The Penang Hokkien Style Stir Fried Noodle

Penang Hokkien Stir Fried Noodle

Decided to prepare and cook the Penang Hokkien Stir Fried Noodle for lunch today. I woke up early and started preparing the ingredients and noodles to take the fried noodles to school and work for lunch. The Penang Hokkien style stir fried noodle cuisine is slightly different to the Petaling Street Tai Lok Mean. It uses less of the dark soy sauce and will turn out with a bit of creamy gravy. The taste and flavour is slightly different too. The most distinguishable different between the two is the type of noodle used in Penang Hokkien stir fried noodle.

Penang Style Hokkien Stir Fried Noodle

The Penang Hokkien style fried noodle not only look less dark because of the least among of dark soy sauce used but the Shanghai noodle that is used is the thiner type not the thinker Shanghai noodle. With one pack of the Shanghai noodle (the brand is Hons) that I bought from T&T Supermarket, I could cook about six to seven portions. So, there were enough for breakfast and packed for lunch too. One pack of the Shanghai noodles for two meals, that is really economical.

Penang Hokkien Char Mee

I remember paying more than ten dollars for a plate of this Penang Stir Fried Hokkien Noodle when we dined at Seatown Seafood Restaurant in Maple Ridge. And we have to drive all the way there just for this special noodle cuisine. All that was needed in the cooking of this delicious noodle cuisine was a pack of the thin Shanghai noodle, a spoonful of chopped garlic, a few shrimps, some sliced fish cake, a bunch of yu choy, two spoons of dark soy sauce, half spoon of pepper, half spoon of chicken essence, a spoon of corn starch, a cup of water and five spoons of cooking oil.

Penang Hokkien Char

Start with heating up the wok and add the cooking oil. Once the cooking oil is hot, add the chopped garlic, followed with the shrimps and the fish cakes. Stir for a minute or two then add the yu choy. Wait till the yu choy is cooked then add in the Shanghai noodle. On top of the Shanghai noodle, pour the dark soy sauce, pepper, water and the corn starch. Then, keep stirring and mixing everything until evenly colored. Keep stir and mixing for a few minutes and transfer to serving plates.