KL Hokkien Mee

Steps

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1. 1
   Preheat a wok over medium heat. Add a small amount of pork lard (or chicken oil or vegetable oil).
   ▶ ≈0:23
2. 2
   Add garlic and stir-fry until fragrant.
   ▶ ≈0:32
3. 3
   Add soy sauce and oyster sauce, mixing well.
   ▶ ≈0:55
4. 4
   Add water. Increase heat to maximum so the mixture comes to a boil.
   ▶ ≈1:04
5. 5
   Once boiling, add choy sum stems and any other desired vegetables.
   ▶ ≈1:15
6. 6
   Add Hokkien noodles. Ensure the noodles are fully submerged in the liquid.
   ▶ ≈1:29
7. 7
   When the liquid is nearly boiling, add caramel dark soy sauce, diluting it slightly with some of the liquid.
   ▶ ≈1:51
8. 8
   Cover the wok and let the noodles continue braising until the mixture comes to a full boil.
   ▶ ≈2:41
9. 9
   While the noodles are braising, prepare the anchovies if using. If using anchovies as a substitute for flounder powder, deep fry them and pound into fine powder.
   ▶ ≈3:39
10. 10
    When the noodles are nearly cooked, add the prawns. Since they cook quickly, they should be added near the end to prevent overcooking.
    ▶ ≈5:04
11. 11
    Once the liquid returns to a boil, add a small amount of crispy fried pork lard and flounder powder (or anchovies powder). Use sparingly to avoid excessive fishiness.
    ▶ ≈5:27
12. 12
    Let the noodles boil, stirring quickly a few times. The noodles themselves will thicken the sauce as they braise—no thickening agent is needed.
    ▶ ≈5:56
13. 13
    Plate the noodles into a bowl. If desired, top with a raw egg—the heat from the noodles will cook it. Serve with sambal (chili paste) on the side.
    ▶ ≈6:48