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Mee Hailam – Egg Noodles in Dark Sauce
Mee hailam is a noodle dish shaped by Hainanese cooks in Malaysia. You fry yellow egg noodles briefly with dark soy sauce and cover them with a thick sauce of broth, oyster sauce and egg. Chicken, shrimp and choy sum cook in it. The noodles soak up the sauce and still stay al dente. You eat them hot with fried onions and pickled green chilies.
Mee Hailam – Egg Noodles in Dark Sauce
Laura Chen
4
20 minutes
20 minutes
530
Malaysian
Main course
Mee Hailam is Malaysian egg noodles in the style of Hainanese cooks. You fry them briefly, then braise them in a thick dark soy sauce with chicken, shrimp and choy sum. A beaten egg thickens the sauce. Unlike dry-fried mee goreng, the noodles here sit in a glossy sauce.
Ingredients
- 300 g dried egg noodles or 500 g fresh Hokkien noodles
- 250 g chicken breast, cut into thin strips
- 150 g shrimp, peeled and deveined
- 300 g choy sum (Chinese flowering cabbage), cut into 5 cm pieces
- 3 garlic cloves, finely chopped
- 3 tbsp vegetable oil
- 500 ml chicken broth
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- ½ tsp white pepper
- 2 tbsp cornstarch, stirred into 4 tbsp water
- 2 eggs, beaten
- 2 tbsp fried onions for garnish
Instructions
- Cook the dried noodles 1 minute less than the package says and rinse them cold. For fresh Hokkien noodles, just pour hot water over them and drain.
- Heat 2 tbsp of oil in a wok until very hot. Fry the noodles with 1 tbsp of dark soy sauce for 2 minutes, until evenly brown, and divide them among four deep plates.
- Add the remaining oil to the wok and fry the garlic for 30 seconds, until fragrant. Add the chicken and fry for 3 minutes, until white on the outside.
- Pour in the broth and stir in the remaining dark soy sauce, the light soy sauce, oyster sauce, sugar and pepper. Bring to a boil.
- Add the shrimp and the choy sum stems and cook for 2 minutes. Add the leaves and cook for 1 more minute, until the shrimp are pink.
- Stir in the starch mixture and cook the sauce for 1 minute, until thick and glossy.
- Pour the beaten eggs in a thin stream into the simmering sauce, wait 10 seconds and draw a spoon through to make ribbons.
- Ladle the sauce, meat and vegetables over the noodles and sprinkle with the fried onions.
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