The humble Hokkien mee gets paired with Wagyu beef, with delicious results. The traditional starchy noodle tastes even better complemented with Wagyu sirloin done to perfection.
- De-shell and de-vein prawns and set aside. Loosely chop up baby Chinese cabbage and set aside.
- Blanch thick egg noodles, strain and set aside.
- Heat cooking oil in a wok over medium heat and lightly fry prawns. Add in fish cakes, garlic and salt and continue to stir fry until ingredients are well combined.
- Add strained noodles to the wok and continue to toss, then season with chicken stock, oyster sauce and Chinese thick soy sauce for color. After ingredients are mixed well, add in chopped cabbage and continue to fry until the mixture reduces. It is best to turn the heat off at this point to avoid burning.
- Season noodles with sugar, white pepper, corn-starch, add water until noodles are slightly thickened. Optional: turn heat back on and fry for another 2-3 minutes over medium heat to get the consistency that you want.
- Meanwhile, season the wagyu sirloin generously with salt, and pan sear with a bit of oil for 2-3 minutes on one side over medium heat.
- Turn the sirloin over and add butter and thyme to the pan, and continue to cook while pouring melted butter mixture over sirloin continuously.
- Using tongs, make sure that the sirloin is well cooked on both sides. Transfer the sirloin onto a chopping block and slice into quarter-inch strips and serve on top of Hokkien Mee.
- 6 – 10 prawns, big sized
- ½ Chinese cabbage
- 500 grams packet thick egg noodles
- 2 garlic cloves, thinly sliced
- 3 tablespoons cooking oil
- 500 millilitres chicken stock
- 2 tablespoons oyster sauce
- 60 millilitres Chinese thick soy sauce
- 100 grams fish cake
- 2 teaspoons sugar
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 1 tablespoon corn-starch
- 2 tablespoons water
- 250 grams wagyu sirloin, marble 5-9
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 sprigs thyme
- ¼ teaspoon sea salt