Recipe for Black Hokkien Mee 
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Yield:
1
Ingredients:
Amount Ingredient
Stir-Fried Thick Fat Noodles
400 gm fat noodles
75 gm meat (pork or chicken)
----------------- Part (A): ----------------
1 pch salt
1 dsh pepper
100 gm prawns _ shell but leave tails intact
100 gm squids--clean and slice
----------------- Part (B): ----------------
1 tsp light soy sauce
1/2 tsp sesame oil
1/8 tsp pepper
100 gm pork fat (optional) dice and stir-fry until light brown and crispy. Drain the fat crispies.
100 gm Chinese cabbage (wong nga pak)-cut into 1cm strips
1/2 tbl minced garlic
2 tbl oil
----------------- For sauce: ----------------
1 tsp light soy sauce
1 tbl oyster sauce
1 dsh pepper and monosodium glutamate
1/2 tsp salt, or to taste
1/2 tsp sugar, or to taste
1/2 tsp chicken stock granules
1 tbl thick soy sauce (for added colour)
Instructions:
Instructions: Method:
SCALD noodles in boiling water for 1 minute. Drain and steep in cold water until noodles are soft. Press the strands of noodles with your fingers and if the texture is soft and tender, strain and put aside.

Season chicken with ingredients (A) and prawns and squids with ingredients (B). Set aside for 10-15 minutes.

Heat oil in wok and saute garlic until lightly browned and fragrant. Add meat and stir-fry well. Stir in prawns and squids and toss lightly. Put in noodles and sauce ingredients, and toss well. Add Chinese cabbage and chicken stock. Stir well, cover wok and simmer over medium-low heat. (Add more thick soy sauce for colour if preferred.)

Remove the wok cover and lower the heat. Simmer noodles for a short while till gravy is thick. Sprinkle a few pieces of pork crisps (optional). Turn up the heat and stir the noodles briskly. Dish out and serve with sambal sauce.

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