Stir Fry Noodle In Dark Sauce / Hokkien Mee. Hokkien char mee (Hokkien fried noodles; 福建炒麵) is served in Kuala Lumpur and the surrounding region. Scramble the egg quickly with a spatula until it is semi set. The key is the prawn broth and a good sambal with the noodle will be too good to resist.
Anyway, for this guest post, I've got Citrus and Candy to share her favorite recipe with us—KL Hokkien Mee, or stir-fried dark noodles commonly found in Kuala Lumpur, the capital city of. This Hokkien noodles recipe creates a super rich and fragrant one-pan meal that contains tender These days it's pretty easy to find this type of noodle in a grocery store like Whole Foods in the These noodles absorb sauce well and stay chewy during the stir fry. This is a very typical stir fried noodle dish that I have as a midweek meal. You can have Stir Fry Noodle In Dark Sauce / Hokkien Mee using 14 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Stir Fry Noodle In Dark Sauce / Hokkien Mee
- Prepare 300 grams of fresh yellow egg noodle.
- Prepare 2 cup of choy sam vegetable.
- Prepare 1/2 cup of spring onion.
- It's 10 of medium cooked fish ball cut in half.
- You need 10 of medium shrimp / prawn.
- It's 1 tbsp of oil.
- Prepare 2 of small red cili.
- You need of sauce.
- Prepare 3 tbsp of soy sauce.
- It's 1 tbsp of dark sauce.
- It's 2 tbsp of oyster sauce.
- You need 2 cup of stock / water.
- Prepare 1/2 tbsp of Of sugar.
- You need 2 tbsp of fine dice garlic and shallot.
One that doesn't require specific ingredients - just use whatever you have. Charlie is the name I have given to my All Purpose Chinese Stir Fry Sauce. That's how fond I am of him - I've named him. This recipe is a great vegetarian meal base that leaves room for chicken to be added if a meatier dish is desired! - by Chantal Walsh.
Stir Fry Noodle In Dark Sauce / Hokkien Mee instructions
- In pan with oil saute dice garlic and shallot then add in prawn and fish ball with green vegetable then add water / stock bring it to a boil.
- Add yellow noodle and mix well till sauce start to dry and starchy off heat add scallion and serve hot.
Stir in sauce mixture. 'Mee goreng mamak' is a specific stir-fried noodles dish sold at Mamak eateries in Malaysia and Singapore. Chinese dark soy sauce is much too salty, but what about Thai black soy sauce? It is also neither salty nor sweet and is My question is also relevant for the KL Hokkien noodles dish. Top down view of stir fry seafood Hokkien noodle. Stir fried egg noodles in Hokkien style (Mee Fried yellow noodles or Hokkien mee in phuket style.