Google said “Hokkien Noodles: These oiled fresh noodles, made from wheat flour and egg, were introduced to Malaysia by Hokkien Chinese and are now found in stir-fries around the world. They resemble spaghetti in thickness and are almost meaty in texture.”
I suppose back in Malaysia, Hokkien noodles can be fried in really dark black sauce and fatty pork cubes called in Hokkien is bak yu pok. Over here, I could not find bak yu pok. That will boost the fried dark black sauce noodles flavour for sure like my grandma. The ingredients are also different to what I am cooking today.
I felt like eating noodles. Got Hokkien noodles, diced pork, chicken drumstick, and buk choy. I like it to be somewhat wat tan (silky egg sauce) style except without silky egg. Just the sauce. Something different for a change.
It’s a simple noodles cooked with pork and vegetables and a bit flavourful sauce. Also, a twist to my grandma stir fry noodles. I have added a bit of corn flour to thicken the sauce and cut chili. That’s me a chili lover. Got to have chili. My noodles is delicious, comfort, spicy and slurpy. Let’s cook!!!!
300 g diced pork
1 Tbs Shoa Xing, Chinese cooking wine
1 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1 Tsp fish sauce (OPT)
1 chicken drumsticks, for flavouring stock
225 g Hokkien noodles
4 stalks bok choy, washed and cut into 3-4 cm sized pieces
1 carrot, cut into thin matchsticks
2 Tsp garlic minced
3-4 slices ginger
1 1/2 c chicken stock
1 Tbs oyster Sauce
1 Tsp light soy sauce
1 Tsp salt, extra
1 Tsp white pepper, extra
1/2 Tbs cornflour
1 1/2 Tbs water
1/2 Tsp sesame oil
oil for frying
Garnish and sauce
2 Fresh red chili, cut into bite size
3 Tbs soy sauce
Add pork and marinade into a bowl and mix well, then cling wrap and refrigerate for later about 30 minutes. Bring drumstick, ginger, sauces, sesame oil, salt and pepper and stock up to a simmer, make sure chicken is cooked about 20-25 minutes. Check seasoning. Once stock and chicken done, removed chicken onto a plate to cool and keep for another dish.
Blanch noodles in stock for 2 minutes, turn off heat. Drain and divide into individual bowls. Set aside keep warm. Then add corn flour to 1 1/2 Tbs water in a bowl and mix well, making sure there are no lumps. Set aside.
Heat up 1 Tbs oil in the wok and fry garlic until golden brown. Next add the carrot and fry for a minute. Then add bok choy and stir fry for another minute. Transfer to a plate.
Next add another 1 Tbs of oil into the wok over high heat, add pork with the marinade in until cooked and pour in about 2-3 ladles the chicken stock. Once cooked, pour the corn flour mixture into the chicken stock and simmer until the gravy thickens. Pour back carrot, bok choy and noodles and stir well to warm up again. Serve with cut chili and soy sauce. Enjoy with a glass of white wine.
Note: I prefer to refrigerate marinated pork until ready to be cooked to give pork a more crunchy texture as well as absorb the marinade. You can set it aside on bench top.
When the remaining stock has cool down. Transfer to a container and keep in fridge or if you like in freezer. I keep in fridge about 3 days.