I made a few hacks to the traditional Hokkien Mee recipe so that it’s now more practical to make this dish at home! If you ever watch the hawker fry Hokkien Mee, you would probably tell yourself that it is just too difficult to do this at home. In this recipe, I simplify a few things so that it is no more difficult to make Hokkien Mee than it is to make pasta and you still get the same yummy Hokkien Mee flavour! You can check out the traditional recipe in my previous post.
Give it a try and let me know what you think!
Roasted pork 100g
Cornflour 2 Tbsp
Salt 1 tsp
Yellow noodles 250g
Rice noodles 120g
Prawn heads and shells
Garlic 2 whole bulbs (chopped)
Dashi powder 1.5 Tbsp
Oil 1/2 cup
Fish sauce to taste
Remove heads and shell of prawns and devein. Marinade the prawns with 1/2 tsp salt and 1 Tbsp cornflour and set aside. Slice the squid and marinade with salt and cornflour.
To make the stock, heat the oil in a sauce pan and fry the prawn heads. Once they start to brown, add chopped garlic and fry till fragrant. Add 700ml water. Blend with hand blender and add dashi stock powder. Simmer for 10 mins and sieve.
Wash the yellow noodles in boiling water, drain and place in cold water to stop the cooking process. Drain and set aside. (This will remove the “kee” smell)
Heat the experience pan and add yellow noodles and rice noodles. Fry the noodles till they are slightly charred. Move the noodles to one side and add beaten eggs to the pan. Allow the eggs to brown and then mix with the noodles. Add half the stock to the noodles, then top with prawns, squid and roasted pork. Cover and allow to simmer for 3 mins. Remove cover and toss to mix. Once the stock is almost totally absorbed, add the rest of the stock and Chinese chives. Simmer for another 1 to 2 minutes. Add fish sauce to taste. Serve with calamansi limes, fried shallots and sliced red chilli.