Vegetarian Hokkien Mee
In Singapore, it’s so easy to get a delicious plate of Hokkien Mee without venturing too far from your local neighbourhood. However, if you’re someone who watches out for hidden nasties in your food, your favourite noodle dishes can sometimes contain more fats and oils than you think.
You can now make your very own delicious version of Hokkien Mee in minutes that is still rich in flavour using plenty of fresh ingredients and healthy substitutes.
- 800g packet fresh hokkien noodles
- 350g chinese cabbage (cut in strips)
- 6 garlic cloves (peeled and minced)
- 1 bunch baby bok choy leaves (separated)
- 2 tablespoons Olive Grove lite table
- 4-5 medium-sized prawns (shelled)
- 300g pork loin (thinly sliced)
- 100g squid (pre-soaked)
- 100g fish cake (thinly sliced)
Cooking sauce for pork marinade
- 1 ½ tsp cornflour
- 1 tsp soy sauce
- 8 tbsp dark soy sauce
- 1 ½ tsp sugar
- 2 ½ shaoxing wine (optional)
- 1 ½ cups chicken stock
- 1 ½ tbsp cornflour + 3 tbsp water
- Green onion (finely chopped)
- Soak the egg noodles in hot water for a few minutes, drain well and let sit.
- Marinade the pork in a bowl with 1 ½ teaspoons of cornflour and 1 tsp soy sauce for 30 minutes.
- Mix all of the seasoning ingredients in a bowl so that they are ready for use.
- Preheat the wok over high heat, adding in 2 tbsp Olive Grove spread.
- Add in prawns and fry on high heat until they are cooked through (will usually turn into a pink colour). Remove from the work and set aside on kitchen paper.
- Add in the marinated pork to the same wok until thoroughly cooked. Remove from wok and set aside with the prawns.
- Placing the wok on high heat, add in 3 tbsp Olive Grove spread and the minced garlic and let fry until golden and flagrant.
- Place chopped cabbage in the wok for 30-40 seconds. Use a spatula to scrape off any cabbage that has stuck to the wok. Pour in the wine and the chicken stock and cook until the cabbage is slightly softened. This should take roughly 2-3 minutes.
- Add in the noodles with the seasoning and stir thoroughly to mix everything in. Let ingredients cook for 4 minutes before adding the pork and shrimp back into the wok and stir in thoroughly so that they are covered evenly. If the noodles are not dark enough, add in more soy sauce if needed.
- Add cornflour and sugar to the wok and stir until sauce becomes thick and coated over the noodles.
- Turn the heat off, remove the noodles and top with chopped green onions.
- Enjoy while it’s hot!
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