You might’ve seen us making some Hokkien Mee (Malaysian Stir-Fry) on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
Hokkien Mee (Malaysian Stir-Fry)
Ingredients
- 1 Cup Pork Belly sliced
- 1 lb Thick Egg Noodles or use Udon noodles
- ¾ Cup Large Shrimp peeled + deveined
- 1 Cup Napa Cabbage thinly sliced
- 1 Cup Gai Lan (Chinese Broccoli) chopped
- ¼ Cup Chicken Stock
- 2 Cloves Garlic minced
- ½ Tsp Vegetable Oil
Sauce
- 1½ Tbsp Dark Soy Sauce
- 1 Tbsp Kecap Manis sweet soy sauce
- ½ Tbsp Sugar
- ½ Tbsp Cornstarch
- ½ Cup Water
Instructions
- Combine all sauce ingredients in a small bowl and set aside.
- Fill a wok halfway with water and bring to a boil. Blanche noodles for 20-30 seconds until loosened then strain.
- Dry wok and add oil over medium heat. Add in pork belly and fry until it has released some fat and crispy edges.
- Toss in shrimp and garlic and fry for 1 minute until shrimp is 50% done. Increase heat to medium-high heat. Add in noodles, sauce, and begin to stir fry. Allow to reduce a little, but continue to scrape bottom of wok.
- Add in cabbage, Gai Lan, and chicken stock. Toss everything together and cook until there’s a thin layer of sauce on the bottom.
- Enjoy!
