This is a very popular stir-fried noodles in Kuala Lumpur (KL), Malaysia ….and almost every of the local restaurant or ‘kopi tiam’ in KL will have a stall that serves this noodle ….it is savoured at all times of the day … morning, lunch, tea-time, dinner and supper …. in KL, it is called “Or Mee” – literally translated to mean “black noodles” or KL Hokkien Mee ….the secret to an authentic KL Hokkien Mee is the “chu yau char” or deep-fried pork fat which makes it so tasty & yummy!! However, I had to make do since I couldn’t get any pork fat here and what I made is purely a seafood version …and the normal vegetables used is cabbage … I used “choy sum”/flowering Chinese cabbage and soya bean-sprouts … it was awesome š
RECIPE
Ingredients:
100g – 150g med sized prawns (I added 2 jumbo tiger prawns), allow like 2 – 3 med prawns per person, cleaned & deveined
100 – 150g med sized squid, cleaned and scored
6 fish balls, halved
1 pc fis-cake, slicedĀ
2 packets of Japanese Udon noodles or if obtainable, 200g of the thick yellow Hokkien noodles, blanched in hot water
50g rice vermicelli/bee hoon, soaked to soften – optional
50 – 100g soya bean-sproutsĀ
100g choy sum/flowering Chinese Cabbage (similar to bak choy)
100ml chicken stock
2 – 3 Tbsp dark soy sauce
1 Tbsp light soy sauce
Ā½ Tbsp oyster sauce
Ā¼tsp pepper
1 Tbsp cornflour, mix with some water
1 Tbsp chopped garlic
1 Tbsp oil
sambal belacan, to serve with noodles
Methods:
- Heat oil in wok, fry chopped garlic until fragrantĀ
- Add jumbo prawns, cook covered for a couple of minutes until the head of the prawns is cooked through …. add the rest of the seafood ingredients and stir-fry for a couple of minutes
- Pour in the dark & light soy sauce and oyster sauce … stir, then add in the soya bean-sprouts and “choy sum” … stir and cover and leave to cook for 1 minute
- Add in the blanched Udon noodles and stir-fry to mix well …now pour in the chicken stock and cook, covered for a further couple minutes
- Add in the cornflour mixture and stir to ensure everything is coated with the gravy
- Dish out and serve up with sambal belacan