Penang Prawn Noodle (Hokkien Mee)

Name: Penang Prawn Noodle (Hokkien Mee)
Ingredients: 200g fresh shrimps; 200g chicken breast; water spinach (kangkung); bean sprouts; yellow noodles and rice vermicelli; hard-boiled eggs (halved); crispy fried shallots; fried pork lard; fish cakes (sliced); 600g pork ribs; 3½lt water; 500g prawn heads and shells (fry with some cooking oil until aromatic); 600g jicama (cut into big sizes); 30g rock sugar or taste; 2½ tsp salt or taste; 20g dried chili (cut into small pieces then boil in hot water for 5 mins, drained); 1 fresh red chilli; 6 shallots; 4 garlic; 2.5cm ginger; 1 tsp belachan (shrimp paste); 4 tbsp water; 15g dried shrimps (soak in water to soften, chopped); ½ cup cooking oil; ½ tsp salt or taste; 2 tsp sugar or to taste

asianinspirations.com.au

In Penang, Hokkien Mee is also referring to Prawn Mee. In Kuala Lumpur, Hokkien Mee is a completely different noodles dish that has dark gravy and is not soupy/

View full recipe on asianinspirations.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.

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Ingredients

200g fresh shrimps
200g chicken breast
water spinach (kangkung)
bean sprouts
yellow noodles and rice vermicelli
hard-boiled eggs (halved)
crispy fried shallots
fried pork lard
fish cakes (sliced)
600g pork ribs
3½lt water
500g prawn heads and shells (fry with some cooking oil until aromatic)
600g jicama (cut into big sizes)
30g rock sugar or taste
2½ tsp salt or taste
20g dried chili (cut into small pieces then boil in hot water for 5 mins, drained)
1 fresh red chilli
6 shallots
4 garlic
2.5cm ginger
1 tsp belachan (shrimp paste)
4 tbsp water
15g dried shrimps (soak in water to soften, chopped)
½ cup cooking oil
½ tsp salt or taste
2 tsp sugar or to taste