Hokkien Mee or Hokkien Char Mee is a type of dish made out of thick yellow noodles cooked in thick dark gravy made with dark soy sauce, pork, squid, fish cake/balls, cabbage and crispy fried pork fat.
- 500g fresh Hokkien noodles
- 350g of pork belly or pork cheeks, sliced into small cubes
- 2 large squid tubes, sliced into squares
- 8 pcs fish balls, cut in half
- 1/3 head medium cabbage, sliced
- 6 cloves of garlic, minced
- 1/3 cup dark soy sauce
- 3/4 cup chicken stock
- 1 tbsp brown sugar
- 1 tbsp cornstarch diluted in 2 tbsp water
- freshly ground black pepper
- fish sauce
- 3 tbsp oil from fried pork (see below)
- Rub pork pieces with salt and freshly ground black pepper then aside for 30 minutes.
- Place pork in a wok filled with 1 cup of water. Cook in high heat uncovered, once liquid is reduced to 1/2 a cup, set aside liquid and add 1 tbsp of oil in the wok. Cover the wok and let it fry on its own oil, turning over occasionally until crispy. Remove pork pieces and set aside.
- Scoop out oil from wok and only retain 3 tbsps. Add squid, stir fry for a minute. Remove squid and set aside.
- Add fish cakes and stir fry for two minutes. Remove fish cakes and set aside.
- Turn heat to medium, add garlic and sauté until golden brown.
- Turn heat to high then toss in the noodles and cabbage. Stir fry for a minute then add dark soy sauce, sugar, chicken stock, the reduced stock on step 2, stir lightly continuously for 4-5 minutes or until noodles is nearly cooked. Add more liquid if needed.
- Add the diluted cornstarch, sugar, pork pieces, squid and fish ball. Mix until sauce becomes thick, season with fish sauce and freshly ground black pepper.