Hokkien noodle varies from North to South of Malaysia while Singapore also has their own version. Where I come from, we like the extra thick egg noodle Hokkien mee in very dark sauce. Since there is no way to get any noodle close to what we used in Malaysia, I replace them with spaghetti and find the texture of the noodle works well for the dish.
In order to cook this noodle, you need to have the “right” soy sauces. I used dark soy sauce, light soy sauce and sweet soy sauce. Avoid the Japanese soy sauce when making Chinese dishes, Kikoman and most Japanese soy sauce do not taste the same as what we use. Try to find soy sauce made in Malaysia, Singapore or china.
On the left, I have “Pearl River Bridge” dark soy sauce, this dark soy sauce has more depth than the second left Tai Hua dark soy sauce. Second from the right is typical light soy sauce and the right one is widely sold in the Netherlands – Indonesian sweet soy sauce. If you do not have all of them, just use a light soy and a dark soy, you can add a little sugar to replace the sweet soy sauce.
Ingredients (for 2):
- 3 cloves garlic – roughly chopped
- 100 gram pork – Thinly sliced and marinate (5-10 minutes) with a dash of oyster sauce, light soy sauce, sugar and corn flour
- 6 prawns (or more if you like) – up to you if you want to remove the shell or not, here I did not bother to
- 1/2 fried fish cake – I manage to find fish cake (made in Singapore) in our local Asian store, slice thinly
- Choy sam – wash and cut in about 2 inch length. I did not use it because I did not have the vegetable in my fridge when cooking
- 1 egg
- Light soy sauce
- Dark soy sauce
- Sweet soy sauce (or sugar)
- 1 chicken stock cube (size about 1cm x 1cm x 1cm)
- 140 gram spaghetti – boiled in salted water to the recommended time on the packaging to al dante
- 1 tablespoon cooking oil
- Put the spaghetti to boil with 1 tablespoon of salt in the water.
- Heat up a wok/pan with some oil and add the garlic. Careful not to burn the garlic.
- Add the marinated pork, cook till 90%.
- Add the fried fish cake. Keep stirring.
- Add 2 scoops of water from the boiling pasta to the wok/pan.
- Add a dash of the soy sauces and cube stock, taste the sauce if it’s salty enough, add more soy sauces if need to. Turn down the heat so the sauce does not dry up.
- Add the cooked spaghetti into the wok/pan, mix well.
- Add the prawns and vegetable. Turn off the heat when the prawns are cooked (turned completely red/orange).
- While the noodle is still hot in the wok/pan, add an egg and stir quick and thoroughly through the noodle.
Serve while it’s hot. We like it with a dash of chinese dark vinegar, you can also eat with some chopped chili if you like your noodle bit spicy.