How to make Fried Hokkien Mee
Fried Hokkien Mee

How to make Fried Hokkien Mee

Fried Hokkien Mee is a stir-fried dish with shrimp, squid, scrambled eggs, slices of pork belly and braised in umami-rich prawn stock. Hokkien noodles are made of wheat and usually yellow in color and are sometimes called yellow noodles, they are round and thick.

Level: Medium

Time: 1 hr 55 mins

Yield: 4-5

Fried Hokkien Mee Recipe:

Ingredients

4 tablespoon cooking oil 

3 cloves garlic, minced

100 grams pork belly cut into thin strips

200 grams squid

300 grams thick bee hoon

4 large eggs

200 grams shrimp from the shrimp you use for stock below

300 grams yellow noodles

2 cups bean sprouts

1 cup Chinese chives cut into 2-inch length

Shrimp stock:

500 grams large unpeeled shrimp shelled and deveined, keep the shells for stock

1 tablespoon brown sugar

1 tablespoon cooking oil

2 cloves garlic, minced

1 tablespoon anchovy sauce or fish sauce

3 cups chicken stock

Directions

Fried Hokkien Mee

DIRECTIONS 

  • Presoak the bee hoon in water for about 30 minutes and then drain.
  • Preheat a large pot and add 1 tablespoon cooking oil, fry garlic for 30 seconds, add the shrimp shells and stir fry until the shells turn pink.
  • Add anchovy sauce, brown sugar, chicken stock and bring to a simmer. Lower the heat, cover and simmer for 30 minutes. You will get about 2-2 1/2 cups or a bit more of the stock. Have a taste and add a bit more anchovy sauce if needed.
  • Pat the shrimp and dry the squid. Heat a large skillet. Add 1 tablespoon of cooking oil and stir fry garlic for 10 seconds. Add in the shrimp and squid and stir-fry until the shrimp turn pink and squid are cooked through. Dish them out and set them aside.
  • Add in 2 more tablespoons of oil. Pour in the eggs and scramble them. Push them to the side. Add both rice noodles and egg noodles. Add 3 ladles of the shrimp stock and stir fry for about 3 minutes.
  • Add bean sprouts and chives. Add the shrimps and squid and the rest of the prawn stock. Gently toss to mix. Cook until the stock is almost absorbed(semi-wet)
  • Portion out into an individual serving plate or just dish out to a large serving platter. Served with a side of sambal chilli. Serve immediately

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