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.
So yummy! I can hardly see the noodles but the ingredients. Wouw you made me hungry now.
Nice recipe. This is the specialty in Singapore and I used to get confused cos Hokkien Mee in Malaysia and Singapore is so different. But nevertheless, I do order this whenever I am in Singapore.
Woo.. healthy dish...I bet it's yummy too...
Yup! Nothing like cooking it at home. Always healthier and wholesome with lots of veggies. I like mine a little drier though. Your husband and children are fortunate to have you. :)
I've never seen this type of hokkien prawn noodles.
Over here, anything hokkien related are all black black with dark soy sauce.
Here Hokkien Prawn noodles are soup based, served with kangkung and beansprouts, instead of chives or choy sum.
Really an eye opener for me.
Mmm....I'm drooling. Just what I would love to have now! Looks very delicious. Noodles are always most welcoming in my home.
wow..so much "liew" i can see.. when it comes to noodles, i can eat them dry or gravy.. both taste good to me :)
Wow! This one makes everyone drooling! You really can cook delicious street foods! Great talent!
Looked very good! am gg to give it a try tonite! heehee
WOW..looking at your prawn noodles really make me hungry.
wow all i see are the "liao", hardly can see the noodles, i like!
I prefer to give more ingredients than carbo :P
We have the fry hokkien mee in black sauce but that must be ordered from the zichar stall. I hope you have enjoyed this hokkien prawn noodle when you're in Singapore.
Healthy because of the veggies ;-)
Thanks! I'm still learning along the way, hoping to churn out more yummy food for them.
You should try this one day.
We love noodles too!
More "leow" better than carbo right? So fattening and not too nutritional :P
This is not so authentic but good enough for us.
Let me know how your dinner turned out.
You are like me, like a lot of "leow" ;-)
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