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A Weekday Menu Recipe

 

Malaysian Noodles    HT  MC  Malaysian  20mins

Malaysian Name: Hokkien Mee

Serves 4      Hot  Poultry Pork  Seafood  Shellfish  Vegetables  Main Course   Dairy Free    Malaysia  Asia  Asian

Ingredients
2 tbsp Cooking oil
3 Garlic Cloves, chopped
50g/2oz Skinless Chicken meat, cut into wafer thin strips
50g/2oz Lean Pork, cut into wafer thin strips
50g/2oz Raw Prawns, peeled and deveined
450g/1lb Cooked Noodles
3 tbsp Soy Sauce
100g/4oz Bean Sprouts
1 Large Chilli, thinly sliced
The juice of 1 Lime

Instructions

1. Heat the oil in a wok or large saucepan until very hot, add the garlic, chicken and pork and stir fry for 2 minutes then add the prawns and stir-fry for a further 2 minutes.

2. Add the noodles and soy sauce mixing well then add the bean sprouts and continue to cook, stirring, for 2-3 minutes.

3. To serve – transfer to a serving dish, squeeze the lime juice over the top and garnish with the sliced chilli.

 

Serving suggestions: 

Accompaniments:          Braised Bamboo Shoots

Dessert:                              Ice cream with  Chocolate Sauce

 

 

More Fish  Recipes  |  General Fish Prep & Cooking Times   |   More Malaysian Recipes

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.  Click here to go to the chart.

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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