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Hokkien Noodles (Stir-fried Tai Lok Mee)

Hokkien Noodles (Stir-fried Tai Lok Mee)

3 tbsp Oil
3 Shallots, chopped
3 pips Garlic, chopped
To taste Salt
2 tbsp Vegetarian flour crisps
Ingredients A: mixed together to make stock
1 tbsp TUMIX® Chicken Stock Seasoning
½ tsp AJI-SHIO® Flavoured Pepper
500 ml Water
2 tbsp Dark soy sauce
Ingredients B:
400 g Thick yellow noodles
50 g Squids
100 g Prawns
100 g Chicken, sliced
100 g Cabbage, cut
  1. Heat oil in a wok and sauté chopped shallots and garlic.
  2. Add in stock(A). When boiling, add in ingredients (B). Cover and allow to boil.
  3. Add in salt to taste. Simmer till gravy has dried up.
  4. Sprinkle vegetarian crisp. Serve together and nice to eat with sambal belacan.

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