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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (231g) Recipe makes 4 servings The following items or measurements are not included below: hokkien noodles Chinese barbecue pork ketjap manis |
||
| Calories 220 | ||
| Calories from Fat 144 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 7.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 547mg | 22% | |
| Potassium 455mg | 13% | |
| Total Carbohydrate 15.7g | 5% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 8.0g | ||
| Protein 5.7g | 11% | |
Hokkien Mee
By: Terese
Jul 22, 2004
This is one of my favourite Malaysian recipes. This dish is best made just before serving.
SERVES 4
Ingredients
- 600 g hokkien noodles
- 2 eggs, beaten
- 1 tablespoon water
- 60 ml vegetable oil
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, crushed
- 4 small fresh red chilies, seeded,sliced
- 2 teaspoons sugar
- 200 g red capsicums, seeded,sliced
- 150 g green capsicum, seeded,sliced
- 4 green onions, sliced
- 100 g shredded Chinese cabbage
- 400 g Chinese barbecue pork, sliced
- 80 ml ketjap manis
- 60 ml oyster sauce
Directions
1
Rinse noodles under hot water; drain.2
Transfer to a large bowl, separate with a fork (being careful not to break them).3
Heat a large oiled non-stick pan; pour in half the combined eggs and water.4
Swirl pan to make a thin omelette; cook until just set.5
Transfer omelette to board, roll tightly, cut into thin strips.6
Repeat with remaining egg mixture.7
Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.8
Add vegetables; stir-fry until cabbage is just wilted.9
Remove vegetables from pan.10
Heat remaining oil in same pan; stir-fry noodles 2 minutes.11
Add vegetables, pork and combined sauces; stir-fry until heated through.12
Serve sprinklered with omelette strips.
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Browse similar recipes by category
- Course > Main Dish > Curries
- Cuisine > Asian > Southeastern > Malaysian
- Preparation > Time to Make > < 30 mins
- Preparation > Technique > Stir-fry
Featured Reviews for This Recipe
From: Jewelies
On Nov 11, 2007
Great, tasty recipe and very easy to throw together. I had some Chinese BBQ Pork in the freezer that needed using up and this worked perfectly in your recipe. The pork defrosted on the bench while I was cutting the veggies. This time around I used garlic, chilli and ginger from a jar and forgot the sugar. Yum, thanks Terese.
From: Suek 2
On Jan 19, 2007
Really easy and really really yummy. I cooked it up with chicken and prawns and also added coriander to the herbs and it was sensational. Having lived in Malaysia for 3 years this was really really close to the real deal! Definitely a family favourite!
From: currybunny
On Nov 21, 2006
How can you go wrong with hokkein noodles and char sui?? This is a wonderful and simple recipe, we loved it. I left the seeds in my birds eye chillies as we like it hot and also used a juilienned carrot rather than capsicum. Would probably increse the wong bok next time as I just love it coated with that yummy sauce! Only thing I did differently was to soak my noodles in hot water for a few minutes, which meant I didn't have to remove the veggies from the wok; just added noodles, pork, sauces and we were done! Thanks for a great recipe.
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