Cherry & Dennis Helper Habitat
Malaysian Hokkien Mee
馬來西亞福建麵
Recipe overview
Thick yellow noodles, pork, prawns and cabbage braise briefly in dark soy stock for Kuala Lumpur-style depth.
01
Ingredients
Main ingredients
- 700 g thick yellow noodles
- 250 g sliced pork loin
- 200 g deveined prawns
- 300 g cabbage
- 4 cloves garlic
- 450 ml stock
Pork marinade
- 1 tsp light soy sauce
- 1 tsp cornstarch
Noodle sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp white pepper
02
Tools
- large wok
- wok spatula
- cutting board
- kitchen knife
- food thermometer
03
Steps
Step 1
1. Mix the pork with its marinade and refrigerate for 15 minutes
Mix the pork with its marinade and refrigerate for 15 minutes.
Step 2
2. Check and devein the prawns and pat dry
Check and devein the prawns and pat dry; shred the cabbage and chop the garlic.
Step 3
3. Rinse the noodles briefly in warm water to separate them
Rinse the noodles briefly in warm water to separate them, then drain without soaking.
Step 4
4. Heat the wok
Heat the wok, add oil, and stir-fry the pork in one layer for 2 to 3 minutes.
Step 5
5. Add the prawns and cook until the surfaces turn opaque
Add the prawns and cook until the surfaces turn opaque, then remove both proteins.
Step 6
6. Fry the garlic for 30 seconds in the same wok
Fry the garlic for 30 seconds in the same wok, then add the cabbage for 2 minutes.
Step 7
7. Add the noodles
Add the noodles, loosen them with the spatula, and combine with the cabbage.
Step 8
8. Pour in the stock
Pour in the stock, dark soy, oyster sauce and white pepper and bring to a simmer.
Step 9
9. Cover and braise over medium heat for 4 minutes so the noodles absorb the sauce
Cover and braise over medium heat for 4 minutes so the noodles absorb the sauce.
Step 10
10. Return the pork and prawns and toss for 2 to 3 minutes until fully cooked
Return the pork and prawns and toss for 2 to 3 minutes until fully cooked.
Step 11
11. Confirm the pork reaches at least 71°C
Confirm the pork reaches at least 71°C; prawns must be opaque and firm throughout.
Step 12
12. Toss over high heat for 30 seconds to reduce excess sauce
Toss over high heat for 30 seconds to reduce excess sauce, then serve immediately.
Common mistakes
- Do not cook ingredients that are still frozen or poorly drained because heating and seasoning will be uneven.
- Do not force the cooking with excessive heat; a browned exterior does not prove the centre is safely cooked.
- Keep raw and cooked food, knives and boards separate, and wash hands after touching raw ingredients.
- Do not leave the finished food at room temperature; eat, hold hot, or refrigerate within 2 hours.
Tips
Measure and arrange every ingredient before starting to reduce omissions and cross-contamination.
