HOKKIEN MEE.....

• 600 g hokkien noodles
• 2 eggs, beaten
• 1 tablespoon water
• 60 ml vegetable oil
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, crushed
• 4 small fresh red chilies, seeded,sliced
• 2 teaspoons sugar
• 200 g red capsicums, seeded,sliced
• 150 g green capsicum, seeded,sliced
• 4 green onions, sliced
• 100 g shredded Chinese cabbage
• 400 g Chinese barbecue pork, sliced
• 80 ml ketjap manis
• 60 ml oyster sauce

Directions

1. Rinse noodles under hot water; drain.
2. Transfer to a large bowl, separate with a fork (being careful not to break them).
3. Heat a large oiled non-stick pan; pour in half the combined eggs and water.
4. Swirl pan to make a thin omelette; cook until just set.
5. Transfer omelette to board, roll tightly, cut into thin strips.
6. Repeat with remaining egg mixture.
7. Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
8. Add vegetables; stir-fry until cabbage is just wilted.
9. Remove vegetables from pan.
10. Heat remaining oil in same pan; stir-fry noodles 2 minutes.
11. Add vegetables, pork and combined sauces; stir-fry until heated through.
12. Serve sprinklered with omelette strips.

LOR MEE RECIPE.....

PENANG LOR MEE (YELLOW NOODLES WITH PRAWNS,
EGG AND SHREDDED CHICKEN IN A THICK GRAVY)

FOR THE PICKLED GARLIC:
50g garlic, chopped
60ml rice vinegar
FOR THE LOR MEE GRAVY:
3 ltr water
60g Knorr Chicken Flavoured Seasoning
90g Knorr All Purpose Seasoning
1 tsp white peppercorns, crushed
40g dark soya sauce
5g five-spice powder, to taste
90g sugar
150g tapioca flour, mixed in
150ml of water
2 egg whites
TO SERVE:
1.2kg yellow noodles
300g chicken, cooked, shredded
150g fish cake, sliced
200g prawns, cooked
250g bean sprouts
5 whole eggs, hard boiled
50g shallots, sliced, fried
50g Pickled Garlic, (Recipe below)

TO PREPARE THE PICKLED GARLIC:
Mix chopped garlic with vinegar and infuse for a day. Keep chilled.

TO PREPARE THE LOR MEE GRAVY:
Mix water with Knorr Chicken Flavoured Seasoning, Knorr All Purpose Seasoning and white peppercorns in a saucepot. Bring to a boil and reduce to low heat. Add in dark soya sauce and five-spice powder. Simmer 10 minutes. Season to taste with sugar.

Lightly thicken mixture with tapioca flour and remove from heat. Gradually stir in egg whites and mix well. Keep warm.

TO SERVE:
Blanch yellow noodles and bean sprouts in a pot of boiling water for a few seconds. Remove, strain and place into serving bowls.

Pour in gravy and garnish with sliced fish cakes, prawns and hard-boiled eggs. Sprinkle with fried shallots and serve with pickled garlic and Knorr Sambal Tumis. Serve hot.

Servings: 10