Singapore Hokkien Noodle

Hokkien Mee (Singapore-style)

Singapore Hokkien Noodle

“Express meal with my homecooked Hokkien Mee!”

Stir-fried Hokkien noodles dish is cooked and presented differently in Singapore and Malaysia. Even choice of noodle used in the dish is different. For instances, Singapore uses flat strands and cooked with more watery and the gravy is less dark in colour, while Malaysia uses thick round strand resembling udon and usually cooked with loads of super dark colour thick soy sauce.

I loved both styles, and am going to share the Singapore-style Hokkien Mee where you may easily have it in many “Zhi-Char store 煮炒摊” (food store selling Chinese cuisine in coffee shop/ hawker centre).

I cooked this as my express dinner during weekday which took me less than 30 minute to serve.

Noodle used in this Hokkien Mee is not the same as the strands used in cooking Stir-Fried Ee Fu Noodle dish as Hokkien noodle is slightly wider and lighter in colour. And, Hokkien noodles is not crisped or pre-fried like Ee Fu noodle, but sold in fresh yellow strands. No worries, Hokkien noodle pack is widely available in wet market and super markets.

1 packet of Hokkien Mee (chinese translation: 福建面), about 500gram
8 – 12 medium-sized prawns, shelled with tail intact
200 grams of lean pork hind (about 100 gram), thinly sliced
1 cup of Chinese cabbage (白菜), cut
4 artificial crab sticks, halves lengthwise
3 cups of water, or more

1 clove of garlic, minced

1 tablespoon of dark soy sauce (thick soy sauce)
1 teaspoon of sesame oil
Sprinkles of salt and pepper

1 tablespoon of cooking oil

Marination for pork slices:
1 teaspoon of light soy sauce
Sprinkle of pepper
1 teaspoon of corn starch

1 leaf of lettuce as base, for decoration purpose

1) Marinate pork slices with the listed marinating ingredient, for at least 15 minutes.

2) Heat oil in wok over medium heat, add garlic and stir-fry till fragrant. Add in pork and stir fry for 2 minutes.

3) Then, add Hokkien noodles (loosen the strands beforehand, if it’s all lumped together) and water (ideal water level should cover almost three quarter of the noodles). Redice heat to low fire, and simmer for 10 minutes, with lid on. Remove lid, and add dark sauce, salt and pepper, stir fry to mix well.

4) Add in Chinese cabbage and cover wok with lid again. Stir frying to mix well is not necesary at this stage. Just add the vegetable on top, and simmer for another 5 minutes, with lid on.

5) Afterwhich, remove lid. Add also the prawns and crab meat sticks. Stir fry the ingredients until cooked. Place a large leaf of lettuce on a serving dish. Laddle noodles on top of it. Serve immediately.

Hokkien noodle dries up and turns soggy easily. So, serve and dig in immediately.

1 serving of my Hokkien noodle counts about 450kcal.

Tips: Fresh Hokkien noodle has this ‘alkaline water’ taste (碱水味), you may wish to blanch the noodle first before use. If so, please reduce the simmering time by half. However, I do not mind the mild pleasant alkaline water taste (this Hokkien noodle is supposed to taste like that..anyway~). So, I just rinsed the noodle briefly and used it straight without the need to blanch it beforehand.

Related Posts

Festive Gourmet

Custom of Sticky Rice Dumplings (粽子食俗)

”Do you like Zongzi? Guide you how to wrap Zongzi, see my video.” “喜欢吃粽子吗?分享如何包粽子,看视频,好吗?” 端午节快乐!又到了吃粽子的季节了!华人在端午节吃上粽子能带来好运,这就是我们伟大的文化习俗。 粽子种类多样化。根据不同国家地方文化,习俗,也随时间年代的脚步,粽子也要变出各种各样的味道和样子。传统的粽子,对我来说,还是最美味的。你们觉得呢? 广东裹蒸粽:个人最喜欢的是…… 广东式的裹蒸粽。形状犹如小枕头,裹蒸粽比普通粽子大得多了。但是里头常用的配料配搭却能够取得平衡的味道,不会过于浓郁,让吃粽子的人吃多了也不觉得腻,而且糯米软软糯糯,入口即化。这广东粽还可以裹蛋液煎香来吃,外脆内软,齿颊留香。增添了一丝香酥口感。我的裹蒸粽最容易制作了,无需预煮,简单腌制和包裹,就可以蒸或煮了。食谱和视屏可以游览我之前的 Cantonese Steamed Rice Dumpling Recipe Post. 娘惹粽:娘惹粽是本地人最爱吃的粽子。不难制作,馅料需要预先炒好,也得用预先蒸了半熟的糯米来包裹,更容易拿捏好。我的做法也不是用水久煮,而是把包好得娘惹粽蒸出来的。这样做出来的粽子也会更好看,软绵中也带有一丝嚼劲。

Read More »

One Response

Leave a Reply to Mary Lou Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.