Ingredients:
200g Yellow Noodle
250g White thick rice vermicelli
1 large Squid (Sotong)
15 large fresh prawns
1 medium size strip pork belly
Few stalks of Chinese chives
Small packet beansprouts (roots removed)
750ml prawn stock
Minced garlic
3 eggs
Lard or Cooking oil
Method:
De shelled and deveined prawns.
Rinse the prawn shells.
Cut the squid into rings.
In a hot wok, add one tablespoon of cooking oil and one tablespoon of minced garlic and mixed the prawn shells and fry until fragrant.
Add water to the wok and leave it to boil for 20 to 30 minutes.
Drain the prawn shells and use the prawn broth to cook with the pork belly for about 20 minutes until the pork is cooked.
Take the pork belly out and leave it to cool.
Cut the pork belly into strips.
In a frying pan, add a tablespoon of minced garlic and fry the squid rings and prawns until cook. Set aside.
In a big wok, add one tablespoon of lard or cooking oil and fry the 2 tablespoons of minced garlic until fragrant.
Add in the eggs and scramble.
Now add in the yellow noodle and white thick rice vermicelli.
Fry for a few minutes until noodles just begin to sear over high heat.
Add 250ml of prawn broth, light soy sauce and sesame oil.
Fry until the broth is almost dry.
Add another 250ml of prawn broth.
Cover the wok to braise the noodles over medium low heat (about 6 mins).
Lastly add in the cooked prawns, squids, stripped pork belly and chopped Chinese chives and bean sprouts and fry together.
Add the balance of 250ml broth and fry for one minute and turn off the heat.
Transfer Hokkien mee to serving plates.
Serve with sambal chilli and a piece of lime.
You can opt to add some deep fried lard cubes over the noodles (optional)
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