)
SEAFOOD HOKKIEN MEE
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
47.03 g
Sodium (mg)
488.97 mg
Vitamin A (IU)
754.38 IU
Saturated Fat (g)
4.98 g
Vitamin D (mcg)
1.81 mcg
Energy (kcal)
494.97 kcal
Fat (g)
19.03 g
Trans Fat (g)
0.09 g
Vitamin B12 (mcg)
1.33 mcg
Vitamin B6 (mg)
0.52 mg
Salt (g)
1.22 g
Folate (mcg)
60.56 mcg
Calcium (mg)
90.9 mg
Zinc (mcg)
2.5 mcg
Monounsaturated Fat (g)
8.6 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)
2.33 g
Protein (g)
31.92 g
Copper (mg)
0.36 mg
Potassium (mg)
461.28 mg
Total
188.11 g
1955.89 mg
3017.54 IU
19.94 g
7.24 mcg
1979.89 kcal
76.12 g
0.37 g
5.31 mcg
2.08 mg
4.89 g
242.23 mcg
363.6 mg
9.99 mcg
34.42 g
931.14 mg
9.82 mg
198.94 mcg
69.96 mg
9.48 g
9.32 g
127.68 g
1.44 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.
