Name: Nonya Hokkien Noodles (Stir-fried Noodles in Gravy with Pork and Prawns (Shrimps))
Yield: Makes 4 to 6 Servings
Ingredients: 2 eggs, beaten; 450 g or 1 pound yellow noodles; 110 g or 4 ounces belly pork strip (sam chan bak); 110 g or 4 ounces mustard greens (chai sim), sliced into 5 cm or 2 inch pieces; 3 shallots, peeled and sliced finely; 110 g or 4 ounces bean sprouts, heads and tails trimmed; ½ teaspoon white pepper powder; 4 tablespoons vegetable oil; 4 cups water; 110 g or 4 ounces prawns (shrimps); 3 red chillies, deseeded and sliced finely; 8 shallots, sliced finely; 1 bunch coriander leaves (cilantro); 1 to 3 teaspoons salt; 3 cloves garlic, peeled and minced

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

It was customary for my family to serve this at the Chinese New Year’s Eve reunion dinner. Today, my sister Nancy has taken over the specific responsibility of making this for our reunion dinner.

The Nonya version differs from the fried Hokkien noodles you would see in hawker centres. For a start, it has more gravy. This noodle dish is a staple in a Nonya feast. It is also worth noting that when the dish is served at a wake or after a funeral, you a

Ingredients

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Ingredients

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