PHUKET HOKKIEN MEE RECIPE
Stir-fried egg noodles Phuket style
Prep Time: 15 Cook Time: 5 minutes
On Chinese New Year Day, I always enjoy Phuket Hokkien Mee – an egg noodle dish similar to stir-fried chow mien.
In America, I use Miki noodle or yakisoba. For this recipe you may use any fresh egg noodles but I prefer ones the size of spaghetti. For vegetable choices, select a combination of mixed vegetables that you like, personally I love Choy sum or Chinese broccoli. For meat choices, substitute pork and/or seafood combination for tofu and mushrooms. To serve, I always enjoy eating it with chopsticks and a little kick of Sriracha hot sauce.
3 tablespoons cooking oil
1 garlic, minced
¼ cup sliced pork
¼ cup sliced pork liver, optional
3 shrimp, peeled and deveined
1 cup egg noodles, yakisoba or Miki noodles
1 cup cut Chinese kale or Choy Sum
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
½ cup chicken broth
1 teaspoon sugar
A dash of white pepper powder
Heat a wok or cast iron pan over high heat; add canola oil. Stir in garlic, sliced pork, pork liver and shrimp. Continue to stir until the meat is almost completely cooked, then stir in egg noodles, Chinese broccoli, and dark soy and light soy sauces. Stir for 10 seconds, then add chicken broth. Stir and continue to cook until the broth is almost absorbed. When the sauce has reduced to ¼ cup, add the white pepper powder. Place in a noodle bowl and serve with chopstick and spoon.
Vegetarian option: omit meat and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom
Gluten-Free option: use wheat free soy sauce and rice stick or rice vermicelli instead of egg noodles.© 2009 Pranee Khruasanit Halvorsen I Love Thai cooking