Hokkien mee is a dish in Malaysian and Singaporean cuisine that has its origins in the cuisine of China’s Fujian (Hokkien) province. In its most common form, the dish consists of egg noodles and rice noodles stir-fried with egg, prawns and squid, and served and garnished with vegetables, chilli and lime.
|100 ml Soup Stock w/ Meat Bones and Prawn Heads Flavour||2 tsp Minced Garlic|
|¼ tsp Salt||1 pcs Egg|
|1 pcs Squid, cut into rings||10 pcs Prawn|
|1 tbsp Fish Sauce||Spring Onion|
|½ pkt (210g)Kang Kang Hokkien Noodle||Belachan Chilli|
|½ pkt (210g) Kang Kang Laksa|