Hokkien Mee
Savory wok-fried noodles with seafood and rich prawn stock
Ingredients
Instructions
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Prepare the prawn stockIn a large pot, add the reserved prawn shells with 600ml water. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain and set aside the stock.
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Cook the proteinsHeat 1 tablespoon of oil in a wok over high heat. Stir-fry the pork belly for 2 minutes until slightly browned. Add the prawns and squid, cooking for another 2-3 minutes until the prawns turn pink. Remove and set aside.
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Prepare the noodle baseIn the same wok, add the remaining oil and sauté minced garlic until fragrant. Add the sambal belacan and stir-fry for 30 seconds until aromatic. Add both types of noodles and toss well to coat with the aromatics.
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Combine and simmerPour in the prawn stock, soy sauce, and fish sauce. Bring to a simmer and cook for 5 minutes, allowing the noodles to absorb the flavors. Return the cooked seafood and pork to the wok.
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Add eggs and vegetablesPush the noodles to one side of the wok and crack the eggs into the empty space. Scramble slightly, then fold into the noodles. Add bean sprouts and half of the spring onions, tossing everything together for another minute.
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Serve hotTransfer to serving plates, garnish with remaining spring onions, lime wedges, and sliced red chilies. Serve immediately while hot and fragrant.
Nutritional Information
580
Calories
per serving
32
Protein
g per serving
65
Carbohydrates
g per serving
22
Total Fat
g per serving
5
Saturated Fat
g per serving
3.5
Fiber
g per serving
4
Sugar
g per serving
1450
Sodium
mg per serving
15
Vitamin C
mg per serving
3.8
Iron
mg per serving
Hokkien Mee is Also Known As
Hae Mee, Prawn Noodles, Penang Hokkien Mee, Hokkien Har Mee, Hokkien Prawn Noodles, Fried Hokkien Mee or Singapore Hokkien Mee
