This is my version of the famous Hokkien Mee Prawn I often order from food hawkers / foodcourts especially when I see nothing that seems to appeal to my finicky taste buds. Don’t misunderstood me, noodles in Singapore are the best. The coices are infinite as there are different variations per nationality/culture (Indonesian, Malay, Indian, Thai, Singaporeans, Chinese, and oh Chinese has a lot of versions too)
Right now, I have to stay away from hokkien mee prawn due to my allergies so I settled for chicken and pork for my hokkien mee 🙂
Fresh hokkien mee noodle – 500 g.
Chicken Breast – 300 g.
Pork – 250 g.
Shitake Mushroom (dehydrated) – 100 g.
Eggs, beaten – 3 medium
Chicken broth- 750 ml
Garlic, crushed and chopped – 5 cloves
Onion, diced – 1 medium
Vegetable oil – 2 tsp
1) to make broth : Boil the chicken and the pork. Scoop out both the chicken and pork and set aside. Add 2 tbsp of chicken powder, a dash of ground pepper, and 3 tbsp of fish sauce on the broth. Let it boil.
2) Shred the chicken and dice the pork. Set aside.
3) Boil noodles for a few minutes, don’t overcook. Drain and let cool.
4) Sauté garlic and onion. Add the shredded chicken and diced pork. Add a few chicken stock and let it simmer.
5) Pour the beaten egg and mix briskly.
6) Add the rest of the broth and let it boil then add the noodles. Mix completely. Turn off the fire and let it sit for a few minutes before serving.
Serve with calamansi and crispy fried shallots.