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|
- 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.
- 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.