Fried Hokkien Prawn Noodles@福建虾面

Fried Hokkien Mee aka Hokkien mee aka Fujian Chao Xia Mian ....whatever you call it, it is a very common dish in Singapore...and it is easy too..

All prep work inclusive in the 60 minutes...that's what this blog is about...😁😁

The cooking is easy ...just the prep work, you need some planning...

The paste that I stuck by for long, it makes good prawn noodle soup too

Frying in progress...

Of course, I am talking about shortcuts...I dont fry the prawnheads to make the stock...I just used ready-made stock to prepare this..and I can comfortably say, less than 60 minutes...no qualms about it...

Boiling the bellybpork..cut them into chunks to fully cook them..important as we will mix these ingredients into the big wok of noodles...

The thick white bee hoon or Laksa mee or you can use the thin bee hoon

The yellow noodle or some call it  熟面

Prepare all ingredients before cooking

The 150g paste with 350 ml of stock from boiling pork and 1 tsp of chicken powder

So simple ingredients at a glance

A look at the ingredients...

400g Yellow Noodles (rinse thru briefly with cold water to.rid oil)
400g White thick bee hoon
400g Belly Pork (Skin on)
300g Prawns (for this recipe I used frozen prawns)
1 squid medium size
300g beans sprouts
1 tbsp fish sauce
1 tsp pepper
500ml prawn stock (mix 150g paste to 350ml or more stock) + 1 tsp chicken powder
3 thick stalks of spring onions
2 eggs - scramble
3 cloves of garlic - mince
1 tsp chicken powder or ikan bilis powder

How to:
Preparation:
1. Cooked the belly pork till done (if too thick slab, can cut into big chunks to cook the inside well.
2.Blanch the prawns ( if using fresh prawns you gotta keep the prawn shells to make stock)
3. Cook the squid till done
4. Rinse pork under cold water and cut into 0.5cm strips (retain the water that was used to cook pork, prawns and cuttlefish for stock)
5. Cut squid into rings
6. Cut spring onions into 2 inch lengths 

My no.3's favourite but usually I will fry a pot of lard and the fried lard..cut chilies and sambal chilli with a squish of lime goes so so well..today rushing so don't even have time to prepare all these...

Cooking:
7. Heat 2 tbsp oil and fry the garlic till fragrant but not burnt.
8. Scramble the egg and add a dash of fish sauce.
9.Put in the noodles both yellow and white, stir fry and give in a good mix
10.  After 3 minutes on medium high fire, pour in 250ml of stock (half the amount)
11. Cover wok and heat up for 3 minutes.
12. Add in the pork, prawns, squid after 3 minutes), stir fry the ingredients
13.Add in another 100ml stock , stir in the bean sprouts and cover for few minutes till boil.
14. The noodles should be firm and not mushy at this point.
15. Finally add in the balance stock and cook another minute or two
16. Serve with chilli & lime..

Notes: Taste best when cooked using lard ..

Using shallot oil, not bad too and felt less guilty

Tuck in...Happy with today's speed and outcome...Try to cook it, what you see here is how you do it...minimal fuss...