Oodles of Noodles: Fried Hokkien Mee (Singapore-style)

There are many different versions of mee (noodles) in Asian countries but quite a few of them have something in common: prawn (shrimp) & pork. A match made in heaven indeed. After cooking Prawn & Bacon Aglio Olio last night, I’ve decided to continue the this glorious combination for a while. So…tonight’s dinner shall be Fried Hokkien Mee. Here’s my recipe:

prawns, yellow noodles, rice vermicelli, fish cake, pork belly, bean sprouts, spring onion

Ingredients – serves 4

Oil and/or pork lard (optional)
Prawns (shrimp) – peeled & deveined with tail intact then parboiled in the stock
4 Eggs
Sliced fish cake
Squid rings (calamari/sotong) – parboiled [I’m gonna skip this cos my sis doesn’t like squid]
Pork belly (sliced into thin strips & parboiled in the stock)
Bean sprouts (100 g)
Chopped spring onion (chinese chives) – 200 g
Chopped garlic (4 tablespoons)
Rice vermicelli 400 g) – soaked in water then drained
Yellow noodles (300 g) – soaked in water then drained
Prawn stock (8 ladles full)
Small limes (to garnish and squeeze over noodles when served for a refreshing taste)
Sambal chilli (to serve on the side with noodles)

Prawn Stock
Prawn heads & shells (approx. 30-35 pieces)
Pork bones (450 g)
Sugar (2 tablespoons)
3 garlic cloves (cracked)
1 large red onion
Water (1.5 litres)
White pepper
Salt (to taste)
Fish sauce (to taste)
Chicken broth (2 ladles full)

To prepare the prawn stock:

Fry off the prawn heads and shells in a little bit of oil till cooked. Parboil the pork bones in 1.5 litres of water and skim the surface for excess oil, fat and clots. Add cooked prawn shells, garlic cloves, red onion and chicken broth to the stock pot. Stir and bring to a boil. Reduce heat for simmering, then add sugar and stir. Cover pot and leave to simmer for 3-4 hours (the water level will reduce during this time). Add salt, pepper and fish sauce to taste.

my prawn & pork stock just before I cover it to simmer for 3 hours

Cooking the Hokkien Mee:

Heat oil. Fry chopped garlic (but not till brown). Add eggs and scramble them. Now add yellow noodles and vermicelli and fry well. Next, add 2 ladles full of prawn stock. Fry till noodles absorb the stock and becomes a little dry. Add 6 ladles full of prawn stock and cover the wok to braise for approx. 1 min. Remove cover and add cooked prawns and pork belly (and squid), fish cake, bean sprouts and spring onion. Toss everything and fry well. Lastly, add 2 ladles full of prawn stock to make the noodles a little moist.

Serve with limes and sambal chilli on the side.

the noodles are soaking up all that stock!
and...the Hokkien Mee is done!


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