 teaspoon 50 mL Garnish

  10. 50 g pork fat, diced into 12 mm cubes, with lard rendered out over slow heat and 1 red chili, seeded and

Instructions Jump to Ingredients ↑

  1. Soak noodles in water for 5 minutes.

  2. Heat 4 tablespoons of lard in a hot wok and fry garlic until fragrant. Add lean pork and fry for a minute or so then add prawns and sotong.

  3. Add the gravy mix in, simmer and cover for a minute or so until gravy is boiling strongly. Add cabbage and mustard greens, and then the noodles.

  4. Stir together thoroughly until most of the gravy is absorbed by the noodles. If a thicker gravy is preferred, dribble in the thickening solution a spoon at a time.

  5. Ladle in to a serving bowl and garnish with the chili and the crunchy pork fat.

  6. Serve with sambal chili belachan.

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