Perfect for lunch
I have previously posted a recipe for Hakka Mee which is nice but here's another one which is slightly healthier as less oil is used. The taste you get is pretty similar to the ones from Seremban. If you're living in Malaysia, I would recommend that you use the Cintan brand Non-Fried Noodles - these are flat noodles most similar to the original Seremban version. I like this noodle also because it is low-fat because it is made using steam and then air dried. Add a few drops of sesame oil into the water used to cook the noodles - it will give it a nice smell/flavour and also gives it a smoother texture.
In Seremban, we always eat the Hakka mee with pickled green chillies - here's the recipe which you can follow easily at home.
Seremban Hakka Mee
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15-20 minutes
2 pieces non-fried broad noodles (I used Cintan brand, approx. 110g)
100g minced pork
4 cloves garlic, minced
1 tbsp cooking oil
1 tbsp light soy sauce
1/2 tsp chicken stock seasoning
A few drops of sesame oil
Pickled green chillies (recipe here)
1-2 spring onion, finely chopped
1. Bring a pot of water to the boil, add a few drops of cooking oil and salt, and cook the noodles for 3 minutes,or until al dente. Drain and divide into two bowls.
2. In a large wok, heat the oil over medium high heat. Then, add the garlic and fry for 2 minutes, until fragrant. Add the minced pork and fry for 2 minutes, then add water, chicken stock seasoning and light soy sauce and allow to simmer over low heat for 8-10 minutes. If you like a little more gravy to go with your noodles, you can always add more water.
3. To serve, top the noodles with the minced pork with gravy, and some spring onions. Serve immediately with pickled green chillies.
*This recipe was featured on Asian Food Channel's FB page on 22 November 2012.