This is a home-style fried hokkien noodles, not the Hae Mee (hokkien prawn noodles) that most people are familiar with. Every Chinese New Year, my 五婶 (my dad's younger brother's wife) who is a very good cook would fry this style of noodles when we visit. But her version is slightly different without adding dark soy sauce and the broth she used is chicken stock plus brine from canned abalone. The noodles turned out springy and rich in flavour.
Home-style Fried Hokkien Noodles
(serves 3-4 pax)
- 420g Hokkien noodles (I use 1 pack KangKang brand)
- 100g Pork belly (or lean pork, pork fillet, shoulder butt)
- 80g Fish cake (1 rectangle pc)
- 5pc white mushroom
- 5 stalks Choy sum
- 2 cloves garlic, minced
- 1/2 tsp light soy sauce
- 1/2 tsp oyster sauce
- 1/2 tsp corn starch
- 1/2 tsp rice wine
- 1/4 tsp sesame oil
- dash of pepper
- 250ml chicken stock (I use store-bought, 1 packet)
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1/4 tsp salt, or to taste (optional)
- Cut the pork into thin strips, marinate with the marinate ingredients for at least 30 mins.
- Cut fish cake into strips, set aside. Slice mushrooms, set aside. Cut choy sum into small sections, set aside.
- Blanch the noodles in boiling water for 1 min, drain and set aside.
- In a wok, heat some oil over medium heat and saute minced garlic till fragrant, add marinated pork and stir fry till opaque. Add mushroom and fishcake and continue stir-frying till pork is cooked. Dish up and set aside.
- In the same wok, add some oil and stir fry the choy sum till leaves are slightly wilted. Dish up and set aside.
- In the same wok, add some oil and the blanched noodles. Stir fry till noodles are loosened, then add the noodle sauce, except salt. Cover and let the noodles simmer till sauce is fully absorbed by the noodles.
- Add the ingredients from (4) and the choy sum into the noodles. Mix well and add salt to taste.
- Best serve warm.