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malaysian hokkien mee

Malaysian Hokkien Mee

This homemade Malaysian hawker stall favourite is always a hit with my friends. I fry the pork belly until it’s crispy, then use the fat to stir-fry the noodles for an extra-tasty edge!


 1 lb fresh egg noodles

- 1 lb shrimp, peeled and deveined

- 1 lb chicken breast, sliced into thin strips

- 1 tbsp olive oil

- 1 tsp minced garlic

- 1 tsp grated ginger

- 1 tsp chili flakes

- 1 small onion, diced

- 1 cup shredded cabbage

- 1 cup sliced mushrooms

- 1 cup sliced carrots

- 1 cup bean sprouts

- 1/2 cup dark soy sauce

- 1/4 cup oyster sauce

- 1 tsp sugar

- Salt and pepper to taste

- Cilantro for garnish (optional)


1. Begin by bringing a pot of water to a boil. Once boiling, add in the fresh egg noodles and cook according to package instructions. Drain and set aside.


2. In a large pan or wok, heat olive oil over medium-high heat. Add in the shrimp and chicken strips, and cook until they start to turn pink.


3. Next, add in the minced garlic, grated ginger, and chili flakes. Cook for about 1 minute until fragrant.


4. Add in the diced onion, shredded cabbage, sliced mushrooms, and sliced carrots. Cook for about 3-4 minutes until the vegetables start to soften.


5. In a small bowl, mix together the dark soy sauce, oyster sauce, and sugar. Pour this mixture into the pan with the vegetables and stir to combine.


6. Add in the cooked egg noodles and bean sprouts to the pan. Toss everything together and cook for an additional 2-3 minutes until the noodles are coated in the sauce and everything is heated through.


7. Taste the dish and add salt and pepper to your liking.


8. Serve the Malaysian Hokkien Mee hot, and garnish with cilantro if desired. Enjoy!

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