Stir Fried Two Noodles (Hokkien Mee)

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.

Cooking Method: Boiling, Stewing, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 486.2

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

1 cup Water
1 cup Basic Chicken Stock
1 tablespoon Light or dark soy sauce
1/2 pound Pork shoulder, in one piece
1/4 pound Squid, cleaned and cut up
1/4 pound Raw shrimp in the shell
2 tablespoon Oil or lard
3 Unpeeled Cloves garlic,

Directions

1
In a small saucepan, combine water, chicken stock, soy sauce, and the whole piece of pork shoulder.
2
Bring the mixture to a boil, then reduce heat and simmer until the pork is tender.
3
Remove the pork from the stock and set aside to cool.
4
Return the remaining stock to a boil in the saucepan.
5
Add the squid to the boiling stock and cook for 30 seconds, then remove and set aside.
6
Add the shrimp to the stock and cook for 2 to 3 minutes until pink and cooked through.
7
Drain the shrimp and set aside, reserving the stock. Peel the shrimp and devein if necessary.
8
Bring the reserved stock to a boil and reduce by half to concentrate the flavor.
9
Strain the reduced stock to remove any impurities.
10
Slice the cooked pork shoulder into bite-sized pieces.
11
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.
12
Remove and discard the fried garlic cloves.
13
Add the boiled egg noodles and soaked rice sticks to the hot wok. Stir-fry vigorously until the noodles are lightly browned in places.
14
Pour the reduced stock over the noodles, cover the wok, and cook for 2 minutes to allow the noodles to absorb the liquid.
15
Remove the lid, add the sliced pork, squid, shrimp, and bean sprouts to the wok.
16
Continue stirring and cooking until the noodles have absorbed most of the liquid, about 2 minutes.
17
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.

Keywords: hokkien mee, stir fry, noodles, seafood, pork, chinese cuisine, egg noodles, rice sticks, wok hei, soy sauce, garlic, bean sprouts, shrimp, squid, main course, street food, asian cooking, quick dinner

Read it online: https://www.chefs-mate.com/recipe/stir-fried-two-noodles-hokkien-mee/