Chef Eric Teo’s Stir Fry Hokkien Curry Mee

Stir Fry Hokkien Curry Mee

Chef Eric Teo’s Stir Fry Hokkien Curry Mee

  

February 17, 2016

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Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Stir Fry Hokkien Curry Mee using Kang Kang fresh noodles - with no preservatives added and no refrigeration needed!

Stir fried, soup-based, and even cold dishes – do check out other recipes by Chef Eric Teo! All dishes are made using Kang Kang fresh noodles. Conveniently available at your preferred supermarkets island-wide!

  • Prep: 5 MIN
  • Total Time: 15 MIN
  • 5 MIN

    10 MIN

    15 MIN

  • 3 - 4 Servings

Ingredients

1 packet Kang Kang Fresh Hokkien Noodles

3 tbsp Canola oil

1 tbsp Garlic, chopped

1 whole White onion, sliced

3 whole Eggs, lightly beaten

2 pcs Hard bean curd, diced and fried

1 tbsp Curry powder

200 ml Chicken stock

200 g Chicken breast, sliced and fried

100 g Bean sprouts

100 g Blanched long beans, sliced

\1 pc Red chili, thiny sliced

2 tbsp Fish sauce

1 tsp Sugar

1 tsp Dark soy sauce

½ tsp White pepper

Garnish

1 whole Calamansi

Directions

Heat up frying pan and sauté Garlic with Canola oil for 30 seconds.

Add in White Onion, Eggs and Curry Powder to cook till scramble egg form.

Add in Kang Kang Hokkien Noodles then season with fish sauce and dark soy sauce.

Add in Chicken Stock and stir well.

Add in Bean sprouts, Hard Bean curd, Long beans, Chicken breast, and Red Chili.

Cook till fragrant and garnish with Calamansi to serve.

Cooking tip:

To prepare the Chicken breast, stir fry Chicken over medium heat quickly with oil in a non-stick pan and season with salt and pepper.

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