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

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.

Hokkien Mee

Mi Hokkien

Ingredients

Method

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