We love Fried Hokkien Prawn Noodles but when we eat this outside, we always eat it on it's own and there are not much greens in it. So I try to replicate this at home but incorporated more veggies. Instead of using chives, I usually replaced it with spring onions/chye sim (cai xin/choysum). So it's not so authentic but I don't really care as long as my family gets to eat some greens ;-)
You may adjust the stock used according. I prefer my noodle to be more "soupy" whereas DH likes it dry so I had to cook his portion separately.
Hokkien Prawns Noodles Recipe
(serves 2A + 3C)
200g prawns, heads and shells removed, keeping tail intact
100g streaky pork
250g pork ribs
1.5 litre water
250g flat noodles
250g thick bee hoon (soaked in warm water for 10 - 15 minutes)
400g chye sim
200g bean sprouts
4 - 6 cloves garlic, chopped
1.5 tbsp fish sauce
1.5 tbsp light soya sauce
1/2 tsp sugar
* you may increase the sauce by another 1/2 tbsp
Cooking the soup base
- Blanch pork ribs and set aside.
- In a pot/wok, heat up some oil and fry prawn shells and heads till fragrant. Set aside for later use.
- Bring 1.5 litre of water to boil, add in squid and prawns to scald (less than 1 minute). Remove and add in streaky pork, cover and cook for 10 mins. Put aside all ingredients to cool and cut into thin strips.
- Add pork ribs and fried prawn shells and heads into soup and cook for 10 mins, reduce to small flame and simmer for 1 hour.
Frying the noodles
- Heat up some oil in a wok/pot and add in garlic, cook till fragrant.
- Crack in 2 eggs, stir to break up the eggs.
- Add 1 - 1.5 cup of stock and add in soaked thick bee hoon to cook till the been hoon absorb the stock.
- Add in flat noodles and fry for a minute before adding in chye sim. Pour in in another 1/2 cup of stock. Cover and simmer for 2 - 3 mins.
- Add in cut ingredients and bean sprouts, season to taste. Fry for another 1 minute and add in 1/2 cup of stock. Mix evenly and dish up.
- Squeeze some calamansi juice over the noodles and serve immediately.