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SEAFOOD HOKKIEN MEE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

48.559 g

Sodium (mg)

488.972 mg

Vitamin A (IU)

756.634 IU

Saturated Fat (g)

4.932 g

Energy (kcal)

494.972 kcal

Fat (g)

19.03 g

Trans Fat (g)

0.082 g

Salt (g)

1.225 g

Calcium (mg)

90.901 mg

Monounsaturated Fat (g)

8.564 g

Cholesterol (mg)

232.785 mg

Iron (mg)

2.456 mg

Vitamin C (mg)

17.489 mg

Fibre (g)

2.37 g

Sugars (g)

2.27 g

Protein (g)

30.664 g

Potassium (mg)

461.278 mg

Total

194.234 g

1955.886 mg

3026.535 IU

19.729 g

1979.89 kcal

76.121 g

0.329 g

4.9 g

363.603 mg

34.254 g

931.14 mg

9.823 mg

69.957 mg

9.48 g

9.081 g

122.656 g

1845.113 mg

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