Hokkien Mee

Hobbit and I were craving for the well-known Hokkien Mee usually available from Chinese restaurants back home. So to quench our taste buds, I went to Jusco and bought all the recipe needed and cooked what we call HOLY HOKKIEN MEE since I don't use pork lard, pork crackling bits and fresh yellow noodles.

Here's my recipe (if you don't mind the holiness):

Half packet of Japanese udon ramen
1/4 cup of thin sliced chicken
a handful of sliced green vegetables (can be replaced by Chinese cabbage)
Chinese dried mushroom
dark soy sauce
thick soy sauce
mushroom sauce
1/2 t fine sugar
1/4 t chicken flavoring
1 cup of water
pinches of salt
sprinkles of pepper
1/2 cup of olive oil

How to do it:

1. Turn the stove heat to medium-low and pour olive oil in the hot wok.

2. Slowly increase the heat and fry the chicken. Add 1 tablespoon of dark soy sauce.

3. Fry the udon noodles (make sure to soak it in boiling water until it soften first if you're using this) and add 1 tablespoon of thick soy sauce, sugar, some pepper, chicken stock, chicken flavoring and water. Stir-fry the ingredients and later add the vegetables. Cover and increase the heat again. Don't forget to check and stir once in a while.

4. Remove the wok's lid and season with oyster sauce, light soy sauce and water if the udon is too dry. Wait for a minute and turn the heat off.

5. Serve with chilie condiments or tomato/chillie ketchup.