Hokkien Mee with a Malaysian Twist

Ingredients

• 200g (7 oz) yellow noodles 200g (7 oz) yellow noodles
• 100g (3.5 oz) rice vermicelli 100g (3.5 oz) rice vermicelli
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 teaspoon dark soy sauce 1 teaspoon dark soy sauce
• 1 teaspoon chili paste (optional) 1 teaspoon chili paste (optional)
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the yellow noodles and rice vermicelli in hot water for 5 minutes, then drain and set aside.
2. 2.
   In a wok or large pan, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and sliced onion to the pan and sauté until fragrant.
4. 4.
   Add the chicken slices and shrimp to the pan and cook until they are cooked through and slightly browned.
5. 5.
   Push the chicken and shrimp to one side of the pan and add the soaked noodles and vermicelli to the other side.
6. 6.
   Mix the soy sauce, oyster sauce, dark soy sauce, chili paste (if using), sugar, salt, and pepper in a small bowl. Pour the sauce over the noodles and vermicelli.
7. 7.
   Stir-fry everything together, ensuring the noodles are evenly coated with the sauce and the ingredients are well combined.
8. 8.
   Add the bean sprouts to the pan and continue stir-frying for another 2-3 minutes until the bean sprouts are slightly wilted.
9. 9.
   Taste and adjust the seasoning if needed.
10. 10.
    Serve the Hokkien Mee hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or impurities.
• Yellow noodles and rice vermicelli — Soaking them in hot water before stir-frying helps soften them and prevents them from sticking together.

Tips & Tricks

• For a spicier kick, add more chili paste or garnish with sliced red chilies.
• Customize the dish by adding your favorite vegetables such as sliced bell peppers or cabbage.
• To make it more indulgent, top the Hokkien Mee with a fried egg or crispy fried shallots.
• If you prefer a vegetarian version, substitute the chicken and shrimp with tofu or tempeh.
• Leftovers can be refrigerated and reheated the next day, but the noodles may become slightly softer.

Serving advice

Serve the Hokkien Mee hot as a main course. It pairs well with a side of sambal chili paste for an extra kick of heat. Enjoy it with a squeeze of lime juice for a refreshing tang.

Presentation advice

Garnish the Hokkien Mee with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Malaysian-style bowl or plate to enhance the authenticity of the dish.