Malaysian Hokkien Mee Recipe

Yellow noodles: A type of egg noodle commonly used in Asian cuisine.

Prawns: Fresh seafood, peeled and deveined for convenience.

Pork belly: Sliced for a rich and fatty flavor.

Garlic: Minced to add aromatic depth.

Chicken broth: Provides a savory base for the sauce.

Dark soy sauce: Adds a deep color and robust flavor.

Light soy sauce: Lighter in color, it balances the saltiness.

Oyster sauce: Contributes a rich umami taste.

Sugar: Balances the savory elements with a hint of sweetness.

Cornstarch: Mixed with water to thicken the sauce.

Vegetable oil: Used for stir-frying the ingredients.

Choy sum: A leafy green vegetable, cut into pieces.

When stir-frying the garlic, make sure to keep the heat high and move it around the wok quickly to avoid burning. The pork belly should be sliced thinly to ensure it cooks evenly and quickly. For the prawns, make sure they are peeled and deveined properly to avoid any gritty texture. When adding the yellow noodles, toss them thoroughly to coat them with the flavors of the sauces. The cornstarch mixture should be added gradually to control the thickness of the sauce. Finally, add the choy sum just before serving to maintain its vibrant color and crisp texture.

• yellow noodles - Substitute with udon noodles: Udon noodles have a similar thickness and chewy texture, making them a good alternative.

• prawns - Substitute with chicken breast: Chicken breast can provide a similar protein element if seafood is not preferred.

• pork belly - Substitute with bacon: Bacon can offer a similar fatty and savory flavor profile.

• garlic - Substitute with shallots: Shallots can provide a milder but still aromatic flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option while still adding depth of flavor.

• dark soy sauce - Substitute with regular soy sauce: Regular soy sauce can be used, though it may be less intense in color and flavor.

• light soy sauce - Substitute with tamari: Tamari is a gluten-free option that offers a similar taste.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce can provide a similar sweet and savory flavor.

• sugar - Substitute with honey: Honey can add sweetness with a slightly different flavor profile.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of cornstarch.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• choy sum - Substitute with bok choy: Bok choy has a similar texture and can be used as a leafy green alternative.

• Allow the Malaysian Hokkien Mee to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled noodles into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• If you plan to consume the Hokkien Mee within 2-3 days, store it in the refrigerator. The cool temperature will keep the prawns and pork belly from spoiling.
• For longer storage, place the airtight container in the freezer. The Hokkien Mee can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to eat, thaw the Hokkien Mee in the refrigerator overnight if frozen. This gradual thawing helps retain the dish's original texture.
• Reheat the noodles in a wok or large skillet over medium heat. Add a splash of chicken broth or water to prevent the dish from drying out.
• Stir-fry until the prawns and pork belly are heated through, and the noodles regain their original consistency. This ensures the dish tastes as fresh as when it was first made.
• If you notice the choy sum has wilted too much during storage, you can add fresh choy sum during reheating for a burst of freshness and color.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of vegetable oil or a few tablespoons of chicken broth to prevent sticking.
  3. Add the leftover Malaysian Hokkien Mee to the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the noodles and pork belly are heated through.
  6. If the sauce appears too thick, add a bit more chicken broth to loosen it up.

• Microwave Method:

  1. Place the Malaysian Hokkien Mee in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep the noodles moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes.
  5. Stir the noodles halfway through to ensure even heating.
  6. Continue microwaving in 30-second intervals until the prawns and pork belly are hot.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the Malaysian Hokkien Mee in an oven-safe dish.
  3. Add a few tablespoons of chicken broth or water to keep the noodles from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes or until the pork belly and prawns are heated through.
  6. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Place the Malaysian Hokkien Mee in a heatproof dish.
  2. Set up a steamer and bring the water to a boil.
  3. Place the dish in the steamer basket.
  4. Cover and steam for about 10-15 minutes.
  5. Check occasionally to ensure the noodles and pork belly are heated through.
  6. Stir gently before serving.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used to stir and toss ingredients in the wok, ensuring even cooking and preventing sticking.

• Knife: A sharp blade used for slicing the pork belly and cutting the choy sum into 2-inch pieces.

• Cutting board: A sturdy surface to safely chop and prepare ingredients like garlic, pork belly, and choy sum.

• Measuring cups: Tools used to accurately measure the chicken broth and other liquid ingredients.

• Measuring spoons: Tools used to measure small quantities of ingredients like soy sauces, oyster sauce, and sugar.

• Mixing bowl: A bowl used to mix the cornstarch with water to create a slurry for thickening the sauce.

• Tongs: A tool used to handle and turn the prawns and pork belly while stir-frying.

• Serving plate: A dish to present the finished Hokkien Mee once it's cooked and ready to serve.

Prep ingredients in advance: Peel and devein prawns, slice pork belly, and mince garlic ahead of time.

Use pre-made broth: Opt for store-bought chicken broth to save time on making it from scratch.

Pre-mix sauces: Combine dark soy sauce, light soy sauce, oyster sauce, and sugar in a bowl before cooking.

Quick blanch vegetables: Blanch choy sum in boiling water for a minute, then set aside to add later.

Use one-pot method: Cook everything in the same wok to minimize cleanup time.