- To loosen the noodles, place in a large heatproof bowl and cover with boiling water. Set aside to soak. …
- After they’ve soaked for a minute or two, use a fork to break up and untangle the noodles. Drain. …
- Add the noodles to stir-fries in the last 2 minutes of cooking.
CAN’T FIND HOKKIEN NOODLES OR LO MEIN NOODLES?
No problem. You could also use fresh udon noodles or really ANY other type of stir-fryable noodle in a pinch. You could also use our homemade egg noodles, which are made with only flour, eggs, and water (boil them first and drain them thoroughly before stir-frying).
One of my all-time favorite flavoring combinations is used on these hokkien noodles: ginger and scallion.
To make it a complete meal, I also added some chicken, but if you’re a vegetarian, feel free to omit it or replace it with mushrooms and/or other vegetables.
Leafy greens like pea tips or baby bok choy can be added to the dish to add more vegetables, or you can serve them on the side.
Okay, let’s talk about how to prepare this dish (and how to start having the BEST weeknight dinners)
What does Hokkien Mee taste like?
Think of thick, chewy egg noodles with bouncy, chewy prawns and a glossy, sweet, salty sauce. The flavors of pork belly and leafy greens can be tasted in every bite. The dark soy and sweet soy sauce are what give this dish its sweet, salty flavor. You won’t get those dark brown noodles without these two ingredients.
Making Malaysian hokkien mee at home is quick and simple with this recipe. You can prepare it in one wok in 30 minutes without using a wok. Although you won’t get the smoky flavor that a wok typically produces with high heat and oil if you cook it in a regular pan.
There are different types of Hokkien fried noodles. There are two types: the saucy kind (which we are making today), and the dry kind. Although Singapore has a similar dish, I’m going to demonstrate how to make KL hokkien mee today.
Although pork belly with oil will make this recipe more accessible, especially if you can’t find pork lard where you are, Malaysians also use pork lard as the cooking oil. Although the dish’s signature ingredient is prawns, you can omit them if you don’t like them.
These dark noodles are occasionally served or packaged in a fresh banana leaf. It’s a cheap and environmentally friendly way to package and garnish food. The banana leaf also offers a bit of flavour.
May I use chicken or beef instead of pork?
Yes, I would recommend a fattier cut.
FAQ
How long do Hokkien noodles take to cook?
Frozen Singapore and Hokkien noodles should be microwaved for 3-5 minutes (500g) or 8-10 minutes (1kg) on full power, or until they are easy to separate. (Microwave ovens may vary; adjust timing accordingly).
Do you have to soak Hokkien noodles?
Noodles Hokkien Noodles Pour boiling water over them and let them sit for 2 to 5 minutes. 3. Use tongs to gently separate the noodles and then drain.
How do you cook frozen Hokkien noodles?
PIERCE 1-2 HOLES IN BAG AND MICROWAVE (900W) FOR 8–10 MINUTES OR UNTIL EASILY SEPARATED (Microwave ovens may vary; adjust timing accordingly). Cook noodles immediately after thawing is complete.
How do you cook dried Chinese noodles?
Depending on size, dried noodles should be cooked in boiling water for 3 to 6 minutes. If adding to a soup, slightly undercook the noodles. Fresh noodles – Cook for 1 to 3 minutes. Fresh noodles can be added to soups without needing to be cooked first.