Black Hokkien Noodles
This is a simple seafood/chicken noodle dish which can be enjoyed by the whole family (as long as you all enjoy squid!). It is traditionally served with lime and a fiery chilli-based sauce called Sambal Belachan.
- 3 tbsp dark/thick soy sauce
- 1 tbsp normal soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp cornflour
- 250ml water
- 250g fat noodles (the thickest you can find!)
- 3 tbsp oil (preferably groundnut)
- 6 cloves garlic, crushed
- 2 raw chicken breasts, finely sliced, or a similar amount of cooked chicken, shredded
- 150g raw prawns
- 150g squid, cut into bite-sized pieces
- 2 handfuls chinese cabbage, finely sliced (or bok choi or mustard greens)
- 4 spring onions, sliced
- Place the noodles in a bowl, cover with boiling water and leave until they can be separated with a fork (about 2-3 minutes but taste-test them). Drain and set aside.
- Combine all the sauce ingredients and put aside.
- Heat the oil in a wok, add the garlic and fry for a maximum of a minute.
- Add the raw chicken if using and fry for another minute.
- Add the prawns and squid, and cooked chicken if using, and cook briefly until the prawns turn pink. Add the cabbage and spring onions.
- Add the sauce and bring to the boil, then stir in the noodles.
- Once everything is warmed through, serve immediately with lime slices and sambal belachan.
- If you don't want to make the sambal belachan use any hot sour chilli sauce.
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