It turned out that I have forgotten about a Hokkien Mee recipe tucked somewhere in one of the folders on a word document, and I have recently stumbled upon it again while I was trying to find something else. For the life of me, I can’t quite remember where I found it to give due credit as it was quite a while ago, but I must say, making Hokkien Mee is really one of the easiest meal I have ever tempted so far.
This was my second attempt at making it for dinner. All in, it took me less than 20 minutes to get it done. Very palatable and definitely a must-have recipe to include in a busy mom’s repertoire.
Count on the recipe being bastardised by yours truly and modified to the way I like it!
Marinate (boiled) beef or chicken in soy sauce and half a (pounded) garlic set aside
Pound the remaining garlic together with ginger and chilli padi and set aside
Heat up oil, and when hot enough, fry the pounded ingredients till it turns slightly brown
Add in the meat and stir for a minute of two
Add in the sauces, stock cubes and the vegetables
Add about 2-3 cups of water
After about 5 minutes, add in the noodles, the rest of the seasonings and mix them altogether
Simmer for a minute or two before serving
If leave in for a bit longer, the noodles will absorb all the liquid (I don’t really mind it)
If using beef, I will usually boil the beef first for about 20 minutes to tenderise it and set aside.
The original version of the recipe just uses garlic and no ginger, bird’s eye chilli and dried basil. The method is just to press the garlic and saute it in a hot wok, skipping Method #1 & #2 altogether