Noodles Cooked This Way Are Better Than Fried! Hokkien Mee 福建面 Singapore Zi Char Noodle Recipe

Roland and I have been eating Hokkien noodles for as long as we can remember. This noodle dish is my personal favourite, and I always order it at zi char stalls when we go for a single portion meal. This dish appeals to me because I am obsessed with brown sauce-based foods. I just can't seem to stay away from them. You should be able to tell by the number of brown-looking dishes on our channel. LOL!

Zi char is a uniquely Singaporean dining term derived from the Hokkien dialect. Among Singaporean and Malaysian Chinese, Hokkien is the most common dialect. Roland's parents are Hokkien, as is my mother. In Chinese, Zi Char or Tze char is written as 煮 for cooking and 炒 for frying. This term is used to describe a cook-to-order food stall that is usually located in coffee shops. A zi char stall serves a diverse selection of well-balanced and reasonably priced dishes based primarily on Singaporean Chinese cuisine with Malay, Indian, and Peranakan influence.

Hokkien Mee or Hokkien Noodle is a popular Asian ingredient. The noodles are fresh and slightly chewy, made from wheat flour and egg yolk. Hokkien noodles can be used to make noodle soup and stir fried noodles. You can also toss them with some sauce and call it a meal. Zi Char Hokkien Mee, which originated from China's Fujian province, is a popular dish in Malaysia and Singapore. Hokkien noodles are braised in sauce and typically served with a combination of pork, prawns, and vegetables.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!

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Hokkien Noodles 福建面
Ingredients:
Serves 4 pax
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Marinated chicken
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200g [7.05oz] boneless chicken leg
1/4 teaspoon salt
A few dashes of white pepper
1 teaspoon cornflour
1 teaspoon sesame oil

Other ingredients
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270g [9.52 oz] prawns / shrimp
450g [15.87oz] fresh Hokkien noodles
4 cloves chopped garlic
0.5 teaspoon sugar
5 tablespoons premium dark soy sauce (can increase to total 6 tbsps if you prefer your noodles to be darker. Please make sure that your dark soy sauce is not the salty type)
1L [33.8 fl oz] water
1.5 tablespoons oyster sauce
1 teaspoon chicken stock powder (can be replaced with 3/4 chicken stock cube)
100g [3.53 oz] fishcake
100g [3.53 oz] choy sum
A few dashes of white pepper


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Don't know where to get the ingredients or don't know how they look like? See the links below.
White pepper https://amzn.to/3Ilxt1Y
Cornflour (Cornstarch) https://amzn.to/3hi6w3j
Sesame oil https://amzn.to/3IoQ8Kb
Premium dark soy sauce https://amzn.to/3q9bXoW
Oyster sauce https://amzn.to/31ogQlv
Chicken powder https://amzn.to/3vhh76K
Chicken bouillon cubes https://amzn.to/3BNgp2r

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Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system
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