Fried Hokkien Mee

Hokkien Fried Mee is a popular hawker food sold at any food court or hawker stall in Malaysia. It's also the first Malaysia meal I introduced to Mishu when we dine at Malaysian restaurant the moment she started solid food.Now this hokkien fried mee or "black noodle" has become one of her favourite dish.Whenever we eat at Malaysia restaurant at Chinatown,she must have Hokkien Fried Mee without fail.Too bad we don't have the luxury to order Fried hokkien mee anytime or any place in US and A except going to Malaysia restaurant which is almost 40 miles away from home.So to satisfied our craving ,I cooked Fried Hokkien Mee at home with the special caramel thick soy sauce made in Malaysia.Of course ,cooking fried hokkien mee at home is not as same as the one at the restaurant which have "镬气" or high heat cooking but beggar can't be choosy right? Anyway,with the right ingredients like fried lard ,fried garlic and fried scallion ,this dish is still delicious and tasteful!

Ingredients:

1 pack or 1 lb udon noodle,if chill,soaked in water for 10-15 minutes
6 cloves fresh garlic,peeled and chopped
4 scallion,peeled and sliced
400 gm or 1 lb pork,sliced thin
5-6 leaves,Chinese cabbage or pak choy,washed and cut 2 inch
4 tbsp oil
2 tbsp caramel thick soy sauce
2 tbsp thin soy sauce
1 tbsp chicken bouillon powder
2 tbsp oyster sauce
1 tbsp ground pepper powder
1/2 cup water
some fried lard
Method:

1:Heat aluminum wok at high heat .When wok is hot enough,add in oil,scallion and chopped garlic,fry until fragrant or light brown.Add in sliced pork, for 1 minute,then add in soaked udon noodle,water,and seasoning.
2:Simmer those ingredients for 5 minutes and stir from time to time.If it's too dry add in some water.Add in cut Chinese vegetable/pak choy,keep stir until gravy become thick and gooey.Check the seasoning before remove from heat.
3:Sprinkle some fried lard before dish our and serve warm with cut chili or sambal belacan on side.