Braised Hokkien Mee (烩福建面) – Song-Cho Ideal Wok (松厨Ideal万用锅)

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A comforting noodle dish on a rainy day. Try out this simple recipe using Song-Cho Multiply Stainless Steel Ideal Wok, enough for a large group of people to enjoy.

Serves 4 to 6


  • Hokkien Flat Noodle 1/2kg
  • Squid 1 small pc (remove innards, wash & cut into rings)
  • Prawn 5 medium pcs (remove innards & wash)
  • Pork 300g (slice, marinate with a little salt, pepper & potato flour)
  • Choy Sum 1 small bunch (wash & cut)
  • Dried Sole Fish a little to taste (cut into thing strips)
  • Garlic 3 cloves (finely chopped)
  • Fried Shallots 1-2tbsp
  • Light Soya Sauce 1tbsp
  • Dark Soya Sauce 1tbsp
  • Oyster Sauce 1tbsp
  • Chicken Powder ½ pc
  • Sugar a little to taste
  • Water 500ml (add more if it is too dry during cooking process)

*You may make changes to the dry ingredients and/or adjust the quantity according to personal preference.


  1. Mix chicken powder, light & dark soy sauce into the water, set aside.
  2. Add oil into Ideal wok before the wok heats up, turn on high heat. Add sole fish strips & garlic, stir-fry till fragrant.
  3. Add 2/3 sauce mixture (1.), dissolve the chicken powder cube in wok, bring it to a boil.
  4. Add noodles, mix till noodles are coated with the sauce, add the remaining 1/3 sauce mixture, stir well. Cover the wok & let the noodle simmer for 2-3 minutes. Open lid, stir-fry & lower heat where needed.
  5. Add a bit more dark soy sauce if the colour is too light, continue mixing. Taste the noodle sauce, add oyster sauce & sugar where desired.
  6. Add choy sum, prawn, squid rings & pork, without mixing, cover the wok & let it simmer for about 1-2 minutes. Open lid, mix well & add water if too dry.
  7. Mix well, cover the wok & let it simmer again till ingredients are cooked and noodles are soft.
  8. Serve hot and enjoy.





  • 福建扁面 半公斤
  • 墨鱼 1小支 (去除内脏, 洗净, 横切成圆形)
  • 虾 中型5支 (去除内脏, 洗净)
  • 猪肉 300克 (切片, 用盐, 胡椒粉和生粉腌制)
  • 菜心 1小把
  • 扁鱼干 少许 (切细条状)
  • 蒜 3颗  (剁碎)
  • 炸葱头 1-2汤匙
  • 酱青 1汤匙
  • 酱油 1汤匙
  • 蚝油 1汤匙
  • 鸡精块 半块
  • 糖 少许
  • 清水 500毫升 (如需要, 在烹煮过程中如果太干可再添加)



  1. 将鸡精块, 酱青, 酱油加入清水里混合, 待用
  2. 冷锅下油, 开大火, 加入扁鱼条和蒜蓉炒香
  3. 加入2/3的酱汁1., 把鸡精块稍微炒融, 让酱汁煮滚
  4. 加入面条, 炒均匀后再加入剩下的1/3酱汁, 继续拌匀; 盖上锅盖让面条焖煮2-3分钟, 开盖然后搅拌, 如需要回小火
  5. 如果颜色不够浓可加入少许酱油, 继续翻炒; 试试面条酱汁, 如不够味, 可随个人喜好外加入蚝油和糖调味
  6. 加入菜心, 虾, 墨鱼圈和猪肉片, 不搅拌, 直接盖上锅盖让它焖煮1-2分钟; 开盖然后搅拌,如太干加入多些清水
  7. 拌匀, 盖上锅盖, 让它再焖煮至材料熟透, 面条软就可以了
  8. 盛盘趁热享用

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