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Malaysian Hokkien Mee dish
Author: Wokka
Category: Golden Hokkien
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Prep time
20 minutes + Marination
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Cooking time
10 minutes
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Total time
30 minutes
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Serves
4
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Difficulty
Medium
Ingredients
- 400 g pork belly, skin and excess fat removed and sliced into 2cm pieces
- For the Marinade:
- 2 cloves garlic, crushed
- White pepper to taste
- 2 tablespoon soy sauce
- 1 teaspoon Hoisen Sauce
- 2 teaspoon sesame oil
- 2 teaspoon corn starch
Fillings
- 200g raw prawn meat or allow about 3-4 per person
- white fish balls, allow about 2-3 per person
- 4 cloves garlic, finely chopped
- 1 small baby Chinese cabbage/Wombok
- 1 pkt Wokka hokkien noodles
Seasoning
- 2 tablespoons oil
- 4 tablespoons dark soy sauce, sounds like a lot, but this dish is suppose to be dark
- 2 tablespoons light soy sauce, adjust if the stock is salty or to your taste
- 3/4 cup (180 ml) chicken stock
- 2 teaspoons white sugar
- white pepper to taste
- 1 tablespoon corn flour
- 2 tablespoons cold water
Instructions
- Step 1 - Mix the sliced pork belly pieces into the pork marinade and set aside for 30 minutes.
- Step 2 - In the meantime, prepare the rest of your ingredients and set aside within reach of your cooking area: Noodles – prepared according to Wokka pack instructions.
- Step 3 - Mix the cornflour and cold water in a little bowl until smooth and set aside.
- Step 4 - When everything is ready, preheat a wok over a high flame and add about 2 tablespoons of oil and heat until smoking. Add the marinated pork belly and fry briskly.
- Step 5 - When just browned, add the shrimp, fishballs and garlic and fry for half a minute. Toss in the wombok and fry for a further 30 seconds or so.
- Step 6 - Add in the noodles and give it a quick toss.
- Step 7 - Add the dark soy sauce and light soy sauce and mix to coat the noodles. Add more dark soy sauce if the colour isn’t dark enough.
- Step 8 - Add the stock, sugar, white pepper and a small handful of Chinese pork sausage and fry to combine. Taste the sauce and adjust the saltiness and sweetness to your preference. Add in the cornflour/water mixture and toss until the sauce has thickened, and the noodles are coated.
- Step 8 - Serve the noodles & Enjoy!
Have you ever tried to create an authentic Malaysian Hokkien Mee dish? Famous for the dark, fragrant sauce that the noodles are braised in. Let's wok it up!
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Our Noodle Inspiration is a celebration of the creativity of home chefs and food fans the world over. We wouldn’t be here without them, so these recipes show us how versatile & delicious Wokka Noodles can be.
