About the Recipe
This is one of my favourite dishes at Chinese kopitiams! My friend taught me this recipe because it's hard to get halal Hokkien Noodles here in the UK. The trick to perfecting this dish is to braise the noodles on low heat until it is soft and the sauce is shiny.
Ingredients
For the Sauce
4 tbsp thick soy sauce
3 tbsp oyster sauce
2 tbsp sweet soy sauce
1 tbsp granulated sugar
1/2 tsp white pepper
Other Ingredients
400g Hokkien Noodles (thick egg noodles)
12 king prawns, deveined
12 raw squid rings
50g fried fish cake (sliced; optional)
1 small green cabbage (about 1 cup shredded)
3 tbsp vegetable oil
5 cloves of garlic, finely minced
3 tbsp Not So Saucy Sambal Paste or Chilli Paste
1 cup chicken stock
1 tbsp cornstarch
Fried egg (optional)
Celery leaves (optional)
Preparation
In a bowl, combine all the ingredients for the sauce and set aside. Boil water and cook noodles according to package instructions and set aside.
Heat the oil in a wok over medium-heat. Once it starts smoking, add in the garlic and fry till fragrant. Add in the sambal paste and cook for a few minutes until oil separates.
Add in the prawns and squid rings. Cook for 30-45 seconds then add in the cabbage. Stir-fry till the cabbage is slightly softened. Pour in the sauce mixture and chicken stock. Bring to a boil then add in the noodles. Cover with a lid and let simmer for 3 to 4 minutes till the sauce has slightly reduced.
Add in half of the cornflour slurry, stir, and check the thickness of the sauce. If you prefer your sauce slightly thicker, add in more cornflour slurry until desired consistency. Transfer to a serving dish, garnish with the fried egg and chopped celery leaves and serve immediately!