• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Hard, Normal

Recipe Ingredient

  • 500g thick yellow noodles
  • 60g pork liver
  • 80g pork
  • 100g pre-soaked cuttlefish, sliced
  • 4-5 medium prawns, shelled
  • 40g cabbage, sliced
  • 1-2 tbsp pre-fried pork lard cubes (chee yau char)
  • 1 tsp chopped garlic
  • 1 tbsp oil
  • 1 tbsp lard
  • 400ml fresh chicken stock
  • ¼ tsp salt
  • 1 tsp cornflour
  • 1½ tbsp water
  • 1 tbsp oyster sauce
  • 1½ tbsp light soy sauce
  • 1 tsp thick soy sauce
  • ¼ tsp chicken stock granules
  • ¼ tsp sugar
  • Dash of pepper
  • Dash of monosodium glutamate
  • ½ tsp sesame oil


  1. Rinse the noodles and drain well. Heat oil and lard in a wok. Add chopped garlic and fry until lightly golden and fragrant.
  2. Combine pork, pork liver and seasoning (A), and set aside for a while.
  3. Briskly stir-fry marinated pork, pork liver and prawns. Pour in chicken stock and add the sauce ingredients.
  4. Put in the noodles, cover and allow to simmer for 2-3 minutes.
  5. Add the cabbage and cuttlefish. Toss and fry until gravy is reduced.
  6. Add pre-fried lard cubes. Give it all a quick stir. Dish out and serve immediately.

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1 thought on “Fried Hokkien Mee (Hokkien Char)”

  1. Bali Tour - January 24, 2015 at 9:44 am

    This is great article 🙂
    Thanks for the recipe
    i will try to cook


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