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SINGAPORE HOKKIEN MEE

The all-important prawn stock imparts the essence to noodles and is the key ingredient that makes this simple-looking dish flavourful.

Servings: 2 plates
(617 kcal)

60

 mins

  • Water

  • 250g of yellow noodle with Alchemy Fibre™

  • 250g of white thick rice vermicelli with Alchemy Fibre™

  • 400g of prawns

  • 350g of squid

  • 200g of pork belly

  • 40g of green chives

  • 750ml of chicken stock

  • 3 eggs

  • 5g of chopped garlic

  • ½ tablespoon of fish sauce

  • Dash of pepper

  • Dash of sesame oil

  • Mix the seasoning (fish sauce, pepper, sesame oil) in a small bowl and set aside.

  • Peel the head off the prawns. In a hot wok, add a tablespoon of oil and fry the all the prawn heads until fragrant. Add fried prawn head into chicken stock and boil under high heat for 30-60 minutes.

  • Add the pork belly into the stock and boil for 45 minutes. Take out the cooked pork belly and cool. Cut pork belly into strips.

  • Blanch prawns and squid in boiling water until fully cooked. Drain and cut the squid into rings.

  • Add 1 tablespoon of oil into a wok and fry the garlic under high heat until fragrant. Add in egg and scramble.

  • Add in yellow noodle and rice vermicelli. Fry for 2-3 minutes until noodles just begin to sear.

  • Add 1/3 of prawn stock and seasoning. Fry until the stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles for 5-7 minutes under medium-low heat.

  • Lastly, add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 minute and plate. Serve with sambal chilli and lime.

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