Hokkien Mee Recipes
HOKKIEN MEE
Make and share this Hokkien Mee recipe from Food.com.
Provided by Terese
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse noodles under hot water; drain.
- Transfer to a large bowl, separate with a fork (being careful not to break them).
- Heat a large oiled non-stick pan; pour in half the combined eggs and water.
- Swirl pan to make a thin omelette; cook until just set.
- Transfer omelette to board, roll tightly, cut into thin strips.
- Repeat with remaining egg mixture.
- Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
- Add vegetables; stir-fry until cabbage is just wilted.
- Remove vegetables from pan.
- Heat remaining oil in same pan; stir-fry noodles 2 minutes.
- Add vegetables, pork and combined sauces; stir-fry until heated through.
- Serve sprinklered with omelette strips.
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SINGAPORE HOKKIEN MEE
Stir-fry Hokkien mee In a pan on high heat, heat up 2 tablespoons of vegetable oil, add 1 tablespoon of garlic, and fry and stir beaten eggs for 1 minute. Make the eggs …
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Reviews 2Total Time 1 hr 30 minsServings 3
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Reviews 2Total Time 1 hr 30 minsServings 3
- Blanch pork bones. Set a pot of water to boil and add pork bones. You may add pig’s tail to intensify the flavor of the broth. Remove pork bones from pot, discard water and rinse pork bones to get rid of any impurities.
- Make seafood stock and cook pork belly slices. In a clean pot on high heat, heat up 2 tablespoons of vegetable oil. Fry 1 tablespoon of minced garlic, shallots and prawn shells for 3 minutes until prawn shells are completely red. Once the shells are red, add in ikan bilis stock, white peppercorns, rock sugar, pork bones and pork belly. Bring to a boil before reducing the flame to medium heat. Let the stock simmer for 40 minutes. Remove the pork belly and slice once it cools. Strain stock and season with 3 teaspoons of fish sauce.
- Cook prawns and squids. Boil prawns in the seafood stock for 1 minute until fully cooked. Remove prawns from the pot and peel once cool. Set aside. To the same pot, boil squids for 30 seconds until fully cooked. Remove squids from the pot and slice once cool. Set aside.
- Stir-fry Hokkien mee. In a pan on high heat, heat up 2 tablespoons of vegetable oil, add 1 tablespoon of garlic, and fry and stir beaten eggs for 1 minute. Make the eggs scrambled. To the same pan, add in yellow noodles, thick bee hoon and 2 ladles of seafood stock. Mix well and let it simmer for 2 minutes. Add lard pieces, 1 teaspoon of light soy sauce and 2 more ladles of seafood stock. As shared above, you may add more seafood stock if you prefer more gravy in your dish. Mix well and let it simmer for another 3 minutes or longer if you prefer the noodles drier. To the pan, add pork belly, peeled prawns, sliced squid, sliced fish cakes, bean sprouts and Chinese chives, and give the pot a good mix. Remove the mixture from the heat once done. Transfer to a serving plate.
HOKKIEN MEE RECIPE - GOOD FOOD
Method 1. Put the hokkien noodles in a heatproof bowl, cover with boiling water and soak for 1 minute. Drain, rinse and set aside until needed. 2. Heat a wok over high heat, add 1 …
From goodfood.com.au
Servings 6Total Time 30 minsCategory Dinner
From goodfood.com.au
Servings 6Total Time 30 minsCategory Dinner
- Put the hokkien noodles in a heatproof bowl, cover with boiling water and soak for 1 minute. Drain, rinse and set aside until needed.
- Heat a wok over high heat, add 1 tablespoon of oil and swirl to coat. Stir in the garlic and sambal oelek and cook for 30 seconds, or until fragrant. Add the barbecue pork and Chinese sausage and stir-fry quickly for 1 minute. Add the bok choy and stir-fry for 1 minute, or until it starts to wilt. Add the bean sprouts, noodles, oyster sauce and dark soy sauce to the wok and stir-fry for 3–4 minutes.
- Push the ingredients to one side of the wok, then add the remaining oil and pour in the beaten egg. Stir to scramble, then as the eggs start to cook, toss to combine with the other ingredients. Add the stock and garlic chives and stir until well combined. Serve immediately with lemon wedges on the side.
HOKKIEN MEE | SINGAPOREAN RECIPES | SBS FOOD
Ingredients 8-12 medium green prawns 60 ml (¼ cup) vegetable oil 1 tbsp minced garlic 1 squid tube, thinly sliced 2 small eggs, lightly beaten 250 g hokkien noodles 150 g thick rice vermicelli, soaked in boiling water for 5 minutes, drained 60 g bean sprouts 3 stalks garlic chives, cut into 5 cm lengths 2 tsp fried lard pieces, optional
From sbs.com.au
3.1/5 (24)Servings 4Cuisine SingaporeanCategory Dinner
From sbs.com.au
3.1/5 (24)Servings 4Cuisine SingaporeanCategory Dinner
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#curries #30-minutes-or-less #time-to-make #course #cuisine #preparation #malaysian #main-dish #asian #stir-fry #technique
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