World Flavors Cookbook

Hokkien Prawn Mee

Name: Hokkien Prawn Mee
Cook time: 20 min
Cuisine: Singapore
Ingredients: 200g yellow noodles 200g thin rice vermicelli 500ml rich prawn stock 200g fresh prawns 100g squid, sliced 100g pork belly, sliced 2 eggs Bean sprouts and chives Lard or oil Lime and sambal belacan for serving

A succulent stir-fry of egg noodles and rice vermicelli in a rich prawn and pork bone stock.

Cuisine: Singapore

Ingredients

200g yellow noodles 200g thin rice vermicelli 500ml rich prawn stock 200g fresh prawns 100g squid, sliced 100g pork belly, sliced 2 eggs Bean sprouts and chives Lard or oil Lime and sambal belacan for serving

Instructions

1. Sauté garlic and pork belly in lard. Add prawns and squid, cook quickly, and remove. 2. Scramble eggs in the wok. Add noodles and vermicelli. 3. Pour in half the prawn stock. Cover and let the noodles absorb the liquid. 4. Add remaining stock and simmer until noodles are soft and the sauce is gooey. 5. Return prawns and squid to the wok. Toss with sprouts and chives. 6. Serve with a squeeze of lime and a dollop of sambal.