Singapore-style Hokkien Mee (Fried Yellow Noodle & Rice Vermicelli)

Singapore-style Hokkien Mee (Fried Yellow Noodle & Rice Vermicelli)

Hello Everyone! I’ll keep this short only because I’ve had such a busy day today and I just want my brain to relax and not have to look at a computer screen any longer (since that’s what I have been doing all say today). Then again, who am I kidding, after I write this post I will most likely end up looking at my computer screen but instead of utilising my brain and trying to get words to flow, I’ll be watching shows or random videos on Youtube until it’s time to go to bed *cheeky grin*

Anyway, enough babbling, tonight’s recipe is a dish I first experienced during one of my many travels to Singapore. When I saw a picture of it on the menu boards at a hawker centre that I was at (can’t remember where exactly), it was different to the Hokkien Mee that I usually ate back in Brunei, which apparently I have only just learnt after doing a quick Google search, is  Malaysian-styled braised in dark soy sauce. I actually quite like both, and though the ingredients are pretty much similar, I much prefer the Singapore-style Hokkien Mee.

The original recipe can be found over on Rasa Malaysia; I have tweaked the recipe slightly in terms of the order in which the ingredients go in and a few of the processes.

Singapore-style Hokkien Mee (Fried Yellow Noodle & Rice Vermicelli)

PREP TIME 10 MINS | COOKING TIME 45 MINS | SERVES 4-6

INGREDIENTS

  • 400g prawns, peeled and deveined
  • 350g squid, cleaned and cut into rings
  • 250g fresh yellow noodles
  • 250g thin rice vermicelli noodles
  • 200g pork shoulder
  • 100g bean sprouts
  • 3 large free range eggs, lightly beaten
  • 3 pcs dried bay leaves
  • 2-3 garlic cloves, minced
  • 1 pc fish cake, sliced diagonally
  • 1 small red onion, diced
  • Salt
  • Spring onions
  • Whole black peppercorns

Seasonings

  • 1/2 tbsp fish sauce, adjust quantity to taste
  • Dash of ground white pepper
  • Dash of sesame oil

To serve

  • Calamansi (or lemon wedge)
  • Sambal

METHOD

  1. Add the pork shoulder, dried bay leaves, about a teaspoon or two of whole black peppercorns, and salt to a large pot filled with about 2L of hot/boiling water. Turn the heat up to high and leave to boil for about 30 minutes or until tender. Once done, remove the pork from the stock and set aside to cool before slicing into it.
  2. Meanwhile, blanch the prawns and squid in the boiling stock, about 30 seconds to a minute. Remove from the stock and set aside. Then add in the rice vermicelli noodles and cook as per packet instructions or until just about tender. Once done, drain and set aside.
  3. Heat oil in a large frying pan, or wok, over medium-high and sauté the garlic until fragrant and golden brown. Add in the onions and cook until soft, about 2 minutes altogether.
  4. Turn up the heat to high and then add in the yellow and rice vermicelli noodles, frying for a few minutes until the noodles just begin to sear. Add in about a third of the pork stock and seasoning, continuing to cook until most of the stock has been absorbed by the noodles. Add another third of the stock and then bring the heat down to medium-low to allow the noodles to braise over a slow simmer, about 5 to 7 minutes.
  5. Add in the egg and give it a good mix before adding in the bean sprouts, prawns, squid, and pork slices. Give it a good toss and fry for about a minute before adding in the remaining stock.
  6. Plate up and garnish with some spring onions on top. Serve with a side of sambal and calamansi. Enjoy!

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BON APPÉTIT

– Ally xx

myTaste.com

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