Malaysian Fried Hokkien Noodles Recipe
DAY 20, HUB #20
How do you like this hawker style dish?
Best Delicacies in Malaysia
In Malaysia, you can find the cheapest and best delicacies in hawker stalls and food court.
Some patrons may not be able to accept the filthy environment especially roadside hawker stalls and open air food court but you can have full assurance that these low profile chefs provide the best hawker cuisine with superb culinary skills.
The commonly loved popular hawker style fried dishes are Fried Kuey Teow (Flat Rice Noodles), Fried Hokkien Mee (Yellow Noodles), Nasi Lemak, Fried Beehun (Rice Vermicelli) and Wanton Mee.
My favorite dish is the Fried Hokkien Mee (Yellow Noodles). I love the taste of chives mixed with prawn and yellow noodles. Unfortunately, not all Chinese restaurants could whip up this dish as tasty as the hawker stalls.
In this article, you will find Fried Hokkien Mee (Yellow Noodles ) recipe which I highly recommended for quick and easy meal that you can have for lunch or dinner.
Why Hokkien Mee?
Fried Hokkien Mee are popularly consume in Malaysia, Indonesia and Singapore because this dish uses less ingredients which are easy to purchase in wet market, low cost and quick to cook in just 10-15min.
Choose your Seafood.
Fried Hokkien Mee is usually stir fried with 2 large prawns or some cockles or a few slices of fish cakes, while the rest of the ingredients remain unchanged, such as the eggs, bean sprouts with tails, chopped chives and the 3 sauces mixture of light soy sauce, dark soy sauce and oyster sauce.
However, you may have to choose either one of the 3 seafood because the hawker does not include all of them unless you are willing to pay extra money to have them in your Fried Hokkien Mee dish.
You can also request for spicy or non-spicy noodles to accommodate your taste buds.
A brief history
It was rumored that Fried Hokkien Mee ( Yellow Noodles ) also known here locally as “Hokkien Mee” or “Hokkien Char Mee” was first created by the Fujian immigrants from China.
Back then, these immigrants are laborers worked in Malaysia, who earned little income by day.
By evening, they became so idle that they created Fried Hokkien Mee dish in order to earn extra side income.
During the olden days, oil was scarcely available which makes the laborers resort to use pork fat in order to produce oil by heating it up.
When the pork fat started to ooze out the oil, it produces a fragrant aroma that goes well with seafood and flat rice noodles.
Nowadays, you could hardly find any of these hawkers use pork fat because consumers are more aware of the high cholesterol and fats which may induce heart diseases, high blood pressure which are chart toppers illness in the world.
Use Sunflower Oil For Cooking
How to Fry Hawker Style Fried Hokkien Mee
In order to fry “Fried Hokkien Mee; the hawker style, remember to parboil the yellow noodles.
Drain them in a strainer and let the tap water run on them while you shake the strainer to loosen up the flat rice noodles, so that they don’t stick to each other.
For healthier choice, you can replace the seafood with slices of pork, chicken strips, ham or simply omit them.
My kids hated bean sprouts, so I replaced the vegetables with green mustard, kangkong, spinach or Chinese cabbage. Although bean sprouts are much cheaper, a bag of bean sprouts cost $1.50, makes 10 plates of Hokkien Mee! No wonder these hawkers chose bean sprouts to save cost.
Break an egg or 2 to blend it together with the yellow noodles whiles chives or spring onion are optional, depending on your liking.
Tip to take Note:
Do not change the sauces mixture because that is the secret recipe to the tasty Hokkien Mee.
The disadvantages and how to rectify them
The disadvantages of this dish are it if high in cholesterol and saturated fat due to the oily yellow noodles and usage of pork fat to bring up delicious aroma.
Hence, it is wise to replace the pork fat with corn oil or sunflower oil which is much healthier and low in cholesterol.
Besides that, you can reduce the oil in yellow noodles by rinsing them under running tap water and parboil the noodles in a pot of boiling water to discard the oil and coloring. You will be shock to see the amount of oil floats on the surface of the hot water and the yellow coloring diluted in it too.
Tip to take Note:
Do not boil too long as the noodles may turn too soft and sticky that may result the noodles stick to the base of the wok when you fry them and breaks up into smaller pieces.
Here is the recipe which I saw how the hawker prepared when I requested a take away last week. An awesome experience to watch him “danced along” with the soup ladle, the wok and the big flames “danced” to the rhythm.
The Main IngredientsClick thumbnail to view full-size
- A bag of yellow noodles ( 400g)
- A few garlic, chopped
- ½ Big onion, cut into lengths
- 3-5 large prawns, remove heads, shells and tails. Cut into quarters.
- 3 stalks chive, cut into quarters
- 20 slices of carrots, cut into strips ( optional )
- 1 egg
- A handful of bean sprouts, / or any green vegetables ( I used spinach )
- 1 tbs oyster sauce, mix in a small bowl
- 1 tbs light soy sauce, mix in a small bowl
- 2 tbs dark soy sauce, mix in a small bowl
- 1 tsp salt
- a few dash of pepper
How to boil Yellow Noodles
- Bring half pot of water to boil.
- You can also use the wok if you want to.
- Rinse a packet of yellow noodles into a basin of tap water.
- Once the boiling water starts to form bubbles, transfer all the yellow noodles into the pot.
- Use a fork to separate the noodles.
- Once the noodles turn semi-soft, turn off heat.
- Quickly pour the all the contents from the pot into a strainer and on the tap.
- Let the cool water runs through the noodles in order to loosen them .
Step-by-Step Instructions to fry Hawker Style Fried Hokkien Mee
- Heat up wok with 2 tabs of oil. Stir fry chopped garlic and onions until fragrant.
- Add in carrot strips and chives. Stir fry for 5 minutes until the carrots turn soft.
- Add in spinach and continue to stir fry for a couple of minutes.
- Add in prawns. Stir fry until the prawns meat turn red pinkish.
- Pour in the par-boiled yellow noodles and quickly stir fry so that the noodles do not stick to the sides of the wok.
- Shove the noodles aside. Pour in 1 tbs of oil and add in the egg. Quickly mix the egg and noodles together. Keep stirring until all the ingredients are well blend with the noodles.
- Add in the 3 mixed sauces, pour in a circle form. Add in 1 tsp of salt a give a generous shake of pepper. Keep stirring until the sauces are well blend with the noodles. Otherwise, some parts of the noodles are still yellow
- Turn off heat and transfer to a flat plate. Garnish with fried shallots, chopped spring onions and diced red chilly or your favorite chilli sauce.
|Serving size: 1 serving 150g|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 5 g||25%|
|Unsaturated fat 0 g|
|Carbohydrates 3 g||1%|
|Sugar 0 g|
|Fiber 1 g||4%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Singapore Fried Hokkien Mee
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