Black Fried Noodle a Malaysian Hokkien Mee

Hokkein people will always eat Hokkein Mee to eat that is what my husband a Hokkien always says.

I like to call Malaysian Hokkien Mee a black fried noodle. Just look at how black it is. Other types of noodles that can compete in this category of black noodles is Jajangmyeon a Korean noodle and squid ink pasta an Italian noodle.

There are 4 attributes of a Malaysian Hokkein Mee which I like mention here. However we will not follow all four. Instead we will change one of the most important attributes to this dish.

The first attribute is the black color. Black is a MUST. Not just ordinary black but super black. Hokkein mee gets its blackness from thick dark soy sauce.

The second attributes of Malaysian Hokkein mee is using fresh large yellow noodle. See how large it is. The same size as this chop stick. If you are unable to find any large noodles then udon noodles makes a good substitute.

The third attribute believe or not is cabbage. It cannot be any other vegetables. I don't know why but cabbage is part and parcel of an authentic Malaysian Hokkein mee.

The fourth and most important attributes is pork lard and a sprinkle of fried pork fats. Obviously the meat must be pork slice.

Sometimes we add a little seafood either prawns or fish cake for the umami factor.

In our recipe we are replacing all pork related with chicken fats n sliced chicken meat which makes this Malaysian Hokkein Mee no longer authentic.

Hokkein Mee Sauce

1 tablespoon Sesame Oil

1 tablespoon oyster sauce

1 tablespoon thick dark soy sauce

1/2 teaspoon Pepper

150ml of chicken stock 

3 Garlic

2 Shallots

50g of Chicken Skin & Fats

100g of marinated Chicken Meat.

100g of prawns and fish cake

100g of vegetables

250g of Hokkien Noodles

We start by frying 100g of chicken skin with the fats on until it gets super crispy. 

Go with medium to low heat. High heat will only burn the skin faster. The longer you fry

The crispier the chicken skin will be become. The crispy bits is what we need to have in our Chicken Hokkein Mee.

When the chicken skin has turned crispy brown, set it aside, leaving 2 tablespoon of chicken oil in the wok for the next frying process.

Reheat the oil

Starting with some garlic and shallots. 

Adding the chicken and fish cake. Once it is cooked, scoop out and put aside

Throw in the vegetables. Add in some chicken stock to help soften the vegetables

Then throw in the fresh large yellow noodles. Give it a few toss until everything is mix thoroughly then add in the Hokkein mee sauce mixture.

We added more thick soy sauce to bring out that signature Black color.

Put back the cooked meats to the wok and stir it all in.

Now we pour in the rest of the chicken stock and let it simmer

Cook until the sauce reduced and thickens.

Sprinkle the crispy chicken skin to the noodles before you serve.