Fried Hokkien Mee 炒福建面

We love Fried Hokkien Mee  炒福建面, these days, for S$4.00 a plate, the portion is really small.  Very soon, it will be S$10 a plate of noodle just like in the West.

Cooking this is easy as long as you get the broth right.  Also don't over cooked the noodle and I think you can win your family with yours.

I am happy that family enjoyed it.

By the time we ate this after my girl's tuition, the stock was already absorbed by the noodle.  Thus I will suggest that you add in more broth if this was not eaten immediately.

What you need 

1 kg prawns (deshelled and deveined) (keep head and shell for stock) 
1 fish cake (sliced thin) - I opted for this because my family don't take squids (optional)

½ kg pork belly (I opted for lean meat), cooked in the broth, sliced thinly

Spring Onion or Ku cai 
Bee Hoon (coarse type) 
Yellow Noodle 
Minced garlic 

Method 

Season prawns with sesame oil, pepper and a light dash of soya sauce 

Stir fry prawns and fish cakes till prawns is cooked. Remove.

Add a little oil and fry minced garlic till fragrant. 

Put in Bee Hoon and Yellow Noodle and stir till garlic is spread evenly with noodle. 

Add stock to noodles and bring it to a boil.  Lower heat and let it simmer for a few mins.

Add prawns, pork and fish cakes into noodle. Stir until combined. 

Lastly, put in spring onion or ku cai. 

What you need for the stock 

1 kg of prawn heads and shell 
1 bulb of garlic 
fish sauce 
Water 

Method 

Add prawn head and shell and garlic and boil for an hour. Season with fish sauce. 


Cheers!