Malaysian Style Hokkien Noodle 福建面

This is the Hokkien Noodle that I prepared for my son to eat during recess at school.

This is the food that I miss a lot after I moved to Singapore. The Hokkien noodle in Singapore is totally different from what I had in Malaysia. The dark soy sauce in the thick gravy is the signature of this dish. The darker the colour, the yummier it taste! :P

I had been cooking this for many years. However, I normally reduced the dark soy sauce used in my home cooked Hokkien noodle. Do you know why? Make a guess ;)



Ingredients: 

Thick Hokkien Noodle 
(I sub with Udon because I don't like the yellow food colouring used in yellow noodles)

Sliced Pork (marinate with soy sauce, pepper and tapioca flour)

Fresh Prawn (marinate with sesame oil, pepper and salt)

Minced Garlic

Sliced Fish Cake

Some Green Vegetables (I used organic baby spinach)

Seasoning: (add to taste)


Chicken Broth (I used organic low sodium chicken broth)

Oyster Sauce

Dark Soy Sauce

Soy Sauce

White Pepper 

Sugar


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Method:

1. Heat some oil in a skillet. Add garlic and cook until fragrant.

2. Add sliced pork and prawn, stir fry until almost cooked.

3. Stir in fish cake follow by noodle. Cook for a minute until the noodle is loosen. 

4. Gradually stir in chicken broth. Add the rest of the seasoning to taste. 

5. Add vegetable. When the vegetable is cooked and the gravy is thicken, it's ready.

6. Serve warm.


Note:

~ if using the thick yellow noodles, braise longer time until it's softened.