Fried Hokkien noodles.

Ingredients:

0.6 kg/ 1 kt
300 g/ 1/2 kt
300 g/ 1/2 kt
300 g/ 1/2 kt
6 stalks
4
1
5 stalks
3 stalks
1
15 cloves
1/2 tbsp
1/2 tsp
1 tsp
6 tbsp

Prawn Stock:
 

yellow noodles (fresh Hokkien mee), rinse just before using
belly pork, boiled & sliced finely
medium size prawns, cleaned & peeled
bean sprouts
kangkong
eggs, beaten, fried & cut into strips
cucumber, peeled, soft centre portion discarded, & shredded
Chinese celery, cut small
spring onions, cut in strips
chili, seeded, cut in thin strips, soaked in cold water
garlic, pounded
salted soybeans (taucheo), pounded
salt
monosodium glutamate
oil

Pound the prawn shells and add 450 ml/ 15 oz water. Strain & discard shells.

Directions:

1. To Cook: Heat a frying pan until hot, add in 6 tbsp oil, stir-fry the garlic until slightly brown and then remove. Stir-fry in the soybean paste, sprinkle with a little water, add in the prawns and pork, and after a few minutes add in the prawn stock. Bring to boil, add in the 1/2 tsp salt, 1 tsp monosodium glutamate, bean sprouts, kangkong, and then the noodles. Mix well.

2. To Serve: Place the fried noodles on a serving plate. Spread the cucumber, fried eggs, celery, spring onions, fried garlic, and then the chilies over the noodles. Serve with Hokkien Mee Char Rojak.