Make Singapore Hokkien Mee at home, a popular favorite steeped in a rich prawn stock
1. Prepare the prawn stock. Fry shells in 1 Tbsp of oil with smashed garlic and shallot till fragrant. Add stock, boil then simmer for 45-60 minutes with peppercorn.
Meanwhile, blanch prawn, squid and pork in the stock and remove from stock. Strain stock and set aside.
2. Allow pork to cool and slice into ¼" pieces.
3. Heat 3 Tbsp oil in a wok or pan. Add garlic and fry till fragrant.
4. Add eggs and roughly scramble.
5. Push eggs and garlic to one side and add noodles and vermicelli. Fry on high heat.
6. Add ¾ cup of stock, fish sauce, sesame sauce and pepper. Fry till nearly dry.
7. Add another ¾ cup of stock. cover and braise on low for about 5 minutes.
8. Add prawn, squid, pork, chives, green onion, bean sprouts and ½ cup of stock. Loosely mix ingredients into the noodles. Cook till most of the stock is absorbed.
9. Serve with a dollop of belachan (sambal chilli) and a slice of lime
1. The stock is the most important part. Making it is also the most time consuming. I recommend preparing the stock a day in advance to save time.
2. Pork belly is usually used. Here I used pork loin instead. Also pork lard is typically included which is omitted. I made these changes for a slightly healthier version.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 259 | ||
Calories from Fat: 71 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 98.5mg | 30 % | |
Sodium 628.6mg | 22 % | |
Potassium 469.4mg | 12 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 25.8g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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