Recipe For Fried Egg Noodles in Dark Gravy In Hokkien Style-Jen Jen Lim

Hokkien style fried egg noodles in dark gravy. Originating from Malaysia in the 1920s, this evergreen noodles dish has made its way into streets and restaurants in every corner of Malaysia and Singapore.

420g fresh egg noodles

150g medium shrimps, with shells and veins removed

100g squid, cut into rings

150g of chicken fillet or lean pork slices, marinated in 1 tsp each of light soy sauce, sesame oil, Shaoxing (Chinese) cooking wine, corn flour and pepper

(optional) 50g fish cake slices

150g Chye Sum (Chinese greens), chopped into 2-inches lengths

4 pieces dried Shitake mushroom, soaked in water to soften and sliced into strips

1 tbs finely chopped garlic

2 cups of chicken or pork stock

1 cup of water

2 tbs vegetable cooking oil

Salt and pepper to taste