Hokkien Mee 福建面

I cooked this for my mum last weekend..!

And she commented something like,

some people like it drier and some with more gravy.

I guess I love dry ones with a bit of gravy  =)

I always go easy with all seasonings, 

so if you wanna try this recipe,

taste it first, if it's not salty enough, just add more soy sauce.

My choice of flat hokkien noodle is Sakura!

After comparing other brands with this, 

it's really much lower in sodium.

I had doubts before cooking it, 

but after trying, there's not much of a difference!

Try cooking it! It's a very simple recipe!

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Hokkien Mee 福建面
(Serves 4)

1 1/2 Tbsp Oil

6 Clove Minced Garlic

3 Large Fishcakes

700ml Water

25ml Best Dark Soy Sauce

900g Flat Hokkien Noodles

1 Packet Chye Sim, Washed and cut in 1 inch pieces

12 Prawns, Marinate with 1tsp soy sauce, sesame oil, sprinkle of white pepper and 1 tsp corn flour)

Batang Fish Slices

Sliced Pork, Marinate with 1tsp soy sauce, sesame oil, sprinkle of white pepper and 1 tsp corn flour) (Optional)

1. Heat oil in a wok and stir fry minced garlic till fragrant.

2. Add fishcakes and pork. Stir fry for 2 minutes.

3. Pour water and dark soy sauce into the wok and mix well.

4. Bring to boil and add noodles, chye sim, prawns, fish and cover with lid.

5. Bring to boil again, remove lid and mix it thoroughly, and make sure that noodles are all separated.

6. Keep stirring until gravy has nearly dried up.

7. Serve hot.

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