This is a very simplified version of Hokkien mee, using only one type of noodles (yellow noodles) and just a few ingredients. It is more similar to the Eurasian Birthday Mee than it is to my favourite Sotong Mee or the black version of stir-fried Hokkien mee (my second favourite). Still nice though, and quite delectable. Can’t recall where I got this recipe from…
The hub recently found a hidden treasure near to the Springleaf MRT station (along the Thomson East Coast line) – Daruma Tavern, an interesting eatery that serves interesting Japanese beer and a really, really good bowl of sotong mee. Wow. You can taste the wok hei in the bee hoon and noodles, so yummy! I suddenly miss it so much, I wish I can go back again to Springleaf soon!
For now, it’s this wok of home-cooked Hokkien mee first.
Ingredients:
- Lean pork: 75g, fats trimmed away
- Medium-sized squid: 1, ink sacs removed, washed
- Prawns: 75g, shells removed
- Oil: 2 tbsp
- Garlic: 1, finely chopped
- Shallot: 2, finely chopped
- Sugar: 1/2 tsp
- Salt: 1/4 tsp
- Ground white pepper: 1/4 tsp
- Beansprouts: 150g
- Yellow noodles (flat): 250g
- Chive: 50g, cut into short lengths
- Fried shallot (optional): to garnish
- Chilli oil (optional): to serve with
Method:
- Parboil pork in pot with 3 cups water. Remove, cool and slice.
- Parboil squid in whole. Remove, cool, slice.
- Boil prawn shells in same stock as pork. Strain and reserve stock.
- Heat oil in wok. Saute garlic & shallots till softened but not browned.
- Add pork, prawns and squid. Stir-fry till prawns are pink.
- Add stock, season with sugar, salt & pepper.
- Bring to a boil. Add beansprouts, yellow noodles and chives. Cover with ingredients and leave to simmer 5min.
- Serve hot with crispy fried shallots and chilli oil.
Serving:
3 – 4 persons
