The noodles are served with sambal chilli and lime. What makes the taste different is really the stock.
Ingredients (serves 4)
200 gms bee hoon (soaked for 5 minutes and set aside)
250 gms of yellow noodles (egg noodles)
2 eggs beaten
200 gms of pork belly (nice to have).
12 pcs of prawns
4 medium squids, clean
300 gms of bean sprouts.
4 cloves garlic, finely chopped
2 tbs of cooking oil
1 chicken cube
(Note: 100 gm of noodles is enough for 1 person, with other ingredients.
Chives or koo chai also goes very well with fried noodles).
Prepare the stock first.
In a pot, bring 1 litre of water to the boil.
Add the pork belly and chicken cube and let the water come a boil.
Let the pork belly cook for 2 minutes.
Add the prawns, again let the water come to a boil.
Lastly add the squids and let the water come to a boil.
The reason is squids cook very fast.
Reduce heat to low and let the pot simmer for 1 minute.
The prawns , squid and pork belly should be cooked.
Switch off the heat.
Remove the squids, prawns and pork belly from the stock.
Do a taste test of the stock, add salt if needed and set aside
Cut squid into rings and set aside.
Shell and devein prawns and set aside.
Cut the pork belly into thin slices and set aside.
Cook The Noodles
Heat the oil on medium heat in a wok or pan till hot.
Toss in the eggs and let them cook.
When the eggs are half done, move them aside.
Toss in the garlic and when fragrant, toss in the noodles.
Turn on high heat.
Stir fry for 1 minute or so.
Add 2 ladles of stock and stir continuously
Cover the wok or pan on low heat
and let the noodles absorbed the flavour for about 2 minutes.
The noodles should be almost dry.
Finally, add the bean sprouts, give it a quick stir
Then add the prawns, squid and pork belly.
Add a ladle of stock.
|knorr chicken cube|
Stir fry for 1 more minute and it should be done.
Plate and serve with sambal chilli and lime.
Here is a video from Seetoh of makansutra fame showing how to make hokkien mee.
He has slightly different ingredients for the stock.
Eng Ho fried hokkien prawn mee uses lots of prawn heads for his stock.
Geylang Lor 29 Hokkien Mee uses pork bones, anchovies, prawn shells and corn for stock