Yuen Chun Sauce For Hokkien Mee
There is a difference between Penang Hokkien Mee and Singapore Hokkien Mee. Penang version or Hokkien Mee is famous for the dark, fragrant sauce that the yellow noodles are braised in. Hokkien Mee cooked over a raging charcoal fire is more aromatic and flavourful.
Malaysian Favourites
Easy to use. No MSG.
Ingredients (Serves 2 to 4)
200g thick yellow noodles
50g choy sum, cut into 5cm lengths
50g chicken breast, sliced
8 pieces sliced fish cakes
6 fresh prawns, shelled
6 tbsp water
2 cloves garlic, chopped
2 tbsp cooking oil
1/2 tsp corn syrup, mixed with 1/2 tbsp water
Directions
1. Heat oil, add in garlic and stir fry till fragrant. Add in chicken pieces, stir fry till medium done.
2. Toss in fish cakes, add Sauce for Hokkien Mee and water. Bring to a slight boil, add in prawn, choy sum and noodles. Simmer on low heat for 2 minutes until noodles are cooked.
3. Add in corn starch mixture. Simmer for 30 seconds and serve.
Tips: For variety, add in bite sized pieces of squid at stage 2 of the cooking process. Instead of fish cakes, use bite sized sliced of cod or other firm meat fish. Try a combination of yellow noodles and vermicelli.
