Fried Hokkien Mee
Whenever I go to the hawker center, fried hokkien mee is a dish I always order, regardless of how long the line is. I'm sure the hawker uses pork fat but when I learned to make this dish as a college student in the U.S., I used vegetable oil instead. Needless to say, it didn't taste the same but was a good substitute!
Central Region, Singapore
I made it!
26 people made this
2 tablespoons vegetable oil
4 cloves garlic, minced
200g pork belly or shoulder, cut into thin slices
200g prawns, peeled and deveined
2 medium squid, cleaned and cut into rings
1 teaspoon fish sauce
200g fresh yellow Hokkien egg noodles, soaked in hot water to soften and remove access oil
200g beehoon (rice noodles), soaked in hot water to soften, drained and cut into shorter lengths
500ml (2 cups) chicken stock
300g bean sprouts
4 fishcakes, sliced
1 small bunch Chinese chives, cut into short lengths
Fried shallots for garnish
25 min › Cook:
25 min › Ready in:
In a large wok, heat the oil until it shimmers. Stir the garlic until golden brown and fragrant.
Add the pork and fry until no longer pink. Then add the prawns and stir fry until they turn pink.
Add the squid and season with fish sauce and pepper. Stir fry until the squid turns opaque. Remove all the ingredients from the wok and set aside.
Add the noodles and the stock and bring to a boil. Simmer for 5 minutes, or until the noodles are cooked.
Add the bean sprouts, fishcakes, and cooked ingredients. Stir fry briefly to combine and heat through. Add the chives and toss.
Sprinkle with fried shallots and serve hot with sambal belacan and limes.
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