fried hokkien prawn noodles

did a fried hokkien prawn noodles today on 7.5.2016. ^^

had always wanted to do since the very nice fried hokkien noodles at a friend’s home gathering in nov last year (2015). 🙂

just never got round to it till now.

i googled for an internet recipe, and found a rasamalaysia.com.

fried hokkien prawn noodles

i varied the recipe according to the estimate amount i wanted to cook the the ingredients i had-

1. fry prawn heads & shells in oil & some butter till fragrant. add 500ml chicken stock. boiled for 1.2 hr. add water as required.
2. fry thinly sliced belly pork & set aside.
3. add cut chilli, 2 tsp chopped garlic & fry in 2 tbsp oil. add 2 eggs & scramble.
4. add yellow noodles & bee hoon (both soaked to clean & softened & then drained) & fry short while on high fire.
5. add 1/2 the stock reduce till almost dry to infuse the flavours.
6. add remaining stock, prawns & cut squids, and belly pork and cover. manage the stock so noodles is reduced & very flavourful but still wet.

fried hokkien prawn noodles

it was my first time doing fried hokkien prawn noodles.

the taste was excellent really. i think better than many average fried hokkien noodles at hawker stalls. still need to try couple times more to see if i can reproduce this consistently & also if i have to make a larger quantity.

c.h.e.f andy

Ingredients:

200g yellow noodles
100g beehoon
6 medium prawns
1 medium sotong (squid)
100g pork belly
40g Green chives
500ml chicken stock
2 Eggs
2 chopped garlic

Seasoning:

1/2 tbsp fish sauce
1 dash pepper
(i did not add sesame oil)

Directions:

1. fry prawn heads & shells in oil & some butter till fragrant. add 500ml chicken stock. boiled for 1.2 hr. add water as required.
2. fry thinly sliced belly pork & set aside.
3. add cut chilli, 2 tsp chopped garlic & fry in 2 tbsp oil. add 2 eggs & scramble.
4. add yellow noodles & bee hoon (both soaked to clean & softened & then drained) & fry short while on high fire.
5. add 1/2 the stock reduce till almost dry to infuse the flavours.
6. add remaining stock, prawns & cut squids, and belly pork and cover. manage the stock so noodles is reduced & very flavourful but still wet.