Filipino-style Hokkien Mee

Ingredients

In this Filipino-style adaptation of Hokkien Mee, we incorporate traditional Filipino ingredients such as calamansi juice, soy sauce, and garlic to infuse the dish with the distinct flavors of the Philippines. Additionally, we use a variety of fresh seafood commonly found in Filipino cuisine, such as shrimp and squid, to enhance the taste and texture of the dish. We alse have the original recipe for Hokkien mee, so you can check it out.

• 250g (8.8 oz) Hokkien noodles 250g (8.8 oz) Hokkien noodles
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) squid, cleaned and sliced into rings 200g (7 oz) squid, cleaned and sliced into rings
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons calamansi juice (or lime juice) 2 tablespoons calamansi juice (or lime juice)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• 2 cups (470ml) chicken or seafood broth 2 cups (470ml) chicken or seafood broth
• 1 cup (235ml) water 1 cup (235ml) water
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)
• Crispy fried garlic (for garnish) Crispy fried garlic (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 22g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the cooking oil in a large pan or wok over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the shrimp and squid to the pan, and cook until they turn pink and opaque.
3. 3.
   Push the seafood to one side of the pan and add the Hokkien noodles. Stir-fry the noodles for a minute to coat them with the flavors of the seafood.
4. 4.
   Pour in the soy sauce, calamansi juice, chicken or seafood broth, and water. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the noodles to absorb the flavors.
5. 5.
   In a small bowl, dissolve the cornstarch in water to create a slurry. Pour the slurry into the pan and stir well to thicken the sauce.
6. 6.
   Remove the pan from heat and garnish the dish with chopped spring onions and crispy fried garlic.
7. 7.
   Serve the Filipino-style Hokkien Mee hot and enjoy!

Treat your ingredients with care...

• Hokkien noodles — Cook the noodles according to the package instructions, usually by boiling them for a few minutes until they are al dente. Rinse them with cold water to stop the cooking process and prevent them from sticking together.
• Calamansi juice — If you can't find calamansi juice, you can substitute it with lime or lemon juice for a similar tangy flavor.
• Crispy fried garlic — To make crispy fried garlic, thinly slice garlic cloves and fry them in hot oil until golden brown and crispy. Drain them on a paper towel to remove excess oil.

Tips & Tricks

• For an extra kick of heat, add sliced chili peppers or a drizzle of chili oil to the dish.
• Feel free to add other seafood such as mussels or fish fillets to make the dish even more flavorful.
• If you prefer a thicker sauce, increase the amount of cornstarch slurry.
• To make the dish more colorful, add some sliced bell peppers or carrots.
• Serve the Filipino-style Hokkien Mee with a side of calamansi wedges for an extra burst of citrus flavor.

Serving advice

Serve the Filipino-style Hokkien Mee hot as a main course. It pairs well with a side of pickled vegetables or a fresh green salad.

Presentation advice

Garnish the dish with a sprinkle of chopped spring onions and a generous amount of crispy fried garlic. The vibrant colors and aromatic toppings will make the dish visually appealing.