Malaysia · Malaysia

Hokkien Prawn Noodles

Name: Hokkien Prawn Noodles
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Malaysia
Ingredients: thick wheat noodles 500 g; prawns, peeled 500 g; pork ribs 500 g; shrimp paste 30 g; garlic, crushed 30 g; onion, sliced 150 g; eggs 3 pieces; chicken stock 1500 ml; Chinese cabbage, quartered 300 g; fine salt 18 g

Thick noodles braised in a rich prawn and pork broth.

60 minutes · 6 servings · Moderate

Hokkien mee is Penang cooking at its richest: thick noodles and prawns braised until the pot becomes an orange broth strong enough to stain the bowl. Stockfish and dried shrimp are part of the base, so the flavour comes from what was cooked and pressed long before the prawns arrive. It is a dish that rewards slow heat and punishes a rush.

Ingredients

thick wheat noodles500 g
prawns, peeled500 g
pork ribs500 g
shrimp paste30 g
garlic, crushed30 g
onion, sliced150 g
eggs3 pieces
chicken stock1500 ml
Chinese cabbage, quartered300 g
fine salt18 g

Directions

1
Simmer the pork ribs in 1500ml stock 25 minutes, then add prawns and shrimp paste 5 minutes.
the broth smells of prawns and is cloudy
2
Add garlic, onion and cabbage and cook 8 minutes until the cabbage is soft.
3
Add the noodles and eggs and cook 8 minutes until the noodles are swollen and glossy.
the noodles are swollen and glossy

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content