Hokkien Prawn Noodles
https://youtu.be/CxI1ivKjqhQ
Portion: Serves 4
Total Time
Prepare Time
Cook Time
Garnish
- ¼ tbsp fish sauce
- ¼ tbsp sesame oil
- ¼ tsp chicken powder
- 200g medium prawn, shell & head removed
- 50g fresh squid
- 100g lean pork
- 500ml chicken stock
- 1 tbsp oil
- 3 cloves garlic, minced
- 2 eggs, beaten
- 200g wholegrain Hokkien mee
- 150g wholegrain thick rice beehoon
- 200g bean sprouts
- 50g Chinese chives
- Juice of 4 limes
Preparation Method
- Boil prawns, squid, and pork in stock until cooked.
- Cut cooked squid into ring, pork into strips.
- Heat oil in a wok, stir-fry garlic until fragrant over medium heat.
- Add beaten egg and stir-fry until cooked.
- Add in noodles and rice vermicelli. Stir-fry slightly.
- Add stock. Cover with lid, bring to a boil and braise for 3 minutes on low heat.
- Remove lid, add seasonings and mix evenly.
- Add prawns, squid rings and pork strips.
- Cook until the gravy is almost dried up.
- Add in Chinese chives and bean sprouts.
- Stir-fry evenly. Turn off heat.
- Serve hot.
Nutritional Information
| Nutrients（Amount per Serving） | ||
|---|---|---|
| Healthy Eats | Normal | |
| Energy (kCal) | 298 | 617 |
| Carbohydrate (g) | 33.4 | 65 |
| Protein (g) | 22.2 | 21 |
| Total fat (g) | 9.7 | 30 |
| Saturated fat (g) | 2.1 | 11.5 |
| Cholesterol (mg) | 165 | 289 |
| Dietary Fibre (g) | 2.4 | 5 |
| Sodium (mg) | 536 | 1433 |
