Fried Hokkien Mee 炒福建面

I can’t recall whether I documented Fried Hokkien Mee 炒福建面 in this blog but since I am craving for a plate.  I shall post it here again in case my baby wants to cook.

Am happy that I have achieved the right noddle texture as well as the taste.

What you need is a good stock base which consists of prawns and pork broth.  I did not add squid as the traditional ingredient as the family is not a fan.

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 
Yellow Noodle 
Minced garlic 

Broth (season with salt, fish sauce and pepper)

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

Water 

Method:

Boil the prawn head, pork bone and pork for an hour or more.  Add in the pork belly and cook until the meat is soft.  Sliced the pork belly into strips.  

Heat up the wok on high heat with oil.

Sautee the garlic until fragrant, and add in the yellow noodles and bee hoon.  Sautee until the garlic is well mixed into the noodles.

Add in the broth ladle by ladle.  Cook until noodles are soft.  

Add in the sliced fish cake, prawns, pork belly and squid.   Add more stock and continue to cook until the prawns and squid are cooked.

Stir in the chives and serve with a good sambal.

Enjoy!