Hokkien mee

This is no regular noodle stir-fry, it's one reinforced with the deep flavours of a broth made from pork bones and prawn shells.

• serves

  4

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

This program is currently unavailable.

Explore over 15,000 hours of stories from around the globe with SBS On Demand.

Ingredients

• 8-12 medium green prawns
• 60 ml (¼ cup) vegetable oil
• 1 tbsp minced garlic
• 1 squid tube, thinly sliced
• 2 small eggs, lightly beaten
• 250 g hokkien noodles
• 150 g thick rice vermicelli, soaked in boiling water for 5 minutes, drained
• 60 g bean sprouts
• 3 stalks garlic chives, cut into 5 cm lengths
• 2 tsp fried lard pieces, optional
• drizzle of dark soy sauce
• drizzle of light soy sauce
• lime wedges and sambal belacan, to serve

Prawn stock

• reserved prawn heads and shells
• 500 g pork bones
• 1.5 litres water
• 1 tsp fish sauce
• 1 tsp soy sauce

Instructions

1. Peel and clean the prawns, leaving the tails in-tact. Reserve the heads and shells.

2. For the stock, place the pork bones and water in a saucepan and bring to a rapid boil over high heat. Add the prawn heads and shells, reduce the heat to low and simmer for 40 minutes. Strain the stock, discard the solids, then season with the fish sauce and soy sauce. You should have about 500 ml (2 cups) rich prawn stock.

3. Heat 2 tablespoons of oil in a wok over medium-high heat. When the oil is nearly smoking, add the garlic and prawns and cook for 30 seconds on each side. Add the squid and cook for another minute or until opaque. Remove the prawns and squid from the pan, leaving as much oil behind as you can.

4. Return the wok to the heat, add the remaining tablespoon of oil and when hot, pour in the egg and stir until half set. Add the hokkien noodles and stir to just combine, then add the vermicelli noodles and 2 large ladles of hot stock and toss well. Add the bean sprouts, garlic chives, fried large piece and soy sauces and toss to combine well. Serve immediately with lime wedges and sambal belacan on the side.

Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This program is currently unavailable.

Explore over 15,000 hours of stories from around the globe with SBS On Demand.