Singapore Hokkien Mee
Singapore Hokkien Mee recipe - The prawn stock imparts the essence to the noodle and is the key ingredient that makes the bland-looking dish flavourful.
Servings: 2 people
Calories: 224kcal
Ingredients
- 250 g (8 oz) yellow noodle
- 250 g (8 oz) white thick rice vermicelli
- 400 g (13 oz) prawn
- 350 g (11 oz) squid, sotong
- 200 g (7 oz) pork belly
- 40 g (1½ oz) green chives
- 750 ml chicken stock
- 3 eggs
- 5 g (⅙ oz) chopped garlic
Seasoning:
- 1/2 tablespoon fish sauce
- 1 dash pepper
- 1 dash sesame oil
Instructions
- Peel the prawn head. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30 mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
- Add the pork belly into the stock and boil for 45 mins. Take out the pork belly and cool. Cut pork belly into strips. (I am not a big fan of pork belly, hence I have omitted this)
- Blanch prawns and squid in boiling water. Drain and cut the squid into rings.
- Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
- Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
- Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover the wok to braise the noodles on medium low heat. (5 to 7 mins)
- Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.
Nutrition
Serving: 2people | Calories: 224kcal | Carbohydrates: 204g | Protein: 114g | Fat: 90g | Saturated Fat: 33g | Cholesterol: 1241mg | Sodium: 5420mg | Fiber: 5g | Sugar: 9g