Hailam Noodles

Prep Time : 15 mins

Cook Time : 15 mins

Serves : 5 - 6

Prepare with
Niigata Olive Flounder Powder


  • Water
  • 1 pack/ 450 g yellow noodles


  • Cooking oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 Tbsp dried chilli paste
  • 300 g chicken breast, sliced
  • 1⁄2 tsp white pepper powder
  • 1⁄2 carrot
  • Mustard greens, leaves and stems separated
  • 2 whole fish cakes, sliced
  • 3 cups water
  • 3 Tbsp tomato sauce
  • 3 Tbsp chilli sauce
  • 1 Tbsp Niigata Olive Flounder Powder
  • 4–5 shrimps
  • 1 Tbsp sweet soy sauce
  • 2 stalks baby corn
  • 2 cuttlefish
  • 1 tsp cornstarch, mixed with water
  • 1 tomato, sliced into 6 wedges


  • Leaf celery
  • Crispy fried shallots
  • Red chillies, sliced
  • Key lime wedges
  1. Boil noodles for about 5 minutes. Drain and set aside.
  2. Fry minced garlic and shallots until just turning golden. Add chilli paste and fry until cooked.
  3. Add chicken slices and white pepper powder, fry until the chicken mixture looks dry then add in carrots and mustard green stems. Continue stir-frying.
  4. Add fish cake slices and water. Bring to boil then add tomato sauce, chilli sauce, olive flounder powder, shrimps, and sweet soy sauce. Reduce the sauce into gravy.
  5. Add baby corn, cuttlefish, and then add cornstarch water a little at a time to further thicken the gravy. Stir in tomato wedges and mustard green leaves. Simmer until well-combined.
  6. Just before serving, add noodles and garnish with leaf celery, crispy fried shallots, red chilli slices, and key lime wedges.
  • Niigata Olive Flounder Powder adds better umami.
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Recipe by Che Nom

Umami-rich Recipes

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