Hakka Noodles my version. Basically nava-k's version. So, say nothing more please. To each our own right and like I always say (Lamb Pho, Ikan Bilis Fried Mee Hoon & Vegetarian Chow Mein), there is no right and wrong formula to cooking. Basically, it's our style to our cooking right? Unless, you have a different opinion (Char Kway Teow, Chinese Vegetarian Noodle Soup & Spicy Thai Noodles)? For me personally, I like to cook as I like. Whatever ingredients and however and not necessarily we must follow recipes step by step, line by line or ingredients by ingredients (Thai Mee Hoon Kerabu & Lamb Spaghetti). Not for home cooking though. As long as we are satisfied and its a fulfilling tasty dish, we should be proud right? I know. So, whats the story to this my style Hakka Noodles. Actually, to tell you the truth, there is no story. Hakka Noodles or thick yellow egg noodles stir fried alongside seafood, kai lan, dark soy sauce and light soy sauce, of course we need the customary ingredients like garlic, ginger and pepper, and paired alongside my all time favorite Sambal Belacan. My Hakka Noodles my Malaysian Chinese style (Malaysian Fried Mee, Penang Mee Yoke, Malaysian Spicy Sour Fish Soup Noodles & Nyonya Curry Laksa).
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 and pour in 1/4 cup of water.
When noodles are cooked, combine in veggies and stir all in.
Remove from heat.
Optional: Garnish with spring onion.