Hokkien Mee (Fried Prawn Noodles)

A popular Malaysian stir-fried noodle dish made with thick yellow noodles and rice vermicelli braised in dark soy sauce with prawns, pork, and squid. Topped with crispy pork lard, bean sprouts, and served with lime for a rich, savory comfort food experience.

By: Bosch Hime

Ingredients

• 30ml Cooking Oil
• 1L Water
• 3 Eggs
• 5g Ginger (Chopped)
• 15g Shallots (Chopped)
• 20g Garlic (Chopped)
• 50g Fried Pork Lard
• 100g Fish Cake
• 100g Bean Sprouts
• 150g Chinese Flowering Cabbage (Chye Sim)
• 200g Pork Belly (Boiled)
• 300g Fresh Prawns
• 500g Flat Yellow Noodles
• 1 Tablespoon Oyster Sauce
• 2 Tablespoons ‘Hua Diao’ Wine
• 2 Tablespoons Dark Soy Sauce
• To Taste Pepper
• To Taste Salt
To Serve ‘Sambal Belachan’ Chilli

Steps

1. Prepare ingredients:
   Cut the Chinese flowering cabbage into smaller pieces, slice the fish cake, and boiled pork belly. Remove the skin membrane of the squid, and cut into rings. Lastly, beat the eggs.
2. Chop garlic, shallots and ginger separately with MaxoMixx Hand Blender.
3. Boil water in a medium pot, and add in prawns and the squid rings. Boil for about 10 minutes, strain and keep the stock.
4. Place the seafood stock aside, and deshell the prawns.
5. Heat up cooking oil in a large wok, and fry ginger, shallots and garlic until fragrant and slightly brown.
6. Add in beaten eggs and scramble them.
7. Deglaze with ‘Hua Diao’ wine and add in 200ml of the seafood stock.
8. Deglaze with ‘Hua Diao’ wine and add in 200ml of the seafood stock.
9. Stir fry evenly and season with salt and pepper.
10. Enjoy with ‘sambal belachan’ chilli on the side.