Today I will be sharing a Malaysian Hakka Mee or Mince Pork Hakka Noodle Recipe on the blog which is a quick and economical dish to prepare for the whole family (even kids enjoy eating this). I tend to serve it with some greens such as broccoli or broccolini on the side and some Jasmine Tea as well. If you don’t eat pork, feel free to use mince chicken or turkey and if you are vegetarian, then you can also substitute the meat for tofu or quorn instead. If you are not familiar with cooking noodles, step-by step instructions are provided below so watch the youtube video as well.
The link for this recipe was given to me by a Malaysian friend of mine who also lives in the UK. Sometimes, I do run out of inspiration on what to cook. When this happens, we end up having a take-out but during lockdown, we have tried to limit eating out and have in the last 5 months only ordered two take-outs. it was on one of these days that my friend sent me the link to Gerry’s Kitchen’s Hakka Mee Recipe. His recipe was adapted from Ping Coombes book Malaysia: Recipes from A Family Kitchen. If you have not heard of Ping, she won 2014’s MasterChef. I do hope you give this recipe a go and remember to tag us on social media or leave a comment if you do make this delicious meal.
What is Hakka Noodles?
Hakka noodles is a Chinese method of preparation where the noodles are first boiled and then mixed with sauces/vegetables and/or meats. Hakka noodles are often made from unleavened dough (rice or wheat flour) which is cooked in boiling liquid. Then the sauce is gently poured over the noodles while still hot and served. I have used dried egg noddles which you can easily purchase from your local supermarkets or Asian store. Here’s a youtube video of how to make this tasty noodle recipe.
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- 500g Mince Pork
- 1 1/2 tbsp Corn Flour
- 1 tbsp Oyster Sauce
- 2 tbsp Light Sauce
- 1/2 tsp Castor Sugar (Optional)
- 1/4 tsp Ground White Pepper
- 1 tbsp Vegetable Oil
- 2 Cloves Garlic (I used 4)
- 1 tbsp Fish Sauce
- 1 tbsp Soy Sauce (You can use Sweet Soy Sauce)
- 1/2 tbsp Castor Sugar (Optional)
- 1/2 tbsp Corn Flour (To be mixed with 2 tbsp water)
- 15ml Water (Feel free to add more)
- A handful of Fresh Coriander Leaves (Chopped)
- 4 x 100g Dried Egg Bundle Noodles (1 bundle per person)
- 1 tbsp Sesame Oil (You can use Garlic Oil)
- 2 tbsp Soy Sauce (You can use Sweet Soy Sauce)
- 2 tbsp Oyster Sauce
1. Add the mince in a bowl and mix with the marinade ingredients and set aside for at least 15 minutes at room temperature, or longer, covered in the fridge.
2. Heat the oil in a frying pan over a medium heat. Add the garlic and fry until fragrant.
3. Add the marinated mince pork and fry gently (a high heat will dry out the pork), breaking up the mince while it cooks, until it is no longer pink.
4. Add the fish sauce, sweet soy sauce and sugar, then add the water (little at a time). Bring the water to the boil, then lower the heat and simmer gently for 5-10 minutes. If you think you need more water, just add more.
5. Dissolve the cornflour in 2 tbsp of water and add it to the pork and bring to the boil. As it boils, the sauce will thicken and coat the pork.
6. Next, fold in the coriander and remove the pan from the heat.
7. Cook the noodles in a large pot filled with boiling water for two to three minutes and then drain well.
8. Stir in the sesame oil, soy sauce and oyster sauce.
9. Divide the noodles into four serving bowls and top with the cooked pork mixture and a sprinkle of fresh coriander leaves. Serve with your favourite Chinese Tea and a side of greens.
I have used normal soy sauce instead of sweet soy sauce and have omited the castor sugar in my dish as I felt the oyster sauce was sweet enough.
If you are making this for later, you can pre-cook the mince pork to safe time and just warm it up to serve on the freshly made noodles.