Went to see the new supermarket nearby. They do have a variety of food that my grandma used to cook. Bought egg noodles (Hokkien mee), black fungus strips, fish cakes and choy sum from the new supermarket. Then bought prawns from another supermarket.

Google: “Kuala Lumpur Hokkien Mee features thick yellow noodles cooked over high heat with a sweet dark soya sauce, prawns, pork belly, Chinese cabbage and fish cakes. A very popular noodle dish in Southeast Asia, especially in Malaysia and Singapore. These KL hokkien noodles are known for its dark sauce and smoky flavours, thanks to the “wok hei” or the smoky created in a wok. The main ingredients are sliced pork, pig liver, pork rind, shrimp, sliced fish and squid. Choy sum, a type of leafy vegetable, adds a little green. Sometimes an egg is broken onto the hot plate of noodles.”

Today, it’s not cooked in dark sauce and smoky flavours, using “wok hei” or the smokiness created in a wok. It’s a lighter sauce, with prawns, choy sum, fish cakes, carrots, black fungus strips and fresh cut chili. My meal is simple, comforting, and delicious. Let’s cook!!!

Ingredients

1 lb Hokkien mee
20 prawns, peeled and deveined
2-4 bunches choy sum, cut to bite size
2-4 carrots, julienne
2 packets long fish cakes, sliced thick slices
50 g black fungus strips
3 Tbs vegetable oil
2 Tbs minced garlic
1/4 c vegetables stock
fresh red chili, cut to bite size

Sauce

6 Tbs light soy sauce
4 Tbs oyster sauce
2 Tbs Shao Xing Chinese cooking wine
1 Tbs mirin (OPT)
1 Tbs sweet soy sauce
3 Tsp cornstarch
1/8 c water

Method

Mix the sauce ingredients in a bowl and set aside. Prepare the noodles: soak in boiling water or blanch for 20 -30 second. Any longer and your noodles will be soggy. Drain in a colander then rinse briefly under tap water.

On medium heat, add oil to pan, toss in garlic and prawns. Cook until prawns slightly cooked. Then add carrots, fungus strips, and choy sum, cook for 7 minutes until vegetables are cooked. Now toss in fish cakes cook for 2-3 minutes. Increase heat to medium high.

Add noodles and sauce. Mix the sauce into noodles allowing the sauce to reduce a bit, about 45 seconds-1 minute. Next add vegetable stock. Toss until the noodles are slightly caramelised. Remove from hob. Transfer to a serving plate. Spoon enough onto blue bowl. Enjoy with a glass of white wine.

https://helenscchin.com/2022/08/03/fried-prawns-and-vegetables-egg-noodles/

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