When I was growing up, there were two types of fried Hokkien Mee. There’s the familiar one that you find at the hawker stalls which is quite ubiquitous now and then there is the type that you get when you order Hokkien Mee at the Chinese restaurant. This style of Hokkien Mee is not as common nowadays, but it is delicious and easy to cook at home.
In this recipe, I have simplified the steps so that you can basically cook everything in one wok. There is one crucial step where I show you how you can get that breath of wok into the dish and we are going to save ourselves a lot of work by making use of ready made prawn noodle base that is easily available at the supermarket!
Although you can cook this dish over an induction or electric stove, I still prefer to use a gas fire as it allows me to tilt the pan and toss the noodles to catch the wok fire! It’s what makes cooking fun!
Recipe Card
Yields: Good for 2-3 pax
Prep Time: 30 mins
Cooking Time: 30 mins
Ingredients
Flat yellow noodles 400g (1 pack)
Pork Belly 150g
Clams 200g
Prawns 100g (or 10 pcs)
Baby Chye Sim 100g
Prawn Mee Soup paste 1/3 pack
Chinese cooking wine 1 Tbsp
Cooking oil 2 Tbsp
Dark Soy Sauce 2 tsp
Sugar 2 tsp
Method
- Soak yellow noodles in cold water for 15mins
- Slice pork belly into cubes and marinade with 1/2 tsp salt
- Mix the prawn mee soup paste with water and add a bit of sugar (to taste)
- Heat pan, add oil and pork belly
- Fry till pork belly is crisp and oil is rendered
- Add cooking wine and flambé
- Add noodles and stir fry till noodles are slightly charred
- Add dark sauce, stock, prawns, clams and baby chye sim
- Cover and braise for 5 mins or until stock thickens
Cooking Tips and Notes
- An important or rather essential component of this recipe is the pork lard! But instead of preparing it separately, I suggest we cook it as a first step. Tilt the pan and let the pork belly render in its own fat.
2. I find that cooking with chopsticks will lessen the likelihood of breaking the noodles.
3. Add the Chinese wine and tilt the pan to try and “catch the flame”. This may take a bit of practice. And make sure there is no one (especially little children) near you when you’re doing this.
3. Adding the dark soy sauce is pretty crucial for this recipe as it gives it that luscious braised feel.
4. Finally, cover the pan and let it braise for 5 mins or so. You may want to turn down the heat a little here so you don’t dry up all the sauce. Once the sauce thickens, it’s time to serve!
Conclusion
I like serving the noodles in a claypot because it is also easier to reheat over the gas stove.
If you like this recipe, you may like to try my other Hokkien Mee recipes:
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