Black Hokkien Noodles (Kuala Lumpur Style)

This is a very popular Malaysian dish ( Chinese origin) and my most favorite hawker food. It is almost impossible to get this anywhere outside of Malaysia or Kuala Lumpur to be specific. So a little research, here is my version of how to make this yummy dish. You will love it!!! ;-)




500g Japanese Udon Noodles

4 cloves garlic (chopped)

Prawns (or chicken/fish cake/ calamari)

Chopped bacon pieces, seasoned with soy, pepper, sugar and cornflour (optional)

2 cups cabbage, roughly chopped

2 tbsp oyster sauce

2 tbsp Chinese cooking wine/dry cooking sherry

Sauce:

1 1/2 tbsp light soy sauce

5-6 tbsp thick dark soy sauce (depending on how dark you want it to be)

2 cups stock

2 cups hot water

1 tsp chicken stock powder

Salt and pepper for seasoning

Fry the prawns/fish cake/calamari/meat until cooked, remove and set aside.
Heat up the wok with some oil and fry garlic, then add oyster sauce and wine and stir for a few seconds. Add noodles and dark soy and toss until combined. Add sauce ingredients and bring to a boil. Add cabbage and prawns (or any other meat), cover and braise for about 10-15 minutes or until noodles have softened and are coated in thick, black and starchy gravy. Add more water/stock if necessary to cook the noodles further. You can add more dark soy if preferred.
When cooked, add the prawns/fish cake/calamari, mix it through and it's ready to serve.