Widely available in every food stalls of Singapore, Hokkien Mee is of course one of my favorite dishes as well. It’s impossible to resist a wonderful dish like this, but having it regularly from the stalls might not prove healthy.
But how does that matter, when you can cook a healthier version of Hokkien Mee just at your own place.
- Thick rice vermicelli 100g
- Yellow noodles 80g
- Prawns 4-5
- Pork belly 1 stop
- Bean sprouts, handful
- Chinese Chive, a little
- Egg 1
- Fish sauce 1 ½ tablespoon
- Chicken stock 250ml
- Blanch pork belly, prawn and squid in stock until cooked.
- Remove the squid and cut them into rings, remove the shells of the prawns and lastly cut the pork belly into small cubes.
- Now, keep them aside.
- In a wok, heat oil of almost 1 tablespoon and stir-fry garlic until fragmented.
- Now keep them in one side of the wok. add the egg and scramble it.
- Also add 1 tablespoon of fish sauce and fry them in medium flame.
- Cover and cook it for almost 3 min now add the blanched pork belly, prawns and squid rings.
- Also add Chinese chive and sprouts.
- Continue cooking till the sauce becomes thick.
- You can also add the remaining fish sauce, but that depends upon your taste.
- Fry it well and serve hot with Sambal chili and Calamansi.