• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Description

If you’re looking for some old-style Hainanese noodles, don’t worry, Yut Kee’s got you covered. They’ve shared a recipe for some delicious Hainanese noodles that will excite your taste buds. This recipe was first published in Flavours magazine.

Recipe Ingredient

  • Dried Sole
  • 1 dried sole fillet
  • Hainanese noodles
  • Sambal
  • 8 red bird's eye chillies
  • 2 red chillies
  • 1 calamansi lime (halved)
  • Hainanese noodles
  • 500 g thick egg noodles
  • 2 tbsp oil
  • 4 cloves garlic (chopped)
  • 2 tbsp dried sole
  • 6 baby squid
  • 35 g pork (sliced)
  • 35 g fish cake (sliced)
  • 200 ml chicken stock
  • 1 bunch mustard greens (sawi)
  • 2 tbsp fried shallots


    To dry sole:
  1. Pre-heat oven at 50°C. Line a baking pan with parchment paper. Place the fillet on the paper and bake for 15 minutes.
  2. Remove from heat, leave to cool then pound the fish in a pestle and mortar until flesh is flaky.
  3. To make sambal:
  4. Pound the chillies in a pestle and mortar to form a paste. Scoop into two saucers and place a halved lime in each.
  5. To cook noodles:
  6. Soak the noodles in water for about 10 minutes to remove excess oil and reduce cooking time.
  7. Heat the oil in a wok, then add the garlic and dried sole fish and fry until slightly brown.
  8. Add the squid, slices of pork and fish cake and stir for about 10 seconds. Pour in the chicken stock and bring to a boil. Add the noodles and cook until soft. Add the vegetables and stir until cooked.
  9. Ladle into two plates then top with fried shallots. Serve with the sambal.
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