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:
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.
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.