Black Hokkien Mee

This is the Kuala Lumpur variant of Fried Hokkien Prawn Noodles, similar to the usual Chinese Stir-Fry, but going crazy with the rendered lard and dark soy sauce, the darker the better.

  1. Get your noodles, or linguine boiling in a pot and have your ingredients all ready. Drain your noodles or pasta as soon as they’re done. This is important ‘cos stir-frying is a whizz, no time for chopping carrots while your garlic is burning away into a pile of charred lumps.
  2. In a screaming hot wok of a tablespoon of oil, get your slices of Chinese sausage, or lardons in.
  3. Add minced garlic, minced onion and a slice of ginger into the wok to flavour the oil.
  4. Welcome the Aroma Fairies.
  5. Carrots go in ‘cos they take longer to cook through.
  6. Once your carrots are almost done, add a small bit of oil and crack in a egg, stirring it about erratically till about done.
  7. Then, add in your marinated (minus soy sauce) Melt-In-Your-Mouth Pork, stir-frying it with small quantities of the noodle boiling water.
  8. Toss in leafy green vegetables and drained noodles.
  9. Go crazy with the dark soy sauce till it’s all nice and blackish. (Bear in mind that doing this can get VERY salty, so the darker the soy sauce, the better.)
  10. Season with light soy sauce if necessary.
  11. Add a generous pinch of sugar and still happily away.
Advertisements

About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: