SEAFOOD HOKKIEN MEE

Name: SEAFOOD HOKKIEN MEE
Prep time: 4 min
Cook time: 20 min
Total time: 24 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tbsp chopped garlic; 2 tbsp chopped shallot; 1 tbsp cooking oil; 2 whole eggs, beaten; 200 g fresh rice noodles; 200 g fresh yellow noodles; 2 tbsp haochi; Dash of fish sauce; 300 ml chicken stock made from chicken granule (please insert); 100 g beansprouts; 150 g fish cake (remove if needed); 20 cooked prawns; 2 sliced squid tubes; 1 tbsp sambal chill; kalamansi lime; 1/2 cup chopped chives; 1/2 cup chopped spring onions

Dairy free

A familiar dish to many, our recipe can help you to recreate the delectable hawker-style fried noodles at home!

20 mins

Cooking Time
Easy

Difficulty
4 mins

Prep Time
4 People

Serves

2 tbsp chopped garlic
2 tbsp chopped shallot
1 tbsp cooking oil
2 whole eggs, beaten
200 g fresh rice noodles
200 g fresh yellow noodles
2 tbsp haochi
Dash of fish sauce
300 ml chicken stock made from chicken granule (please insert)
100 g beansprouts
150 g fish cake (remove if needed)
20 cooked prawns
2 sliced squid tubes

filling

1 tbsp sambal chill
kalamansi lime
1/2 cup chopped chives
1/2 cup chopped spring onions

In a hot wok, saute garlic and shallots with cooking oil until lightly browned.
Add chicken stock, haochi, fish sauce, eggs and both noodles to simmer for about 2 mins.
Now add the squid and prawns to further simmer. This is to prevent over cooked seafood.
When the noodles nicely absorb the stock and sauce, add the bean sprouts and garnish. Give it a final stir if needed.