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Hokkien Fried Noodles (Chow Mien)

A few weeks ago, on Good Friday, after our respective Good Friday service, our church had a combined lunch with the Emanuelu Church, a Samoan congregation that is renting our facilities for their church service. We had a wonderful time chatting and getting to know each other better. And to think that we share the same building every Sunday and yet practically had no contact with each other makes some of us quite contemplative on that day.


Apart from the conversations, we also had a great time tasting and sharing each other's cuisine. A treat indeed! For this potluck, I cooked Hokkien Chow Mien. Which literally means Hokkien fried noodles. Hokkien is a province in China better known as Fujian. After the meal, someone asked me how I cooked it and so here it is, after several weeks, I'm putting up my own Hokkien Chow Mien recipe.


If you search on the internet, there are so many recipes that you can follow and there are quite different ingredients that you can use to make Hokkien fried noodles. But this is how I made it and usually I choose one type of meat.


Condiments: The condiments used are the common type of condiments used in Chinese cook i.e. the various soy sauce. Although I tried to use Australian-made or owned products, there is no avoiding overseas-made products in this department. For soy sauce, we use either the Kikkoman brand or Lee Kum Kee. Kikkoman is a Japanese company, though individual products may be made in various different countries in Asia. Lee Kum Kee is Chinese owned based in Hong Kong. For Kecap Manis, we use the Indonesian-made Bango Brand (Bango means stork in Indonesian)


The condiments are all measured to taste, unless indicated otherwise.

  1. kecap manis

  2. Dark soy sauce

  3. sesame oil (1 teaspoon)

  4. soy sauce


Ingredients: We can get Australian-made products for the ingredients below. For fish balls or fish cake, look for them in the fridge section of your Asian grocer. Not the freezer. Freezer products usually are imported from overseas. The fridge usually contains fresher products made locally.

  1. Hokkien Chow mien noodles (see photo)

  2. Lap cheong (chinese sausage) - see photo

  3. 3-5 eggs (depending on size of your noodle packet)

  4. Green onions (shallots), thinly sliced

  5. onions, diced

  6. Beans sprout (see picture)

  7. fish cake thinly sliced (see picture)

  8. fish ball cut into 4 or thinly sliced (see picture)

  9. 1 type of meat thinly sliced or diced (either pork, chicken or beef)

  10. Alternatively, if you go seafood, prawns, mussels or calamari ring

  11. 1 small packet shitake mushroom thinly sliced (see picture)


Method:


  1. Boil water in a big pot. Once the water is boiling, open your noodle packet and quickly boil the noodles for 1-2 mins. Drain water and set aside.

  2. On a hot frying pan or wok, put a teaspoon or a few splashes of cooking oil and then break 3-5 eggs and scramble fry it. Once all parts of the egg are solid (not gooey), transfer it to a plate and set aside.

  3. On the same frying pan/wok, add a few more splashes of oil. when hot, put shallots and onions and stir fry it for 30-60 seconds, then add your choice of protein. stir-fry it until cooked. Then add the lap cheong, thinly sliced fish cake, fish ball, and mushroom. Stir fry and mix evenly. It is important that you cook the protein first (i.e. chicken, pork, or beef first) because they are raw and take longer to cook. The rest are either already cooked or do not take long to cook. Transfer everything to a bowl and set aside

  4. Add another splash of oil to the same pan or wok, when hot, put your noodles in the wok. Stir-fry it for 1 min. Add your ingredients from Step 3 and the eggs and then your condiments of kecap manis, dark soy sauce and soy sauce. Keep stirring while you are adding the condiments it so that the noodles do not burn on the bottom of the wok and so that it is mixed evenly with the noodles. Reduce heat if necessary. Keep adding the condiments until you are satisfied with the taste. (Note, I found that the dark soy sauce does not affect the saltiness, but it will make your noodles darker in colour. So it is more the soy sauce and the kecap manis to balance the taste).

  5. Once all done, grab a handful of the beans sprout and mix it with the noodles.

  6. Enjoy your Hokkien Chow Mien












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