Fried Hokkien Mie

I usually cook this dish on my lazy cooking day. We don’t have to spend money on dining out and takeaway. We could eat carbohydrate, vegetables, seafood, protein and spice all come in one dish. Most importantly we could eat peacefully on dining table without my two years old interference, because he absolutely loves this dish.

You can never go wrong when cooking this dish. It is never too dry or soggy. Most noodles absorb liquid and tend to turn soggy, but this Hokkien noddle is really good with absorption. The taste is much better when it is served slightly wet. You could cook the noodle with absolutely any combination of vegetables, seafood, chicken, or fish that you prefer.

Ingredients

• 500 gr of Hokkien noddles
• 2 cloves garlic, sliced
• 2 cloves shallot, sliced
• 1 tomato, cut into wedges
• 5 small red chillies
• 5 pcs of prawns
• 3 eggs
• 200 gr of fish balls, sliced
• 1 small carrot, julienne cut
• 1 small zucchini, julienne cut
• 2 cup of choy sum
• 2 tbsp sweet soy sauce/Kecap Manis
• 1 tbsp fish sauce
• 2 tsp tomato sauce
• 1/2 cup sliced spring onions
• salt and white pepper to taste
• oil