There are a lot of ways cooking Hokkien Mee and every region in South East Asia will have their own version, last time I had posted the KL version of Hokkien Mee and now for this post I will present you with the Singaporean version of this noodle. It closely resembles the Penang Hokkien Mee version sans the soup. This version consists of two noodles which is the Hokkien and rice vermicelli it is then combined with ingredients such as eggs, pork, prawns and sambal. Traditionally wrapped and served in opeh leaves (comes from betel nut tree) which adds to the aroma of the already wonderful smelling dish.
Another quick and easy noodle dish to cook but preparing it would deal an amount of time especially when you want it to taste right. The only thing hard in this dish is making the stock what will flavour the noodles but nothing is stopping you to prepare ahead, the shrimp stock is painstakingly made by pounding shrimp heads using a mortar and pestle and boiling it to extract all of that shrimp goodness.
A dish that might look bland based on its looks compared to its KL counterpart but trust me once you get the stock right then the flavours will pack a punch.
250g Hokkien Noodle
250g Rice Vermicelli
300g Pork Tenderloin, sliced
2 stalks spring onions, sliced
3 cups shrimp and pork stock (made by boiling shrimp heads and pork ribs)
2 cups bean sprouts
2 tsp Sesame oil
4 cloves garlic, minced
1 red onion, finely chopped
freshly ground black pepper
spring onions, chopped for garnishing
sambal (recipe can be found here)
1. Place stock in a small pot bring to a boil, blanch shrimp pieces in the hot stock then set aside.
2. Season pork pieces with salt then quickly stir fry it in a really hot wok. Set aside.
3. Sauté garlic and onions then place in the side of the wok.
4. Add eggs then scramble, once cooked add both noodles and stir fry for a few minutes.
5. Add the 1 cup of stock and continue to stir fry until liquid dries out.
6. Add another 1 cup of stock and simmer while covered for 5 minutes.
7. Add pork, shrimps, spring onions and bean sprouts give it a mix, add the remaining stock and stir in high heat until sauce thickens.
8. Remove from wok, top with sambal and garnish with chopped spring onions then serve.