Hokkien Mee is a beloved Southeast Asian street food favorite that combines two types of noodlesthin egg noodles and thick rice sticksin a rich, savory broth. This dish features tender pork shoulder, succulent squid, and fresh shrimp, all stir-fried to perfection. The key to great Hokkien Mee is the “wok hei,” or breath of the wok, achieved by searing the noodles until they develop a slight char. The resulting meal is a harmonious blend of textures: chewy noodles, crisp bean sprouts, and tender proteins. It is an aromatic, deeply flavorful dish perfect for weeknight dinners or when you crave a hearty, satisfying main course. Simple ingredients come together to create a complex, restaurant-quality taste experience.
Stir Fried Two Noodles (Hokkien Mee
Description
Hokkien Mee is a beloved Southeast Asian street food favorite that combines two types of noodlesthin egg noodles and thick rice sticksin a rich, savory broth. This dish features tender pork shoulder, succulent squid, and fresh shrimp, all stir-fried to perfection. The key to great Hokkien Mee is the "wok hei," or breath of the wok, achieved by searing the noodles until they develop a slight char. The resulting meal is a harmonious blend of textures: chewy noodles, crisp bean sprouts, and tender proteins. It is an aromatic, deeply flavorful dish perfect for weeknight dinners or when you crave a hearty, satisfying main course. Simple ingredients come together to create a complex, restaurant-quality taste experience.Ingredients
Directions
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In a small saucepan, combine water, chicken stock, soy sauce, and the whole piece of pork shoulder.
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Bring the mixture to a boil, then reduce heat and simmer until the pork is tender.
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Remove the pork from the stock and set aside to cool.
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Return the remaining stock to a boil in the saucepan.
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Add the squid to the boiling stock and cook for 30 seconds, then remove and set aside.
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Add the shrimp to the stock and cook for 2 to 3 minutes until pink and cooked through.
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Drain the shrimp and set aside, reserving the stock. Peel the shrimp and devein if necessary.
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Bring the reserved stock to a boil and reduce by half to concentrate the flavor.
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Strain the reduced stock to remove any impurities.
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Slice the cooked pork shoulder into bite-sized pieces.
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In a wok or large skillet, heat oil or lard over high heat. Add the unpeeled garlic cloves and fry until they are golden brown and fragrant.
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Remove and discard the fried garlic cloves.
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Add the boiled egg noodles and soaked rice sticks to the hot wok. Stir-fry vigorously until the noodles are lightly browned in places.
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Pour the reduced stock over the noodles, cover the wok, and cook for 2 minutes to allow the noodles to absorb the liquid.
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Remove the lid, add the sliced pork, squid, shrimp, and bean sprouts to the wok.
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Continue stirring and cooking until the noodles have absorbed most of the liquid, about 2 minutes.
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Transfer the stir-fried noodles to a serving platter and garnish with chopped Chinese chives or garlic chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 486.2kcal
- % Daily Value *
- Total Fat 23.2g36%
- Saturated Fat 7.8g39%
- Cholesterol 141.9mg48%
- Sodium 397.3mg17%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 1.6g7%
- Sugars 0.8g
- Protein 42.3g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
