HOKKIEN MEE
Make and share this Hokkien Mee recipe from Food.com.
Provided by Terese
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse noodles under hot water; drain.
- Transfer to a large bowl, separate with a fork (being careful not to break them).
- Heat a large oiled non-stick pan; pour in half the combined eggs and water.
- Swirl pan to make a thin omelette; cook until just set.
- Transfer omelette to board, roll tightly, cut into thin strips.
- Repeat with remaining egg mixture.
- Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
- Add vegetables; stir-fry until cabbage is just wilted.
- Remove vegetables from pan.
- Heat remaining oil in same pan; stir-fry noodles 2 minutes.
- Add vegetables, pork and combined sauces; stir-fry until heated through.
- Serve sprinklered with omelette strips.
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- Heat wok over medium temperature. Pour in oil (best to use pork lard/oil). Add minced garlic and pork meat to sauté for a few seconds.
- Mix soy sauce and oyster sauce in a separate bowl before adding into the wok. Then, add water and increase heat to the highest temperature. Add noodles into the gravy. Ensure noodles are covered by the gravy. Add thick dark soy sauce. Cover wok to let noodles braise until gravy thickens.
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- Cut the pork belly in half lengthwise, dividing the lean part from the fattier part attached to the skin.
- Slice the lean (non-skin) part of the pork belly into ⅛-inch (3mm) slices. You should end up with about 6 ounces/170g.
- Take the fatty length of the pork belly and trim off the skin, which can turn tough in the cracklings. Slice into ¼-inch (6mm) slices and then in half into small chunks.
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