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

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