I was leftover with much of the yellow noodles when I cooked up the Char Kway Teow last week, hence this time I decide to use them into another traditional favourite which is our Fried Hokkien Mee (Noodles). I realized Hokkien has many kinds of “noodles” like our prawn noodles in soup form, we called them Hokkien big prawn noodles （福建大虾面）, the stir fried or dry version, we called them Hokkien prawn noodles (福建炒虾面), and for this, we also called them Hokkien Noodles (福建面). But this should be something that’s quite uncommonly found nowadays unless you are patronising those traditional hokkien restaurants for one.
Otherwise, it’s really a family style dish for most now. And if you have noticed, hokkien dishes generally love a good amount of dark soy sauce in their dishes, such as most of their braised stuffs and perhaps this noodles too. It’s pretty simple to stir up, using a combination of dark and light soya sauce and cooking them in traditional pork lard oil before topping off with some of the hokkien’s favourite crispy pork lard as seen in many of their dishes as well.
- 450g of yellow noodles
- 1 tbsp pork lard oil (recipe can be found here)
- 2 tsp minced garlic
- 100g cabbage, sliced
- 70g caixin / any green vege
- 80g sliced pork collar
- 8 pcs prawns, de-shelled but leaving the tail on
- 4 pcs imitation crabsticks, cut into half (can be replaced with fishcakes too!)
- 2 tbsp dark soya sauce
- 2 tbsp light soya sauce
- 1 tsp chicken powder
- 300ml stock / water
- some deep fried pork lard
In a wok, heat up the pork lard oil with minced garlic and stir fried briefly till fragrant.
Add in the cabbage and stir fried till they turn slightly softened.
Add in the yellow noodles followed by the dark and light soya sauce. Stir to mix well.
Add in the stock / water and lower the heat. Cover the wok and allow it to be simmered for 10 minutes.
Open the cover, increase the heat and stir the noodles to mix well. Add in the prawns and sliced pork collar. Stir well to mix.
Add in the crabsticks and green vege. Stir briefly to mix.
When the vege has softened and the noodles have turned fairly dry, off the flame.
Garnish with some deep fried pork lard and serve hot immediately.
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