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SEAFOOD HOKKIEN MEE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

48.56 g

Sodium (mg)

488.97 mg

Vitamin A (IU)

756.63 IU

Saturated Fat (g)

4.93 g

Vitamin D (mcg)

1.81 mcg

Energy (kcal)

494.97 kcal

Fat (g)

19.03 g

Trans Fat (g)

0.08 g

Vitamin B12 (mcg)

1.33 mcg

Vitamin B6 (mg)

0.51 mg

Salt (g)

1.22 g

Folate (mcg)

60.56 mcg

Calcium (mg)

90.9 mg

Zinc (mcg)

2.5 mcg

Monounsaturated Fat (g)

8.56 g

Cholesterol (mg)

232.79 mg

Iron (mg)

2.46 mg

Selenium (mcg)

49.74 mcg

Vitamin C (mg)

17.49 mg

Fibre (g)

2.37 g

Sugars (g)

2.27 g

Protein (g)

30.66 g

Copper (mg)

0.34 mg

Potassium (mg)

461.28 mg

Total

194.23 g

1955.89 mg

3026.54 IU

19.73 g

7.24 mcg

1979.89 kcal

76.12 g

0.33 g

5.31 mcg

2.04 mg

4.9 g

242.23 mcg

363.6 mg

9.99 mcg

34.25 g

931.14 mg

9.82 mg

198.94 mcg

69.96 mg

9.48 g

9.08 g

122.66 g

1.37 mg

1845.11 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 tbsp sambal chill
  • kalamansi lime
  • 1/2 cup chopped chives
  • 1/2 cup chopped spring onions
  • 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.