The name ‘Hokkein noodles’ refers both to a type of noodle and a noodle dish. Originally from the Hokkein province in China, the noodles and the dish gained popularity in Malaysia and Singapore, and today are synonymous with stir-fried noodles around the world. An authentic Singaporean Hokkein mee is made with prawns rather than pork, but this variation from The Noodle Bowl by Louise Pickford is just as delicious.
2 teaspoons freshly grated ginger
3 tablespoons shaoxing rice wine
3 tablespoons light soy sauce 2 teaspoons sesame oil
300 g sliced pork fillet
500 g fresh Hokkein noodles
4 tablespoons peanut oil
2 carrots, sliced
1 red pepper, deseeded and sliced
4 garlic cloves, sliced
150 g shiitake mushrooms, thinly sliced
2 tablespoons oyster sauce
2 tablespoons ketjap manis
4 spring onions, trimmed and sliced, plus extra, thinly sliced to garnish
Whisk together the ginger, shaoxing, soy sauce and sesame oil in a shallow dish. Add the pork slices, toss well and set aside to marinate for 30 minutes. Remove the pork from the marinade and reserve both.
Meanwhile cook the noodles by plunging them into a large saucepan of boiling water. Return to the boil and cook for 1–2 minutes until al dente. Drain, immediately refresh under cold water, drain again and dry well with a clean kitchen cloth. Set aside.
Put 2 tablespoons of the peanut oil in a wok and set over a medium heat until it starts to shimmer. Add the marinated pork and stir-fry for 2–3 minutes until lightly golden. Remove with a slotted spoon and set aside. Heat the remaining oil in the wok and fry the carrots for 1 minute, add the pepper and garlic and fry for a further minute. Then stir in the mushrooms and fry for a further 2 minutes. Add the noodles and stir-fry for 1 minute.
Add the cooked pork, reserved marinade, oyster sauce, ketjap manis, 2 tablespoons water and spring onions/scallions, and stir-fry until the noodles are hot.
Divide between bowls and serve garnished with spring onions/scallions.