Hokkien mee for Jaschin lunch

Fried Hokkien mee

Ingredients
1 kg yellow noodles
500gm thick bee hoon
5 pieces of garlic - pat & chopped into small pieces
200gm of pork - cut into slices
2 pieces of sotong - slant cutting kris-cross on the outer layer
300gm cabbage - cut into thin strip
100ml water
2 tbsp of light soya sauce

Garnishing
2 pieces of chillies - cut into thin strip

Method:
1. Heat 2 tbsp of oil in the wok, put in the chopped garlic, once you see the garlic going to turn brownish, put in the pork to fry until fragrant.

2. Then add in cabbage to fry, add 100ml of water & 2 tbsp of light soya sauce, then continue to fry until the cabbage turn soft, add in sotong to stir fly. Once you see the sotong slight curves up, off fire, dish up to set aside.

3. Heat 2 tbsp of oil in the wok, put in chopped garlic, put in yellow noodles to fry. lower ur fire, let the noodle cooked until fragrant, put in the thick bee hoon then stir fry.

4, Add in the sauce from the ready-cooked ingredient to the wok, then stir fry again.

5. When you smell the fragrant of noodles, add in the ready-cooked ingredient to fry for 2 mins, then dish up to serve.

6. Garnish with red chillies to serve.