• PREP: 10M
  • COOK: 10M
  • SERVINGS: 2
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    INGREDIENTS

  • 2 tbsp oil
  • 50g (1.7oz) chicken, sliced
  • 220g (½lb) fresh yellow (Hokkien) noodles (alternatively, use 2 blocks (120g/4.2oz) dried egg noodles)
  • 50g (1.7oz) mustard greens (choy sum) or cabbage
  • 1 tbsp crispy pork lard (optional)
  • 1 bottle WORLDFOODS Malaysian Hokkien Noodle Sauce
  • Garnishing
  • Chopped spring onions

    PREPARATION

  1. If using dried egg noodles, place noodles in a pot of boiling water and simmer for 3-5 minutes. Drain well and set aside.
  2. Heat oil in a wok or frying pan and pan-fry chicken until browned.
  3. Pour in WORLDFOODS Malaysian Hokkien Noodle Sauce and bring to a boil.
  4. Add in noodles and vegetables. Stir well to a dry consistency.
  5. Add in crispy pork lard, if desired, and toss gently.
  6. Remove onto plates. Garnish with chopped spring onions. Serve hot.

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Malaysian 'Hokkien' Noodles

Malaysian 'Hokkien' Noodles

Ingredients

  • 2 tbsp oil
  • 50g (1.7oz) chicken, sliced
  • 220g (½lb) fresh yellow (Hokkien) noodles (alternatively, use 2 blocks (120g/4.2oz) dried egg noodles)
  • 50g (1.7oz) mustard greens (choy sum) or cabbage
  • 1 tbsp crispy pork lard (optional)
  • 1 bottle WORLDFOODS Malaysian Hokkien Noodle Sauce
  • Garnishing
  • Chopped spring onions
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https://worldplatter.com/recipe/malaysian-hokkien-noodles-2/