Sunday, February 10, 2013

Seafood Hokkien Mee

Hellloo Everyone,
Its back to noodles galore today. Indeed, one of the most loved Chinese style (Yong Tau Foo, Chinese Tea Eggs, Shanghai Noodles & Chinese Style Vegetarian Mee Hoon) noodle dish, the other version of Hokkien Mee today. I know. You must be wondering what's with nava-k? Is she trying to con each one of you by sharing another same recipe? No, of course not, listen please followers. I've never been trained as a con-artist, neither cheating is my middle name. Just that its for my personal satisfaction of improvising to better-make a dish. Said as learning curve if you still need me to put it bluntly. Anyway,  for your infor, this Hokkien Mee, I like to stress once again, is not the same. Compare both the recipes, and you will perfectly understand what I mean.

Now, when it comes to fried or soupy noodles (Vegetarian Noodle Soup, Prawn Mee Hoon Soup, Lamb Curry Noodles, Thai Salmon Noodle Soup & Thai Prawn Spaghetti), we have options. We sure do, so you can play around with the ingredients. Meaning, the types of vegetables, meat or poultry are all up to you. Please suit yourself. I'll now move on the recipe. This nava-k's hokkien or hooker mee oppsie!! sorry guys, I love my nastiness, is fried up alongside thick egg noodles. seafood, soy sauce and veggies. paired with the must have sambal belacan/shrimp chilli dip (authentic sambal belacan or sambal belacan bawang merah). For a vegetarian version, I doubt I have stress again, you should know. You know where to buy mock meat, mushrooms or other vegetarian ingredients (Stir Fried Vegetarian Mutton).

1/2 packet thick yellow noodles
4 fish balls - cut into two
1 medium size squid/sotong - clean and cut into rings
10 medium size prawns - de-vein, remove the shells and leave the tail on.
A handful kai lan/or any green leafy veggies - break into large pieces
1 inch ginger - thinly sliced
4 garlic - thinly sliced
1 tbsp dark soy sauce
2 tbsp light soy sauce
4 tbsp oil
1/4 cup water
Pepper for taste
Salt (use sparingly because soy sauce is already salty)
Rinse noodles in cold water.
Drain off excess water and keep aside.
Heat oil and when heated, saute ginger and garlic.
Add in fish balls, squids and prawns.
Stir for about 3-4 mins.
Add noodles, dark sauce, light sauce, pepper and salt.
Stir vigorously, pour in 1/4 cup of water.
When noodles are cooked, combine in veggies and continue to work your hands.
Remove from heat.
Optional: Garnish with spring onion.

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  1. Nice one da...Happy Chinese New Year to you too....:-)

  2. With money you also need time to travel. We love traveling and mostly take short weekend trips.

    The dish simply looks delicious and I like the colour it has got from using dark soy sauce. I have to learn adding more greens to my noodle preparation. What are fish balls and where do you get them? And also I am not familiar with thick kind noodles.

  3. Delicious noodle, love the combo sea foods with that delectable sauce Nava.

  4. Hi Bal,
    Fish balls are made from fish with some cornflour and light seasoning which can be made at home. But mostly I buy them from the shops.

    Thick yellow noodles is another variety of egg noodles, bigger in size but you can also use any other types of noodles as well.

  5. Lovely! Much as I love hokkien mee, I have not cooked it myself since my MIL makes it really well. But since its CNY, maybe I can give it a try and cook it for the hubster and myself.

  6. Actually I saw them at one of the asian store but I am not sure if they are the same. But will find out.

  7. Delicious. I have to give it a try soon :)


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