Hokkien Noodles Classics
September 24, 2014
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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
½ pkt (210g) Kang Kang Hokkien Noodle
½ pkt (210g) Kang Kang Laksa
Prepare a flavoursome soup stock with meat bones and prawn heads.
Heat wok adding in chopped garlic and stir-fry till fragrant.
Stir fry Kang Kang Hokkien Noodles and Kang Kang Laksa.
Add in a beaten egg and slowly mix well with noodles.
Pour in soup stock and simmer on low heat for two to three minutes. 3 Minutes
Add in fresh squid and prawns for a quick stir-fry on medium heat.
Season with fish sauce and salt then stir fry quickly to mix evenly.
Garnish with spring onion and serve hot with sliced red chilli, lime and belachan chilli.
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