Recipe: Fried Hokkien Mee for Sue/California

FRIED HOKKIEN MEE

100g pork fat, cut into cubes and fried till crispy (keep the oil)
100g meat (pork or chicken)
150g medium prawns, shelled (leave tails intact)
1 tsp light soy sauce
1/4 tsp dark soy sauce, divided use
100g Chinese cabbage, cut into 1cm strips
water or chicken stock
500g fat yellow noodles (tai lok meen)
SEASONING:
1 tbsp oyster sauce
Salt to taste
A dash of pepper and monosodium glutamate

Fry pork fat cubes in oil until crispy. Remove from pan and set aside.

Use the lard (from frying the pork fat) to fry the meat and prawns.

Add in one teaspoon light soy sauce and a few drops of dark soy sauce. Mix in the Chinese cabbage and add one and a half bowls water or stock. Then add in the noodles, mix well, cover wok with lid and simmer over high heat.

Add more dark soy sauce for colour. Add in the rest of the seasoning ingredients and more lard. Lower the heat slightly and simmer noodles till gravy is thick.

Turn the heat to high again and give noodles a quick stir.
TO SERVE:
Add the crispy pork fat cubes before dishing up the noodles.

Source: Amy Beh

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An eating guide in PENANG describes the HOKKIEN MEE as:

"Hokkien mee:
Wheat base mee in a special prawns and pork bones enriched soup garnished with beansprouts, kang kong, prawns, egg and pork. Another popular dish for RM1.50 to RM2.50 per bowl.

For the best hokkien mee in town (in no particular order): Coffee shop along the Ayer Itam bus terminal in the mornings; hawker centers at Gurney Drive and New Lane.".