How to make Malaysian Hokkien Mee - The best, all-time favourite noodle dish for many Malaysians!

This Hokkien Mee is the Malaysian type, which is very different from Singapore Hokkien Mee. Our family fondly calls this "Black Mee". It is a noodle dish which we always must have when we are back in Klang. It is also one of the most requested dishes which our mum, Anne has received in the recent weeks. Malaysians abroad, who cannot go home due to the pandemic, really miss this noodle dish! Hope you will try Anne's recipe and enjoy a bit of classic Malaysian cuisine in your home.

Malaysian Hokkien Mee

Ingredients:
600g flat yellow noodles
200g pork loin meat/chicken breast (thin slices)
200g prawn (medium size)
100g fish cake (thin slices)

Pork marinade:
A dash of Chinese wine, light soy sauce, pepper, corn flour, vegetable oil

Prawn marinade:
A dash of salt, pepper, corn flour

300g choy sum (cut to about 2”)
200g cabbage (sliced)
50g garlic (coarsely chopped)
40g lard (watch our video - "How to Make Crispy Lard")
3 tbsp lard oil

Seasonings:
2 tbsp light soy sauce
2 tbsp black soy sauce
2 tbsp oyster sauce
1/2 tsp salt
1/3 tsp sugar
1/2 tsp white pepper
1 tsp chicken powder

500ml hot water (boiling hot)
2 tbsp vegetable oil (for frying)