Hokkien Mee or Soup Noodle Hokkien Style
INGREDIENTS- 250 gm beehoon (rice vermicelli) - soaked to soften
- 250 gm yellow mee - parboiled
- 250 gm bean sprouts
- 100 gm kangkon (water convolvulus) - cut into 3 cm lengths
- 2 tsp oil
- 250 gm prawns - removed shells and boiled in 3 cups of water
- 1 piece lump sugar
- 250 gm pork ribs - boiled in 4 cups of water
- 150 gm ground chillies
- 1 tsp salt
- 10 finely sliced shallots - fried in oil till golden (keep in air tight container if not used immediately)
- Heat oil and fry chillies over slow fire till fragrant
- Remove half chillies to serve with mee
- To the remaining chillies in the pan, add prawns, pork ribs, lump sugar, prawn and pork stock
- Check for flavour by tasting constantly
To serve
- Put beehoon, yellow mee, bean sprouts and kangkong (subsitute spinach if prefer) into a serving bowl
- Garnish with prawns and pork ribs
- Laddle hot soup onto mee and sprinkle some shallots and chillies
FYI: Hokkien is a Chinese dialect and is almost similar to the Taiwanese language. May have origins in the Fujian province in China. This dialect is commonly spoken among Chinese Asians in Penang, Malaysia.