Hokkien Mee

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This is one of my favourite malaysian recipes. This dish is best made just before serving.

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Steps

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Rinse noodles under hot water.

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Drain.

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Transfer to a large bowl , separate with a fork.

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Heat a large oiled non-stick pan.

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Pour in half the combined eggs and water.

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Swirl pan to make a thin omelette.

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Cook until just set.

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Transfer omelette to board , roll tightly , cut into thin strips.

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Repeat with remaining egg mixture.

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Heat 1 tablespoon of the oil in a wok or large pan.

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Stir-fry ginger , garlic , chilli and sugar until fragrant.

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Add vegetables.

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Stir-fry until cabbage is just wilted.

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Remove vegetables from pan.

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Heat remaining oil in same pan.

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Stir-fry noodles 2 minutes.

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Add vegetables , pork and combined sauces.

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Stir-fry until heated through.

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Serve sprinklered with omelette strips.

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Ingredients

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hokkien noodles, eggs, water, vegetable oil, fresh ginger, garlic, red chilies, sugar, red capsicums, green capsicum, green onions, chinese cabbage, chinese barbecue pork, ketjap manis, oyster sauce