Hokkien Mee
This comforting Malaysian noodle dish features thick yellow noodles coated in a rich, dark soy sauce gravy. It's typically stir-fried with prawns, squid, and tender slices of pork belly, offering a delightful mix of textures and savory flavors. A staple street food, it's hearty and satisfying.
Een origineel recept van Forkin
- Totale tijd
- 50 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 923 kcal
Allergeneninformatie: kan kreeftachtigen, vis, gluten, weekdieren en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 500 gyellow noodle, fresh
- 200 gpork belly, sliced thinly
- 200 gprawn, shelled and deveined
- 100 gsquid, cleaned and sliced
- 4 teentjegarlic, minced
- 150 gchoy sum, cut into 5cm lengths
- 100 gfish cake, sliced
- 3 elvegetable oil
sauce
- 3 eldark soy sauce
- 2 ellight soy sauce
- 1 eloyster sauce
- 1 tlsugar
- 0,5 tlwhite pepper
- 0,5 kopjechicken broth
- 1 tlcornstarch
garnish
- 2 elfried shallot(optioneel)
- 1 stred chili, sliced(optioneel)
Keukengerei
wok · large pot · mixing bowl · colander
De bereidingswijze
Stap voor stap
- 1
Blanch the yellow noodles in boiling water for 30 seconds, then drain and rinse under cold water to prevent sticking.
Ongeveer 2 min
Tip van de kok: This step helps remove excess starch and improves the noodle texture.
- 2
In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sugar, white pepper, chicken broth, and cornstarch.
Ongeveer 2 min
Tip van de kok: Whisk well to ensure the cornstarch is fully dissolved, preventing lumps in the sauce.
- 3
Heat vegetable oil in a large wok or skillet over high heat until shimmering.
Ongeveer 1 min
Tip van de kok: A hot wok is crucial for a good stir-fry, creating a smoky 'wok hei' flavor.
- 4
Add the pork belly to the wok and stir-fry until lightly browned and cooked through, about 3-4 minutes.
Ongeveer 4 min
Tip van de kok: Render out some of the fat for extra flavor.
- 5
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic, as it can turn bitter.
- 6
Add the prawns, squid, and sliced fish cake to the wok and stir-fry until the seafood is almost cooked, about 2-3 minutes.
Ongeveer 3 min
Tip van de kok: Avoid overcooking the seafood to keep it tender.
- 7
Add the choy sum and stir-fry for 1-2 minutes until slightly softened but still crisp.
Ongeveer 2 min
- 8
Add the blanched yellow noodles to the wok.
- 9
Pour the prepared sauce mixture over the noodles and stir-fry vigorously for 3-5 minutes, ensuring everything is well coated and the sauce thickens.
Ongeveer 5 min
Tip van de kok: Keep stirring to prevent the noodles from sticking to the bottom of the wok.
- 10
Serve immediately, garnished with fried shallots and sliced red chilies if desired.
Per portie
Voedingswaarden
- Calorieën
- 923kcal
- Eiwit
- 42,7g
- Koolhydraten
- 99,1g
- Vet
- 39,5g
- Vezels
- 4,5g
- Suiker
- 5,7g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store leftover Hokkien Mee in an airtight container in the refrigerator.
Reheat in a microwave or a pan over medium heat, adding a splash of water or broth if needed to loosen the noodles.