Ingredients
Preparations of Ingredients
- 500 g Yellow Egg Noodles, (Hokkien Noodles from Asian Shop)
- 2 cloves garlic
- 30 g cooking oil, EVOO is preferred
- 100 g Pork Fillet, sliced, Marinated with 1/2 tsp cornflour & 1/2 tsp soy sauce)
- 100 g Prawns, raw peeled, (Marinated with salt & pepper.)
- 100 g Fish Cake, sliced, (From Asian shops)
- 150 g water
- 1 tsp cornflour, Mix this with the water
- 1 tablespoon oyster sauce
- 1 tsp Thick Dark Sauce, (Thick Caramel Sauce from Asian shop)
- 2 tsp light soy sauce or tamari
- 200 g chinese greens, (Choy Sum) - cut into 1 inch length
- salt and pepper, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Wash the noodles in warm water (to loosen it up), drain and set aside.
2. Place garlic into TM bowl, chop for 5 seconds on SP6.
3. Scrap down side of bowl and add oil and saute for 2 mins on Varoma SP1.
4. Add marinated pork, saute for 2 min on Varoma, Reverse & SP1.
5. Add the noodles, prawns, fish cake, water, oyster sauce, soy sauce, dark sauce, pepper and salt (to taste). Cook for 4 min on Varoma, Reverse SP1.
6 Add the vegetables - use the spatula to mix it into the noodles. Cook for a further 2 minutes on Varoma, Reverse SP1
7. Serve with cut chilli and soy sauce.
Note: You can also use turn the Dial to SP6 REVERSE for 1 to 3 secs, to help the noodles mix properly (but use this with caution as you do not want to break the noodles too much).
"Gentle stir setting" Describe the preparation steps of your recipe
Fried Noodles - (Hokkien Mee - KL Hawker Style)
Tip
In order to enhance the taste, you can substitute the garlic with "fried garlic and onions" - which you can pre-make (chopping garlics and onions and cooking them in oil and some salt; using your wok). The fried ingredients can be stored in bottles and kept in your fridge. Use this whenever you need to do stir-fry or your favourite Hainanese Chicken Rice. This will cut down cooking time and makes really yummy stir fry in your TM.
Another optional ingredient is "crispy pork fat" - made by cutting the pork fat into cubes and frying them until crispy. When serving the noodles, just add 1 tbsp of crispy pork fat to noodles and serve.
Based on my experience, you should get a very tasty homemade "Fried Hokkien Mee" - similar if not better than those using your wok. The noodles will look good if there is just enough sauce/gravy (but not too runny). Nonetheless, this comes only with practice, or having someone show you how to make it or having tasted some of the best hawker-style KL Hokkien Mee. Enjoy.....
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
1. I think the noodles need to be put in last because it turned to mush (even without going at speed 6).
2. Far too many ingredients for the thermomix to effectively turn so none of the vegetables were cooking. I think it's better to take the ingredients out and fry it in a wok instead (which is what I ended up doing)
3. Definitely not enough soy sauce - I added about 8 extra tbsp dark soy sauce, 1 tbsp oyster, 1 tbsp sweet soy sauce and 2 tbsp light soy sauce to get a brown color.
Thanks for sharing the recipe! Unfortunately a bit of a mess and had to resurrect it at the end in a wok.
Tried this today. It was quick, easy and yummy! Thank you for sharing the recipe!