Hokkien fried noodles (Hokkien Char Mee) originated from a hawker (street) food stall in Kuala Lumpur, Malaysia. A chef named Wong Kian Lee owned the food stall dated all the way back to 1920s. Up until today, his decedents are still running the stall albeit in a different location. Likewise, they are still dishing up the same popular, saucy and tasty Hokkien noodles. Besides, this dish is different from the Singapore version of Hokkien Mee (Hokkien Hae Mee). That originated from Fujian (Hokkien) province of China and does not use any dark soy sauce.
About Hokkien Fried Noodles
Typically, they cook hokkien noodles with thick yellow noodles made with eggs and stir-fried in a thick dark soy sauce. Then combined with ingredients like pork, prawns, calamari, and fish cakes. As well as choy sum or cabbage, cooked in a wok on intense charcoal fire. They add some fried crispy golden brown pork fat during stir-frying plus as a garnish when serving the dish. Modern variations of noodles used include other types of noodles like rice noodles, flat rice noodles and tear drop noodles. Depending on individual preferences. In addition, many Malaysian chain restaurants and cafes worldwide also serve this all-time favourite Hokkien fried noodles.
Gluten Free Hokkien Fried Noodles
For my gluten free version of Hokkien fried noodles, I am using gluten free Pad Thai noodles. Stir-fried with chicken pieces, king prawns, choy sum and capsicums in my homemade gluten free kecap manis sauce. You can use any gluten free noodles according to your liking. This recipe is also dairy free, nut free and egg free.
Moreover, noodles are one of the lucky foods to eat during Chinese Lunar New Year celebrations. You use any cooking methods for the noodles either fried, boiled or in soups. As long as you keep the noodles long and uncut. Long noodles or also called longevity noodles symbolise longevity in age for the person eating the noodles.
Check out my other gluten free Asian noodles:
- Char Hor Fun (Rice Noodles in Egg Gravy);
- Asian Mushrooms and Vegetables Stir-Fry Noodles;
- Singapore Noodles (Sing Chow Mai Fun);
- Pork and Choy Sum Stir-Fry Rice Noodles;
- Fish Cakes with Rice Noodles; and
- Beef and Zucchini Stir-Fry Noodles.
Hokkien Fried Noodles
Ingredients
- 8 tablespoons extra virgin olive oil
- Some extra virgin olive oil for pan frying
- 1 kg skinless and boneless chicken breasts trimmed and thinly sliced
- 1 kg peeled raw king prawns tails intact
- 3 cloves garlic minced
- 2 cm ginger peeled and finely grated
- 500 g gluten free Pad Thai noodles or any gluten free rice noodles
- 2 bunches choy sum washed and cut into 8cm in length
- 1 red capsicum halved, deseeded and thinly sliced
- 1 yellow capsicum halved deseeded and thinly sliced
- 3 tablespoons medium dry sherry
- 1 tablespoon corn starch mixed with ¼ cup water
- 250 ml water
For the Sauce:
- 6 tablespoons gluten free kecap manis (dark/thick soy sauce)
- 3 tablespoons blackstrap molasses
- 2 tablespoon gluten free oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons medium dry sherry
For the Chicken Marinade:
- 1 tablespoon gluten free light soy sauce
- 1 tablespoon medium dry sherry
- 2 teaspoons corn starch
- 1 teaspoon ground white pepper
For the Prawns Marinade:
- ½ teaspoon salt
- 2 teaspoon corn starch
- 2 tablespoon medium dry sherry
Instructions
- Combine chicken with marinade in a large bowl and mix well.
- Combine prawns with the prawns marinade in a large bowl, toss and mix well.
- Prepare and mix the sauce ingredients in a separate bowl.
- Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the pot for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water, remove and set aside.
- Heat up a medium pot half filled with water, add 2 tablespoons of extra virgin olive oil, then blanch the choy sum on low heat for around 2 minutes or until choy sum turns bright green, drain water and set aside.
- Heat up the non-stick wok with some extra virgin olive oil, stir-fry the chicken on medium to high heat for 3 minutes or until just cooked. Remove chicken and set aside. Discard chicken juice. Clean wok with kitchen paper towel.
- Heat up the non-stick wok again with some extra virgin olive oil, pan fry the prawn for 2 minutes on each side or until prawns are just cooked. Remove and set aside. Clean wok with kitchen paper towel.
- For stir-frying and combining the dish, heat up the non-stick wok with 6 tablespoons of extra virgin olive oil, add garlic and ginger, stir-fry until lightly golden on low heat. Add the red and yellow capsicums and return the chicken and prawns to the wok. Add the sauce, toss and mix well.
- Then return the noodles and add in the corn starch mixture plus water, stir-fry for another 5 minutes on medium to high heat or until the noodles are soft and ingredients are mixed through. Lastly, add in the cooked choy sum and stir and mix well. Turn off the heat.
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Notes
Absolutely love noodle dishes and haven’t tried this one, so will add it to my noodle night ‘to cook’ recipes for sure. Thanks for sharing.
I love noodles dishes too. They are so tasty and easy to prepare. Enjoy the recipe. 🙂
I’ve eaten this in KL before but never made it. It looks amazing!
Charlie, Distracted
Thanks Charlie. 🙂
This looks so delicious!!
Thanks Rizwan. 🙂