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hokkien

Hokkien Mee (Pork Free Version)

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INGREDIENTS
Ingredients
  • 500 g (1 packet) thick yellow noodles, soaked in hot water for 30 minutes
  • 8 prawns, shelled & deveined
  • 100 g chicken breast, sliced
  • 1 whole fish cake, sliced
  • 1 tsp minced garlic
  • 40 g choy sum, cut and separate stems and leaves
  • 400-500 ml warm water (sufficient to cover the noodles to braise)

Marinade

  • 1 tsp Angel Light Soy Sauce (Selected)
  • 1/8 tsp ground pepper
  • ½ tsp sesame oil

Sauce Mixture

  • 1 tbsp Angel Oyster Sauce
  • 3 tbsp Angel Light Soy Sauce (Selected)
  • 3 tbsp Angel Thick Caramel
  • 1 tsp anchovies concentrated stock

Garnish

  • Fried chicken skins
INSTRUCTIONS
  1. Marinate prawns and chicken with marinade.
  2. Heat oil in a wok and add minced garlic. Stir fry until lightly golden and fragrant.
  3. Add in marinated chicken and continue stir fry for a bit. Then toss in marinated prawns and fish cakes.
  4. Add in noodles and give it a quick stir. Pour sauce mixture and choy sum stems then continue stir fry until well mixed.
  5. Pour in water until almost fully covering the noodles and bring to a boil. Then simmer with the lid on for 5-10 minutes or until the sauce starts to thicken and reduce.
  6. Lift the lid and add choy sum leaves then continue stirring to combine. When the sauce is reduced, dish out and serve immediately.
  7. Garnish with fried chicken skins to replace the crunchy pork lard as the topping.
Angel-Light-Soy-Sauce-(Selected)-500ml-(Cap-Seal)

Angel Light Soy Sauce (Selected)

angel oyster sauce

Angel Oyster Sauce

tian-nu-thick

Tian Nu Thick Caramel