34min 4 ppl
Hokkien Mee
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 9 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 28g
Carbs 45g
Fats 24g
About this dish
Yellow noodles and rice vermicelli braised in a rich prawn-shell stock with pork, squid and egg until the liquid clings to every strand, finished with sambal belacan and a squeeze of lime.
Allergy Info
Gluten, Eggs, Celery, Fish, Crustaceans, Molluscs
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Sambal Belacan60 gstart 23 minutes aheadMake your own
Ingredients
Fresh Produce
- Beansprouts100 g
- Garlic clovesminced4 cloves
- Limescut into wedges, to serve1 whole
Meat & Poultry
- Pork Bellythinly sliced150 g
Fish & Seafood
- Raw King Prawnsshell-on, shells reserved200 g
- Squidcleaned and sliced into rings150 g
Dairy & Eggs
- Eggs2 whole
- Lard2 tbsp
Tins & Jars
- Chicken stock600 ml
Dried Goods
- Egg noodlesfresh yellow noodles250 g
- Rice vermicelli100 g
Oils & Condiments
- Fish sauce1 tbsp
- Sambal Belacanto serve60 g
Utensils
- Large saucepan
- Wok
- Fine-mesh sieve
- Chopping board
- Sharp knife
Method
1
Peel the prawns, reserving the shells, then devein the prawns and set them aside.
Approx. 4 minutes
2
Fry the reserved prawn shells in the lard in a large saucepan over medium heat for 3 minutes until pink and fragrant.
Approx. 3 minutes
3
Pour in the chicken stock, bring to the boil, then simmer for 15 minutes to infuse before straining out and discarding the shells.
Approx. 15 minutes
4
Blanch the egg noodles and rice vermicelli separately in a pan of boiling water for 1 minute each, then drain.
Approx. 3 minutes
5
Heat a little oil in a wok over high heat and stir-fry the garlic and pork belly for 3 minutes until lightly browned.
Approx. 3 minutes
6
Add the prawns and squid and stir-fry for 2 minutes until just cooked through.
Approx. 2 minutes
7
Push everything to one side of the wok, crack in the eggs, scramble briefly, then mix through.
Approx. 2 minutes
8
Add the blanched noodles, vermicelli, 300 ml of the prawn stock and the fish sauce, and toss over high heat for 4 minutes until the liquid reduces and clings to the noodles.
Approx. 4 minutes
9
Add the beansprouts, toss for 1 minute until just wilted, then serve with the sambal belacan and lime wedges.
Approx. 2 minutes
