Hokkien Mee

Make Ahead and Storage

Best fresh. Keeps 1 day refrigerated; reheat in a very hot wok.

How to Make Hokkien Mee

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1. Render the diced pork fat in a dry wok over a low heat for 15 minutes, until the pieces are golden and crisp.

   Mark done Start 15 min timer

2. Lift the crisp pieces out and keep them. Leave the rendered fat in the wok.

   Mark done

3. Turn the heat to maximum and fry the garlic in the fat for 20 seconds.

   Mark done

4. Add the pork loin and fry 2 minutes.

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5. Add the prawns and fry 90 seconds, then lift both out.

   Mark done

6. Add the noodles and both soy sauces and toss, then leave still for 30 seconds so they catch. Repeat twice.

   Mark done Start 30 sec timer

7. Add the oyster sauce, sugar, white pepper and stock and bring to a hard boil.

   Mark done

8. Add the cabbage and cook 2 minutes.

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9. Return the pork and prawns, stir the cornflour slurry in, and toss until the sauce clings.

   Mark done

10. Scatter the crisp pork lard over and serve with sambal.

    Mark done

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Tips for Success

• Render your own lard. It is the dish.
• Leave the noodles still so they catch on the metal.
• Dark soy for colour, light soy for salt — both.

Serving Ideas

Sambal belacan · Pickled green chillies · Chinese tea

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Hokkien Mee Nutrition

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.