Black Hokkien Mee Recipe

• Stir-Fried Thick Fat Noodles
• 400 gm fat noodles
• 75 gm meat (pork or possibly chicken)
• 1 pch salt
• 1 dsh pepper
• 100 gm prawns _ shell but leave tails intact
• 100 gm squids--clean and slice
• 1 tsp light soy sauce
• 1/2 tsp sesame oil
• 1/8 tsp pepper
• 100 gm pork fat (optional) dice and stir-fry till light brown and crispy. Drain the fat crispies.
• 100 gm Chinese cabbage (wong nga pak)-cut into 1cm strips
• 1/2 Tbsp. chopped garlic
• 2 Tbsp. oil
• 1 tsp light soy sauce
• 1 Tbsp. oyster sauce
• 1 dsh pepper and monosodium glutamate
• 1/2 tsp salt, or possibly to taste
• 1/2 tsp sugar, or possibly to taste
• 1/2 tsp chicken stock granules
• 1 Tbsp. thick soy sauce (for added colour)
• 1 c. stock or possibly water

1. Method:SCALD noodles in boiling water for 1 minute.
2. Drain and steep in cool water till noodles are soft.
3. Press the strands of noodles with your fingers and if the texture is soft and tender, strain and put aside.
4. Season chicken with ingredients (A) and prawns and squids with ingredients (B).
5. Set aside for 10-15 min.
6. Heat oil in wok and saute/fry garlic till lightly browned and fragrant.
7. Add in meat and stir-fry well.
8. Stir in prawns and squids and toss lightly.
9. Put in noodles and sauce ingredients, and toss well.
10. Add in Chinese cabbage and chicken stock.
11. Stir well, cover wok and simmer over medium-low heat.
12. (Add in more thick soy sauce for colour if preferred.)
13. Remove the wok cover and lower the heat.
14. Simmer noodles for a short while until gravy is thick.
15. Sprinkle a few pcs of pork crisps (optional).
16. Turn up the heat and stir the noodles briskly.
17. Dish out and serve with sambal sauce.

noodles, noodles, pork, salt, pepper, shell, soy sauce, sesame oil, pepper, pork, cabbage, garlic, oil, soy sauce, oyster sauce, pepper, salt, sugar, chicken, soy sauce, stock

Taken from cookeatshare.com/recipes/black-hokkien-mee-85912 (may not work)