Prepare Ingredients: Deshell and devein Fresh Prawns, reserving heads and shells. Slice Pork Belly thinly. Clean Squid, score it, and slice into rings. Slice Fish Cake. Cut Water Spinach (Kangkung) into 5cm lengths. Wash Bean Sprouts. Mince Garlic. Slice Shallots thinly.
Render Pork Lard: Heat a wok or pan over medium heat. Add cubed Pork Lard. Render until crispy golden brown. Remove the lard crisps and set aside. Keep the rendered lard oil in the wok.
Make Prawn Stock: In the same wok with lard oil, add reserved prawn heads and shells. Sauté over medium-high heat until fragrant and reddish-orange. Add Water and bring to a boil, then reduce heat and simmer for 10-15 minutes to extract flavour. Strain the stock and discard solids. You will use about 200ml of this stock.
Stir-fry Aromatics and Pork: Heat the wok with 2 tablespoons of the rendered lard oil over medium-high heat. Add minced Garlic and stir-fry until fragrant. Add sliced Pork Belly and stir-fry until lightly browned.
Add Seafood and Vegetables: Add the prawn flesh (from Fresh Prawns), Squid, Fish Cake, Water Spinach (Kangkung), and Bean Sprouts to the wok. Stir-fry for 1-2 minutes until prawns just start to turn pink.
Combine with Noodles and Sauce: Add Thick Yellow Noodles to the wok. Pour in Dark Soy Sauce, Light Soy Sauce, Oyster Sauce, Sugar, White Pepper Powder, and 200ml of the prepared Prawn Stock. Toss everything well to combine, ensuring noodles are evenly coated with sauce. Simmer until the sauce thickens slightly and coats the noodles.
Serve: Serve the Hokkien Mee hot, garnished with reserved Pork Lard crisps and thinly sliced Shallots.
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