The authentic Malasyan hokkien noodles recipe
In Malaysia, this is a famous street food dish. It is particularly well known in Ipoh. This stir-fry has more soy sauce and is not dry-roasted as other noodles are usually cooked. It is a versatile dish and the recipe varies depending on the meat used.
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry wine
- 1⁄2 tablespoon sugar
- 1⁄2 teaspoon white pepper powder
- 150 g Chinese egg noodles
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 ks small of ginger
- 10 shrimps
- 5 sepia
- 110 g canned mussels
- 1 Cup bean sprouts
- 20 g chives
Put all the sauce ingredients in a bowl, mix well and set aside.
Cook the noodles in a pot of boiling water. Drain, run under cold water and place in a bowl.
Place a wok or frying pan over medium-high heat with a little oil.
Add the ginger and garlic and cook until golden brown.
Add the prawns and squid. Continue cooking until almost done.
Add the noodles and sauce. Mix well.
Add the bean sprouts, chives and mussels with their juice.
Mix well and cook for about 30 seconds.
Serve immediately and enjoy this delicious Malaysian dish.