Hokkien Mee

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

Mi Hokkien

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

Asia
Malaysia
Pasta
South East Asia

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.