Singapore Hokkien Mee

Method4 steps

1. 1

   Step 1: Remove the heads from the 400 g whole prawns, then peel and devein the bodies. Clean and cut the squid (350 g). Refrigerate the prawn bodies and squid while making the stock. Heat the tablespoon oil (1 tbsp) for the heads in a wok and fry the heads until fragrant. Add them to all 750 ml chicken stock, bring to a boil and cook for 30 minutes. Strain the stock and discard the heads.

   Prawn stock · 30 minUses Heads from the 400 g whole prawn stock; bodies reserved · 350 g squid, cleaned and cut into rings or bite-size pieces · 1 tbsp oil for frying the prawn heads · 750 ml chicken stock

   
2. 2

   Step 2: Bring the strained prawn stock from step 1 to a boil. Add all 200 g pork belly and boil for about 15 minutes, then check the center reaches at least 63°C (145°F); continue cooking if needed. Lift the pork out, rest it for at least 3 minutes, then let it cool just enough to slice into strips. Reserve the cooked pork and all the stock for step 4.

   Initial pork-belly boil · 15 minUses All strained prawn stock · 200 g pork belly

3. 3

   Step 3: Prepare the measured yellow noodles (250 g) and thick white rice vermicelli (250 g) according to their product directions so they are ready for stir-frying, then drain. Heat the separate tablespoon noodle oil (1 tbsp) in a hot wok and fry all the chopped garlic (5 g) until fragrant. Add the three eggs and scramble them. Add both prepared noodle portions and stir-fry over high heat for a few minutes, until the noodles begin to sear.

   Uses 250 g yellow noodles, prepared for stir-frying according to the product directions and drained · 250 g thick white rice vermicelli, prepared for stir-frying according to the product directions and drained · 1 tbsp oil for frying the garlic, eggs and noodles · 5 g garlic, chopped · 3 eggs

4. 4

   Step 4: Pour all the stock from step 2 into the noodles and eggs from step 3. Add the refrigerated prawn bodies and prepared squid from step 1 and braise for about 2–3 minutes initially. Continue until the prawns and squid are firm and opaque throughout and the noodles are tender. Stir in all the cooked pork strips from step 2, chives, ½ tablespoon fish sauce, a dash of white pepper and a dash of sesame oil; heat through. Serve immediately in four portions, with optional ready sambal and halved calamansi.

   Initial noodle braise · 3 minUses All prawn stock · All seared noodles and eggs · All reserved peeled prawn bodies · All cleaned squid pieces · All cooked pork belly strips · 40 g green chives, cut into lengths · ½ tbsp fish sauce · 1 dash white pepper