Ingredients
Scale
- 400g Thin Hokkien Noodles
- 3 tbsp Dark Soy Sauce
- 200g Prawns
- 150g Pork
- 2 tbsp Foochow Red Wine
Instructions
- Prepare thin Hokkien noodles and set aside.
- Heat a wok over high heat and stir-fry garlic, pork, and prawns until cooked.
- Add the prepared noodles, dark soy sauce, and Foochow red wine, and stir-fry briefly.
- Combine stir-fried ingredients with chicken stock in a pot and simmer briefly to meld flavors.
- Assemble the dish by placing stir-fried noodles in a bowl and pouring hot broth over them.
Notes
For variations, consider adding char siu or black vinegar for extra flavors. Fresh ingredients are key for authenticity.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying and Braising
- Cuisine: Chinese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 423
- Sugar: 2g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
Keywords: Chow Zhou, Egg Noodle Soup, Malaysian Cuisine, Bintulu, Traditional Recipe, Foochow