Noodles - Hokkien Mee

VEGETARIAN & THOSE WATCHING THEIR CHOLESTEROL

Ingredients for 2 persons:
250gms Glass noodles or rice noodles or gluten-free Shirataki noodles
1-2 cups fresh vegetable stock
If egg is not a problem- use only the egg whites
Standard Olive oil for stir frying (do not use extra Virgin or virgin grades)

Condiments:
2 Garlic chopped
2 Shallots chopped

Vegetables:
Beancurd - sliced and fry in little oil
Chye Sim (choy sum) or bok choy
Beansprouts

Mushrooms like Shitaki or Matsutake

Seasoning:
Seasalt
White pepper
Bragg liquid Aminos

Bragg Aminos is made from health-giving, NON-GMO soybeans and purified water. It contains no chemicals, no artificial coloring no alcohol, no gluten and purified water. They are excellent healthy, gourmet replacement for Tamari and Soy sauce. Not fermented or heated and gluten-free.

Garnishings:
Coriander leaves
Spring onions
Crispy Onion

Serve noodles with a chilli sauce:
Sliced chilli, fresh lime juice, chopped corriander and Bragg Liquid Aminos

NON VEGETARIAN HOKKIEN MEE

Ingredients for 2 persons:

Noodles:

250 gms yellow fresh Hokkien noodles - Rinse noodles in cold water and drain water in a colander.

150 gms Meehoon (rice Vermicilli) - Scald in hot water for 2 minutes then run through cold tap water and set aside in a colander.

Lai Fun (a fresh rice and wheat starch noodle) - you may use this noodles instead of Meehoon

Lard

The key ingredient for authentic Hokkien Mee is crispy fried lard. Slice 100 gms of fats and fry in high heat until brown and crispy. Keep crispy bits for garnishing and the lard oil for frying. However, this is optional.

1-2 cups fresh chicken stock

2 Eggs

Meat and Seafood:

Chicken or pork slices marinated in bragg aminos, salt and pepper

Fish cake slices or fish balls cut into 1/3rd

Medium size Prawns- shelled and devein

Squid- sliced

Vegetables:

Chye Sim vegetable cut into 1" (separate the stems from the leaves)

Bean Sprouts

Condiments:

2 Garlic chopped

2 Shallots chopped

Seasoning:

Soya sauce (dark or light- your preference) or Bragg Liquid Aminos

White Pepper

Seasalt

Garnishings:

Coriander leaves-chopped

Spring Onions

Crispy shallots

Crispy pork fats

METHOD:

In a wok, add in some oil and when the oil is hot add in 1/3rd of the chopped garlic and shallot and fry till golden brown.

Add in the meat and when cooked add in the seafood and lastly the vegetable, Chai sim, stems first. If too dry, you can add in a little chicken stock. Season with a little salt.

Remove from wok and place aside on a bowl.

In the wok, add a little cooking oil and balance of garlic and shallots and fry till till golden brown.

Add in 3 tblsp of soya sauce followed by both of the noodles. Season with a fairly generous amount of white pepper and if not salty, can add a little salt.

Move the noodles to the sides of the wok so that you create a space in the center or side of the wok. Add a little oil and fry the eggs. When ready, mix the eggs with the noodles.

Add and mix in the cooked meat and seafood and chai sim. You may now add in the beansprouts.

Heat up your chicken stock in a saucepan and add into the the above. The trick is to add the stock only when you are ready to serve so that the noodles will not absorb all of the stock leaving the noodle too dry.

Add in the crispy lard.

Garnish with chopped coriander leaves, spring onions and crispy onions

SAMBAL BELACHAN

1 inch belachan (shrimp paste) panfry without oil or grilled until brown

2 Red big Chilli

1-2 chilli padi (optional)

Sugar(a pinch)

2 Fresh Lime juice

In a mortar, add in chillies (you may remove the seeds) and pound with the pestle till fine. Then add in the cooked belachan and a pinch of sugar to taste.

When ready for serving, add fresh lime juice.

Serve noodles with sambal belachan and fresh lime. Happy indulging!

Note: If you are fond of chinese cooking, do consider investing in a wok cos it will make your cooking a whole lot easier and tastier!

MarieC1