Photo courtesy of Jpatokal
Hokkien Mee Recipe
Courtesy of Rita Choo / Munch Ministry
Serving: 4
Ingredients
• 500g yellow noodle
• 500g white thick rice vermicelli
• 12 prawns (not shelled)
• 4 squids (heads, innards, ink sacs and skin removed)
• 100g pork belly
• 3 eggs (beaten)
• 2 cloves chopped garlic
• A handful of bean sprouts
• Some chives (cut into lengths of 2 inches)
• Soya sauce to taste
Directions
1. The prawn's stock you fry the noodles with is what makes or breaks the dish. Make the stock by cooking the prawns, squid and pork belly in boiling water.
2. After preparing the stock, take the squid and pork belly, and cut it into rings and thin strips respectively. De-shell the prawns. Food note: do not throw away the prawn heads and shells! Add them into the stock to further enhance its flavour.
3. Add a little bit of oil to the wok, then add in the beaten eggs and scramble them until it's almost cooked and still moist.
4. Push the eggs aside (or create a "hole" in the middle), add a little bit of oil again and fry the chopped garlic until fragrant.
5. Throw in both types of noodles (yellow and white) and some stock (just enough to cover the noodles), then fry over medium heat to allow the noodles to absorb the flavour of the stock.
6. Finally, add in the bean sprouts, chives, belly pork, prawns and squids, together with the remaining stock and soya sauce to taste. Stir-fry to combine everything and keep going until the stock has almost dried up. If you like your hokkien mee with lots of gravy, then you can stop stir-frying earlier. Serve with chilli and drizzle lime over your spectacular dish. Enjoy!
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