Name: Hokkien Mee (Mi Hokkien)
Cuisine: Malaysian
Ingredients: Chicken thigh or breast meat 200 g (7 oz), sliced and seasoned with Light soy sauce and corn flour (cornstarch); Cooking oil 4 Tbsp; Garlic 3 cloves, peeled and minced; Squid 200 g (7 oz), cleaned and sliced; Prawns (shrimps) 200 g (7 oz), cleaned and shelled; Ginger 1-cm (½-in) knob, peeled and minced; Light soy sauce 1 Tbsp; Sesame oil ½ Tbsp; Sugar to taste; Salt to taste; Fresh yellow noodles 350 g (12 oz), washed; Chinese flowering cabbage (chye sim) 55 g, (2 oz) washed and plucked; Dark soy sauce ½ Tbsp; Oyster sauce 1 Tbsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 4 Tbsp
Garlic 3 cloves, peeled and minced
Ginger

Method

Heat oil in a wok and stir-fry the garlic and ginger until fragrant.
Add the squid, prawns and chicken and stir-fry for a few minutes. Remove the squid when cooked.
Add the remaining ingredients to the wok and stir-fry for another 3–4 minutes. Return squid to the wok. Season with salt and sugar and serve immediately.

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Hokkien Mee

Mi Hokkien

Ingredients

Method

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