Alright, it's time for another delicious noodle dish on Smoky Wok - today's feature is quite a sinful noodle dish said to have been brought over by Chinese immigrants from the southern province of Fujian a long time ago to Malaysia. Hokkien noodles has since turned into almost a Chinese Malaysian culinary icon, almost all Malaysian styled restaurants serve this savoury and addictive noodle dish. Why do I call this sinful? Well, because a true Hokkien noodle dish contains pork fat or 'chu you cha', essentially pork fat rendered in hot oil and fried to crispy deliciousness - rather artery clogging so this is definitely not a dish you want to eat too often :O. This dish also depends a lot on the increasingly less elusive wok breath or 'wok hei' where the slight smokiness gives this dish its' deeply pleasing flavours.
4 tablespoons dark soy sauce
1 teaspoon corn starch dissolved in 1 tablespoon water
Serve with some red chili peppers in soy sauce if desired.