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malaysian hokkien mee

Recipe by
barbara lentz
beulah, MI

This is a dish that originated in Southeast Asia. Delicious

yield 2 serving(s)
prep time 20 Min
cook time 15 Min
method Stir-Fry

Ingredients For malaysian hokkien mee

  • 12 oz
    pork belly
  • salt
  • 8 oz
    shrimp peeled and deveined
  • 2 Tbsp
    oyster sauce
  • 1/2 tsp
    sesame oil
  • 1/4 tsp
    white pepper
  • 2 Tbsp
    thai sweet soy sauce
  • 3 Tbsp
    thai black soy sauce
  • 1 Tbsp
    thai thin soy sauce
  • 1 c
    pork or chicken stock
  • 4 clove
    garlic minced
  • 4 c
    cabbage shredded
  • 1 Tbsp
    shaoxing wine
  • 1/2 pkg
    hokkien noodles
  • 2 Tbsp
    cornstarch mixed with 2 tbsp water

How To Make malaysian hokkien mee

  • 1
    Cut the fatty part of the Pork belly off the lean part. Take the skin off if its there. Cut the fatty parts into little chunks or strips. Add the fatty piece to a hot pan and Sprinkle with salt. Add 1/2 cup of water and cook until the water has evaporated. Turn the heat to low and continue to cook until the fat is crispy. Remove with slotted spoon to a paper towel lined paper plate. Set aside. Cut the lean part of the pork belly into strips and set aside.
  • 2
    Mix the oyster sauce, sesame oil, white pepper, Thai sweet soy sauce, black soy sauce, thin soy sauce and chicken stock. Set aside. Mix the cornstarch and water together and set aside.
  • 3
    In a wok or large skillet add some of the rendered pork fat. Add the pork strips and sear until browned. Add the shrimp and cook about 1 minute. remove with slotted spoon and set aside.
  • 4
    Add the garlic and saute 30 seconds. Add the cabbage and shoaxing wine. Next add the noodles toss and pour in the sauce. Continue to cook a couple of minutes then add the pork and shrimp back to the pan. Move everything to the side and add the cornstarch mixture and turn the heat up until sauce is thickened. Stir fry everything together. Serve with the crispy pork fat sprinkled on top

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