Hokkien Mee
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
Hokkien Mee
Report
Hokkien mee is a Malaysian dish that consists of egg and rice noodles stir-fried with egg, slices of pork, prawns or squid, and garnished with vegetables.
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Ingredients
- 8 oz. egg noodles
- 3 oz. rice noodles
- 20 shrimps
- 5 whole eggs , slightly beaten
- 5 cloves garlic , crushed
- 5 scallions , thinly sliced, green and white parts separated
- A few chives
- 2 green bell peppers , cut into thin strips
- 1 red bell pepper , thinly sliced
- 2 carrots , cut into small sticks
- 8 oz. soybean sprouts
- 5 oz. bamboo shoots (frozen or canned)
- 1 (1-inch) piece ginger , grated
- ½ tem lemongrass , thinly sliced
- vegetable oil
- 3 tablespoons sesame oil
- 2 cubes chicken bouillon
- ½ cup soy sauce
Instructions
- Prepare a marinade with the ginger, lemongrass, soy sauce and sesame oil, and set aside.
- Boil two separate large pots of water and place a bouillon cube in each pot.
- Add the egg noodles to one of the pots and boil until all the noodles can separate with a fork. Drain and set aside.
- In the other pot, add the rice noodles and boil for 5 minutes. Drain and set aside.
- In a warm wok, pour 4 tablespoons of vegetable oil and sauté the garlic and the white part of the scallions.
- Sauté for a minute then add the shrimps and cook over high heat for 5 minutes.
- Add the bell peppers, carrots, bamboo shoots and sauté for 3 minutes.
- Add the eggs, blend them with the spatula and as soon as they become creamy, add the noodles and stir them with all the other ingredients.
- Drizzle the reserved marinade and cook for 5 minutes, adding the soybean sprouts at the end of cooking.
- If the mixture looks too dry, add a little soy sauce.
- Sprinkle the green part of the scallions and the chives at serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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