Recipe: Delicious Stir Fry Noodle In Dark Sauce / Hokkien Mee

Ian Jackson
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Recipe: Delicious Stir Fry Noodle In Dark Sauce / Hokkien Mee
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Recipe: Delicious Stir Fry Noodle In Dark Sauce / Hokkien Mee Delicious, fresh and tasty.

Stir Fry Noodle In Dark Sauce / Hokkien Mee. Stir Fry Noodle In Dark Sauce / Hokkien Mee instructions In pan with oil saute dice garlic and shallot then add in prawn and fish ball with green vegetable then add water / stock bring it to a boil. Add yellow noodle and mix well till sauce start to dry and starchy off heat add scallion and serve hot. Great recipe for Stir Fry Noodle In Dark Sauce / Hokkien Mee.

It's a secret ingredient that will give your noodle sauce an extra kick and make it taste like the real-deal Chinese style.

Stir-fry each portion of Hokkien noodles separately.

Add a beaten egg and stir-fry quickly.

You can cook Stir Fry Noodle In Dark Sauce / Hokkien Mee using 14 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Stir Fry Noodle In Dark Sauce / Hokkien Mee

  1. You need 300 grams of fresh yellow egg noodle.

  2. Prepare 2 cup of choy sam vegetable.

  3. Prepare 1/2 cup of spring onion.

  4. You need 10 of medium cooked fish ball cut in half.

  5. You need 10 of medium shrimp / prawn.

  6. You need 1 tbsp of oil.

  7. You need 2 of small red cili.

  8. Prepare of sauce.

  9. You need 3 tbsp of soy sauce.

  10. Prepare 1 tbsp of dark sauce.

  11. It’s 2 tbsp of oyster sauce.

  12. Prepare 2 cup of stock / water.

  13. It’s 1/2 tbsp of Of sugar.

  14. Prepare 2 tbsp of fine dice garlic and shallot.

Add a quarter each of the yellow noodles, thick bee hoon and thin bee hoon and stir-fry again quickly to mix.

Add a little dark soy sauce for colour.

Push noodles to one side of wok.

Add the noodles to the pan.

Stir Fry Noodle In Dark Sauce / Hokkien Mee step by step

  1. In pan with oil saute dice garlic and shallot then add in prawn and fish ball with green vegetable then add water / stock bring it to a boil.

  2. Add yellow noodle and mix well till sauce start to dry and starchy off heat add scallion and serve hot.

Add the beef and any juices in the bowl.

Top with remaining scallions/shallots and serve.

Season the stock with fish sauce and dark soy sauce.

Scramble the egg quickly with a spatula until it is semi set.

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