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Noodles-Fried Hokkien Mee
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| Fried Hokkien Mee (Hokkien Char) Ingredients | |
| 500g | thick yellow noodles |
| 60g | pork liver |
| 80g | pork |
| 100g | pre-soaked cuttlefish, sliced |
| 4-5 medium | prawns, shelled |
| 40g | cabbage, sliced |
| 1-2 tbsp | pre-fried pork lard cubes, (chee yau char) |
| 1 tsp | chopped garlic |
| 1 tbsp | oil |
| 1 tbsp | lard |
| 400ml | fresh chicken stock |
| Seasoning (A) | |
| ¼ tsp | salt |
| 1 tsp | cornflour |
| 1½ tbsp | water |
| Sauce | |
| 1 tbsp | oyster sauce |
| 1½ tbsp | light soy sauce |
| 1 tsp | thick soy sauce |
| ¼ tsp | chicken stock granules |
| ¼ tsp | sugar |
| Dash | pepper |
| Dash | monosodium glutamate |
| ½ tsp | sesame oil |
Method
Rinse the noodles and drain well. Heat oil and lard in a wok. Add chopped garlic and fry until lightly golden and fragrant.
Combine pork, pork liver and seasoning (A), and set aside for a while.
Briskly stir-fry marinated pork, pork liver and prawns. Pour in chicken stock and add the sauce ingredients.
Put in the noodles, cover and allow to simmer for 2-3 minutes.
Add the cabbage and cuttlefish. Toss and fry until gravy is reduced.
Add pre-fried lard cubes. Give it all a quick stir. Dish out and serve immediately.
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