Hokkien Char Mee (Fried Black Noodle Malaysia Style)

Hokkien Char Mee or (Fried Big Black Noodle) is commonly served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake, and cabbage as the main ingredients and cubes of pork fat fried until crispy. Since I was born and lived in Kuala Lumpur for over 2 decades, so I’m no stranger to this dish, in fact, I love this Fried Hokkien Mee very much!! 

I introduced this dish to my daughter when she started eating solid food. Whenever we dine at a Malaysian restaurant, I’m sure to order this Fried Hokkien Noodles for her. Now living in States, I don’t have the luxury to step out to the hawker stall and get this dish whenever I’m in the mood for these delicious fried noodles, so the next best thing that I can do is to make this dish myself at home!

Ingredients:

I lb Udon noodle ( there are many types of udon noodles *Japanese noodle* in the Asian market, usually I get the one with Chinese manufacture which the noodles are more dense and milky in color)

1 small head of Chinese cabbage (Siew Choy) washed and cut

1/2 lb mustard green (Choy sam) washed and cut

I large white squid, about ½ lb (cleaned and cut)

½ lb lean pork (sliced)

2 tbsp caramel thick soy sauce (I prefer Chun Yuen brand)

2 tbsp chicken bouillon powder

1 tbsp soy sauce

1 tbsp oyster sauce

5-6 fresh cloves garlic (peeled and chopped)

3 tbsp oil from bacon (I save bacon oil when frying)

½ cup water

Some fried shallot for garnishing

Some sambal on side *optional*

Method:

1: Heat skillet or wok at high heat with bacon or lard oil with chopped garlic, fry garlic until lightly browned then add in sliced pork and squid.

2: Blanch udon noodle with hot or warm water for 30 seconds for easy cooking. Usually, udon noodles come at cold fridge temperature. Then add udon into the wok, combine with water, chicken bouillon powder, oyster sauce, soy sauce, and caramel thick sauce. Keep stirring the mixture well under high heat for 5 -10 minutes or until the gravy thickens or gooey like.

3: Add in Chinese vegetable and mustard green, check the seasoning. Give a quick stir before removing the noodles from heat. Dish out, garnish with fried shallot and serve warm with sambal or cut chili.

Note: You can add in shrimp, chicken, or other seafood when cooking this dish. The main key ingredients are bacon oil, caramel soy sauce, and high heat.

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Leave a Comment

Your email address will not be published. Required fields are marked *

Related Posts

Tako Su – Octopus Salad

Tako su or TAKO no SUNOMONO is an appetizer served in just about any Japanese restaurant. Tako su is a cold plate of sliced, cooked

Wai San Root in Pork Rib Soup

Wai San Root in Pork Rib Soup

Shanyao root or huái shān or in Cantonese it’s called wai san is a kind of wild root sold relatively cheap and abundantly available in