Recipe video above. My everyday Hokkien Noodles recipe. A great sauce. Strips of chicken. Lots of vegetables. 6 minute cook. Dinner in 20 minutes flat!
My everyday Hokkien Noodles recipe. A great sauce. Strips of chicken. Lots of vegetables. 6 minute cook. Dinner in 20 minutes flat!. I know that I’ve...
Recipe video above. My everyday Hokkien Noodles recipe. A great sauce. Strips of chicken. Lots of vegetables. 6 minute cook. Dinner in 20 minutes flat!
A quick and tasty dinner for busy weeknights.
Vegan KL Hokkien Mee is a noodle recipe for an easy yet rich and flavorful one-pot meal, with a dark, fragrant sauce, crispy veggies and tofu.
Recipe video above. My everyday Hokkien Noodles recipe. A great sauce. Strips of chicken. Lots of vegetables. 6 minute cook. Dinner in 20 minutes flat!
When I travel overseas, I will miss local Singaporean fare, like fried Hokkien Mee! Wok-hei noodles with large squid and prawns, and topped with crispy lard, it's so satisfyingly good, especially if you can make it yourself.
Today is the eve of Chinese New Year. Twenty-five years ago today, I’d be watching my mum ironing me and my sister’s…
Recipe video above. My everyday Hokkien Noodles recipe. A great sauce. Strips of chicken. Lots of vegetables. 6 minute cook. Dinner in 20 minutes flat!
Hokkien stir fry noodles, also known as Hokkien mee, is a classic Asian dish that is quick and easy to prepare. This is my go-to dish when I am short on time and need to prepare meals for the week.
An Aussie friend of mine once asked me about my heritage and I mentioned that I hailed from a long (and very distant) line of Chinese migrants from Fujian. Of which my Chinese dialect would be Hokk…
A guide to make-your-own stir fried noodles using my Real All Purpose Chinese Stir Fry Sauce which can be made ahead and stored in the fridge for weeks! The measurements are for a single serving, but note that the recipe for the Sauce (separate post) makes a decent size batch for 12 servings.
Peanut sesame with cooked hokkien noodles roasted peanuts & sesame seeds in a savory peanut sauce. Vegan. Non GMO Project Verified. nongmoproject.org. Soup & salad not included. Simple gourmet Asian cuisine. Soup & salad not included. It’s never been easier to enjoy. Gourmet Asian cuisine. Get ready to enjoy some Thai peanut pleasure. Our incredibly rich and flavorful sauce, blended with tender hokkien noodles. Bok choy, cabbage, sesame seeds and layers of roasted peanuts make this Thai dish a peanut lover's obsession. Put away the take-out menus you can go nuts in 2 minutes. At Annie Chun's, we make delicious. easy-to-prepare, Asian-inspired dishes that you can feel good about. That's our promise, and we don't take it lightly. It's what drives us each day to make our foods easier to enjoy and better for you. without sacrificing the vibrant aromas, flavors and textures that we all love. Soup only water line. anniechun.com. Find us on Facebook (at)AnnieChunsInc. For more products & recipes, visit anniechun.com. We believe in the importance of doing business in a sustainable way and being kind to the earth. We use 100% recycled cardboard for the outer sleeve, and all of our bowls, lids and sleeves are fully recyclable.
Als foodies vinden we het belangrijk om onze lezers te laten zien hoe makkelijk het is om lekkere maaltijden op tafel te zetten zonder het gebruik van pakjes en zakje...
Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes. Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes—some even exclusive to the authors’ family, such as sticky mee sua soup and Grandma’s stewed chicken in soya sauce. This book is compiled by Anthony’s niece, Samantha Lee. Uncle Anthony’s Hokkien Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.
This recipe is made using my Homemade Chinese Stir Fry Sauce but I've also provided directions in Note 1 for how to make just enough sauce for this recipe. Use whatever veggies, meat and noodles you want!
Hokkien Mee is a popular noodle dish throughout Southeast Asia with several variations. This recipe is the Malaysian “KL” (or Kuala Lumpur) version, braised in a sweet dark soy sauce with pork crackling and shrimp.
I lived and worked in Fujian for a few years. I really liked the local rice dish, which is called "salty rice." When I first heard the name, I thought it would be very salty, but when I tasted it, I found that it tasted just right, not as salty as I thought. Since I usually eat plain rice, I am interested in Fujian salty rice, and I am curious about the way it is cooked. After asking the locals for some cooking methods, I started cooking this special rice dish. I want my family members to taste the Fujian rice that I cook. If you are also interested, please cook with me.
My kiddo seems to have a preference of noodles over rice. At home, he takes very little rice with much coercion coaxing, probably coz the rice I cook is a mixture of brown, red and jasmine rice which he doesn't like. But when we dine at Japanese restaurants, he would eat a lot of the Japanese rice. Duh -_-. Anyways back to noodles, he loves soba and udon but dislike beehoon. Decided to try hokkien noodles so that I can have more variety of food to cook, that is IF he likes it. This is a home-style fried hokkien noodles, not the Hae Mee (hokkien prawn noodles) that most people are familiar with. Every Chinese New Year, my 五婶 (my dad's younger brother's wife) who is a very good cook would fry this style of noodles when we visit. But her version is slightly different without adding dark soy sauce and the broth she used is chicken stock plus brine from canned abalone. The noodles turned out springy and rich in flavour. My version, I added a little bit of dark soy sauce for colour, with chicken stock, oyster sauce, light soy sauce and a little salt. In Malaysia, I think the hawkers add a lot of dark soy sauce and the noodles are those black black type. Ingredients are simple and it's really quick to put together. I bought the hokken noodles from the supermarket, this brand called KangKang, they have several types of noodles. Each packet is 420g which serves 3-4 pax, just nice for a small family. Other ingredients include choy sum (caixin), mushroom, fish cake and pork. I used pork belly here, actually any type of pork is fine like lean pork or pork shoulder. For the chicken stock, I ran out of homemade chicken stock and used store-bought, one 250ml packet was just nice for this recipe. More ingredients like prawns or even clams could be added, according to your preference. Home-style Fried Hokkien Noodles (serves 3-4 pax) Ingredients 420g Hokkien noodles (I use 1 pack KangKang brand) 100g Pork belly (or lean pork, pork fillet, shoulder butt) 80g Fish cake (1 rectangle pc) 5pc white mushroom 5 stalks Choy sum 2 cloves garlic, minced Pork marinate 1/2 tsp light soy sauce 1/2 tsp oyster sauce 1/2 tsp corn starch 1/2 tsp rice wine 1/4 tsp sesame oil dash of pepper Noodle sauce 250ml chicken stock (I use store-bought, 1 packet) 1 tbsp light soy sauce 1/2 tbsp oyster sauce 1 tsp dark soy sauce 1/4 tsp salt, or to taste (optional) Steps Cut the pork into thin strips, marinate with the marinate ingredients for at least 30 mins. Cut fish cake into strips, set aside. Slice mushrooms, set aside. Cut choy sum into small sections, set aside. Blanch the noodles in boiling water for 1 min, drain and set aside. In a wok, heat some oil over medium heat and saute minced garlic till fragrant, add marinated pork and stir fry till opaque. Add mushroom and fishcake and continue stir-frying till pork is cooked. Dish up and set aside. In the same wok, add some oil and stir fry the choy sum till leaves are slightly wilted. Dish up and set aside. In the same wok, add some oil and the blanched noodles. Stir fry till noodles are loosened, then add the noodle sauce, except salt. Cover and let the noodles simmer till sauce is fully absorbed by the noodles. Add the ingredients from (4) and the choy sum into the noodles. Mix well and add salt to taste. Best serve warm. The noodles tasted quite yummy, having absorbed the chicken broth sauce. The kiddo was delighted to see noodles served for dinner (instead of rice which he would usually show on his face) and happily declared noodles is his favourite. Hubby also gave thumbs-up. We finished 3 portions for dinner and I packed the remaining portion for hubby's bento lunch to office the next day.
