Hokkien Noodles (Stir-fried Tai Lok Mee)
Hokkien Noodles (Stir-fried Tai Lok Mee)
| 3 tbsp | Oil |
| 3 | Shallots, chopped |
| 3 pips | Garlic, chopped |
| To taste | Salt |
| 2 tbsp | Vegetarian flour crisps |
Ingredients A: mixed together to make stock
| 1 tbsp | TUMIX® Chicken Stock Seasoning |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| 500 ml | Water |
| 2 tbsp | Dark soy sauce |
Ingredients B:
| 400 g | Thick yellow noodles |
| 50 g | Squids |
| 100 g | Prawns |
| 100 g | Chicken, sliced |
| 100 g | Cabbage, cut |
- Heat oil in a wok and sauté chopped shallots and garlic.
- Add in stock(A). When boiling, add in ingredients (B). Cover and allow to boil.
- Add in salt to taste. Simmer till gravy has dried up.
- Sprinkle vegetarian crisp. Serve together and nice to eat with sambal belacan.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
