This is not to be confused with any other Hokkien Mee. It is THE Singapore Hokkien Prawn Noodle. It's my son's favourite hawker food. Even my daughter likes it too.
Those we have in hawker center are always cooked in pork lard which make it very fragrant and tasty. I'm not a fan hence I'm not adding it. If you like that, fry about 2 tablespoon of pork lard and use the oil for the cooking. Add the fry pork lard for extra crunch.
Ingredients (for 1 serving):
- 100g Thick Rice Vermicelli 粗米粉
- 80g Yellow Noodle
- 1 Squid, head, innards and 'skin' removed
- 4-5 Prawn
- 1 thin strip about 30g Pork Belly
- a handful Bean Spout (I had the head and tail removed)
- Some Chinese Chive 韭菜
- 1 Egg
- 1 1/2 tablespoon Fish Sauce
- 250ml Chicken Stock
How to do it:
- Blanch squid (tube), prawn and pork belly in stock till almost cooked.
- Remove and cut squid into rings, shell the prawns and cut pork belly into smaller pieces.
- Set them aside.
- Heat 1 tablespoon oil and stir-fry garlic till fragrant.
- Push the garlic aside in the wok.
- Crack egg and scramble it.
- Add in both the rice and yellow noodles.
- Add in 1 tablespoon fish sauce.
- Stir-fry in middle high heat for a few minutes.
- Add stock to the noodles.
- Cover and cook for about 3 minutes.
- Add the blanched prawns, squid rings and pork belly.
- Add in bean sprout and Chinese chive.
- Continue stir-frying till sauce has reduced and thickened.
- Add the remaining 1/2 tablespoon fish sauce or according to taste.
- Stir fry well.
- Dish and serve with Sambal Chilli and Calamansi.