malaysian hokkien mee

Name: Malaysian Hokkien Mee
Prep time: 20 min
Cook time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 12 ounce(s) pork belly; salt; 8 ounce(s) shrimp peeled and deveined; 2 tablespoon(s) oyster sauce; 1/2 teaspoon(s) sesame oil; 1/4 teaspoon(s) white pepper; 2 tablespoon(s) thai sweet soy sauce; 3 tablespoon(s) thai black soy sauce; 1 tablespoon(s) thai thin soy sauce; 1 cup(s) pork or chicken stock; 4 clove(s) garlic minced; 4 cup(s) cabbage shredded; 1 tablespoon(s) shaoxing wine; 1/2 package(s) hokkien noodles; 2 tablespoon(s) cornstarch mixed with 2 tbsp water

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barbara lentz

beulah, MI

Updated on Feb 11, 2021

This is a dish that originated in Southeast Asia. Delicious

Rate

prep time 20 Min

cook time 15 Min

method Stir-Fry

yield 2 serving(s)

Ingredients

12 ounces pork belly
salt
8 ounces shrimp peeled and deveined
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
2 tablespoons thai sweet soy sauce
3 tablespoons thai black soy sauce
1 tablespoon thai thin soy sauce
1 cup pork or chicken stock
4 cloves garlic minced
4 cups cabbage shredded
1 tablespoon shaoxing wine
1/2 package hokkien noodles
2 tablespoons cornstarch mixed with 2 tbsp water

How To Make malaysian hokkien mee

Step 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.

Step 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.
Step 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.
Step 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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