Hokkien Mee

Name: Hokkien Mee
Ingredients: 600 g hokkien noodles; 2 eggs, beaten; 1 tablespoon water; 60 ml vegetable oil; 2 tablespoons grated fresh ginger; 4 cloves garlic, crushed; 4 small fresh red chilies, seeded,sliced; 2 teaspoons sugar; 200 g red capsicums, seeded,sliced; 150 g green capsicum, seeded,sliced; 4 green onions, sliced; 100 g shredded Chinese cabbage; 400 g Chinese barbecue pork, sliced; 80 ml ketjap manis; 60 ml oyster sauce

15 ingredients

12 steps

Ingredients

600 g hokkien noodles
2 eggs, beaten
1 tablespoon water
60 ml vegetable oil
2 tablespoons grated fresh ginger
4 cloves garlic, crushed
4 small fresh red chilies, seeded,sliced
2 teaspoons sugar
200 g red capsicums, seeded,sliced
150 g green capsicum, seeded,sliced
4 green onions, sliced
100 g shredded Chinese cabbage
400 g Chinese barbecue pork, sliced
80 ml ketjap manis
60 ml oyster sauce

Directions

1

Rinse noodles under hot water; drain.
2

Transfer to a large bowl, separate with a fork (being careful not to break them).
3

Heat a large oiled non-stick pan; pour in half the combined eggs and water.
4

Swirl pan to make a thin omelette; cook until just set.
5

Transfer omelette to board, roll tightly, cut into thin strips.
6

Repeat with remaining egg mixture.
7

Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
8

Add vegetables; stir-fry until cabbage is just wilted.
9

Remove vegetables from pan.
10

Heat remaining oil in same pan; stir-fry noodles 2 minutes.
11

Add vegetables, pork and combined sauces; stir-fry until heated through.
12

Serve sprinklered with omelette strips.