Dry Penang Hokkien Mee (Mee Goreng Style)
65% asli · Malaysian Fusion
A 'dry' variation of Penang Hokkien Mee, inspired by mee goreng. This version tosses the noodles in a savory, slightly sweet, and spicy sauce with prawns and other toppings, offering a different texture and flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Yellow noodles400g
- Rice vermicelli200g
- Prawns, peeled and deveined200g
- Garlic, minced4 cloves
- Shallots, sliced100g
- Chili paste (sambal)2 tbsp
- Sweet soy sauce (Kecap Manis)3 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Bean sprouts1 cup
- Shredded cabbage1 cup
- Chopped peanuts, for garnishas needed
- Lime wedges, for servingas needed
Langkah
- 1
Soak rice vermicelli in warm water until softened. Drain both yellow noodles and vermicelli.
- 2
In a small bowl, mix sweet soy sauce, dark soy sauce, oyster sauce, sugar, salt, and black pepper to create the sauce.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Sauté minced garlic and sliced shallots until fragrant.
- 4
Add chili paste and cook for 1 minute until fragrant.
- 5
Add prawns and stir-fry until they turn pink and are almost cooked.
- 6
Add the noodles (yellow noodles and vermicelli) and shredded cabbage to the wok. Pour the prepared sauce over the noodles.
- 7
Toss everything well to coat the noodles evenly with the sauce. Stir-fry for 3-5 minutes until noodles are heated through and sauce has thickened slightly.
- 8
Add bean sprouts and toss briefly for about 30 seconds until they are slightly wilted but still crisp.
- 9
Serve immediately, garnished with chopped peanuts and a lime wedge on the side.
