Bought Hokkien mee, cabbage, eggs, and fish cakes. I learned from my mother, who also learned from both grandmas. Grandma’s ingredients are different from my mom’s and mine. Most ingredients grandma uses aren’t available here: bloody cockles, fish brains, and pig blood in blocks.

Google: “Hokkien mee is a popular Southeast Asian noodle dish, typically a stir-fried dish with thick, yellow noodles, often served with prawns, chicken, or pork, along with other ingredients like fish cakes and vegetables. The main benefits of eating Hokkien mee are its energy-providing nature due to carbohydrates, protein source from ingredients like meat and seafood, and potential for fiber from vegetables, especially if prepared with kangkung (water spinach).”

My char mee is still satisfying, delicious with just a few ingredients and spicy. Let’s cook!!!

Ingredients

1 packet Hokkien mee 250 g, blanch in hot boiling water for 1-2 minutes, and drained
6-8 cabbage leaves, cut to bite sized
2 Tbs minced garlic
2 eggs
1 packet of fish cake, sliced
4 Tbs sambal prawns paste (bought, OPT)
3 Tsp XO chili oil (OPT)
ground pepper powder
oil

Sauce

2 1/2 Tbs soy sauce
1 Tbs sweet soy sauce, kecap manis
1 Tbs sugar
1/2 Tsp salt
1/2 c water

Chili paste

8 dried red chilies, seeded and soaked in water
4 fresh red chilies, seeded
3 small shallots, peeled and sliced
1 Tbs sambal olek (OPT)
4 Tsp oil
1 pinch salt

Method

Mix the sauce ingredients together in a bowl. Blend all the ingredients of chili paste in food processor until fine paste. Heat up a wok with 2 Tsp oil and stir-fry the chili paste until aromatic. If the chili paste looks a bit dry add 1-2 Tsp oil. Dish out and set aside.

Heat wok over high flame until it starts to smoke. Add 2 Tbs oil into wok and add 1 Tbs garlic into the wok and do a quick stir for 10 seconds. Add 2 1/2 Tbs of the sauce into the wok and stir actively to blend well. Add noodles, then using both hands on the handle, toss 4 times until coated with sauce and oil. Remove noodles and set aside. 

Add 1 Tbs oil, cabbage leaves and fish cake into wok. Give a few quick stirs until cabbage leaves wiltered. Put cooked hokkien noodles back into wok and mix well. Using the spatula, push the noodles and the other ingredients to one side, and add a little oil on the empty area and crack the eggs on it. Use the spatula to break the egg yolks and stir to blend with the egg whites. Flip the noodles and cover the eggs and move it around, chopped eggs until cook about 1 minute.

Now add chili paste, sambal prawns paste, XO chili oil into wok. Pour the remaining sauce in too. Continue to stir fry and make sure the eggs are cooked through. Dish out and serve immediately with a glass of Sauvignon Blanc. Enjoy!!!

Note: my wok can cook for 4 people. If you can’t take too spicy omit sambal prawns paste. Char mee should be brown in colour. I had added sambal prawns paste and XO chili oil so my char mee is spicy orangy red light brown. You can add prawns, pork slices, or beef slices or char siu and green vegetables instead just cabbage leaves such as kang kung, spinach, buk choy, tang oh or choy sum.

https://helenscchin.com/2022/08/14/char-mee-cabbage-fish-cakes-spicy/

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