Hokkien Mee

Ingredients

• oyster sauce
• 60 ml
• oyster sauce
• 60 ml
• ketjap manis
• 80 ml
• ketjap manis
• + 59 more ingredients
• • 80 ml
  • Chinese barbecue pork, sliced
  • 400 g
  • Chinese barbecue pork, sliced
  • 400 g
  • Chinese cabbage
  • shredded
  • 100 g
  • Chinese cabbage
  • shredded
  • 100 g
  • green onions, sliced
  • 4
  • green onions, sliced
  • 4
  • green capsicum, seeded,sliced
  • 150 g
  • green capsicum, seeded,sliced
  • 150 g
  • red capsicums, seeded,sliced
  • 200 g
  • red capsicums, seeded,sliced
  • 200 g
  • sugar
  • 2 teaspoons
  • sugar
  • 2 teaspoons
  • red chilies, seeded,sliced
  • fresh
  • 4 small
  • red chilies, seeded,sliced
  • fresh
  • 4 small
  • garlic, crushed
  • 4 cloves
  • garlic, crushed
  • 4 cloves
  • fresh ginger
  • grated
  • 2 tablespoons
  • fresh ginger
  • grated
  • 2 tablespoons
  • vegetable oil
  • 60 ml
  • vegetable oil
  • 60 ml
  • water
  • 1 tablespoon
  • water
  • 1 tablespoon
  • eggs, beaten
  • 2
  • eggs, beaten
  • 2
  • hokkien noodles
  • 600 g
  • hokkien noodles
  • 600 g

1 Rinse noodles under hot water; drain. 2 Transfer to a large bowl, separate with a fork (being careful not to break them). 3 Heat a large oiled non-stick pan; pour in half the combined eggs and water. 4 Swirl pan to make a thin omelette; cook until just set. 5 Transfer omelette to board, rol...

View full recipe at SpringPad