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.”
Hokkien noodles in Malaysia, Kuala Lumpur is fried in dark black sauce and fatty pork cubes called in Hokkien is bak yu pok. Over here, I could not find bak yu pok (pork lard). 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.
Well in Penang, it’s a soupy dish of prawns and noodles in a rich seafood broth (Har Mee). I had it in Singapore, and it’s much lighter in colour, not like KL and Penang and often made with different types of noodles in the same dish, and in Australia, Hokkien noodles refers as simple stir fried noodles.
Google: “Vermicelli is made from refined flour or rice. Vermicelli is similar in appearance to noodles but is much thinner. They are a form of rice noodles. They are often referred to as rice noodles or rice sticks.”
For a change, I am using Hokkien and vermicelli noodles with diced pork and vegetables. Basically, the same as Grandma and mom recipe. It’s not dark colour nor soupy. But the flavour of both combined. This noodle sure is delicious, comfort hearty for any days, and colourful to enjoy. I have served mine with chili sauce that’s me. If you prefer you can serve with fresh cut chili in soy sauce. Fresh red chili is expensive, so I didn’t bother to get it. 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
1/2 Tsp dark soy sauce
1 Tsp fish sauce (OPT)
1 chicken drumsticks, for flavouring stock
225 g Hokkien noodles
3 blocks vermicelli
120 g dried thinly cut black fungus
2 handful fresh bean sprouts
8 Chinese cabbage, washed and cut into bite sized pieces
2 carrot, cut julienned
2 Tsp garlic minced
3-4 slices ginger
1 c chicken stock
1 Tbs oyster Sauce
1 Tsp light soy sauce, plus 2 Tbs to marinade vermicelli
1 Tsp dark soy sauce, plus 1/2 Tsp to marinade vermicelli
2-3 Tbs black fungus liquid with 2 dashes of pepper to marinade vermicelli
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
chili sauce (OPT)
Soak dried thinly cut black fungus overnight and reserve the soaking liquid. The next day 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.
Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain vermicelli and put in a bowl. Reserved the drain vermicelli water to clean/ rinse bean sprouts and set aside to drain. Mix the sauces and liquid for vermicelli marinade then pour into vermicelli, toss to mix well. Set aside.
Blanch Hokkien noodles in stock for about 3 minutes, turn off heat. Drain and 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 Chinese cabbage, and black fungus; stir fry for another 1 -2 minutes until slightly softened. 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 ladles chicken stock. Once cooked, pour corn flour mixture into the chicken stock and simmer until the gravy thickens. Pour back carrot, Chinese cabbage, black fungus and Hokkien noodles and stir well to warm up again. Next add vermicelli stir toss for about 2 minutes or until noodles turn soft and not wet. Add bean sprouts mix well for about 1 minutes until bean sprouts are cooked. Serve with parsley and chili sauce. Enjoy with a glass of white wine.
Note: I prefer to refrigerate marinated pork until ready to be cooked to give pork a crunchier texture as well as absorb the marinade. You can set it aside on bench top. You can soak black fungus in hot water for 20 minutes. You can use dried shiitake mushrooms and cut yourself into thin slices.
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.