fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Malaysian Hokkien Mee

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

The silky smooth, savoury sensation you need in your life. Did somebody say pork croutons?

WATCH THIS RECIPE

MALAYSIAN HOKKIEN MEE

PREP TIME

20 minutes

COOK TIME

25 minutes

SERVES

4

Ingredients

4 garlic cloves, finely chopped 

200g (7.5 oz) pork belly thinly sliced 

8 peeled and deveined prawns 

2 cups sliced cabbage 

400g (14 oz) cooked hokkien noodles 

1 tbsp cornflour mixed with 1 tbsp water 

 

Crispy pork croutons: 

200g (7.5 oz) skinless pork belly cut into small dice 

 

Marinade: 

1 tbsp soy sauce 

1 tsp sesame oil 

¼ tsp ground white pepper 

 

Stir-fry sauce: 

2 tbsp oyster sauce 

2/3 cup dark sweet soy sauce e.g. kecap manis 

2 tbsp soy sauce 

1 tsp sugar 

Steps

To make the crispy pork croutons, place the pork in a frying pan over medium heat and cook for 10 minutes or until the pork is crispy and the fat has rendered. Drain the pork on paper towel and reserve 1 tablespoon of the pork fat. 

Combine the pork slices with the marinade ingredients. 

Combine the stir-fry sauce ingredients. 

Heat the reserved pork fat in a wok over high heat. Add the garlic and stir-fry for half a minute. Add the pork slices and stir-fry for 2-3 minutes. Now add in the prawns and stir-fry for another minute. Then toss through the cabbage. Now add the noodles and the stir-fry sauce. Toss until well combined, then stir through the cornflour mixture. Stir-fry until thickened and glossy. 

Icon 5

Served topped with the crispy pork croutons. 

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen