Name: Hokkien Mee Soup (Yellow Noodles in Soup with Prawn (Shrimp) Garnish)
Yield: Makes 6 to 8 Servings
Cuisine: Chinese
Ingredients: 1 teaspoon dark soy sauce; 1½ tablespoons light soy sauce; 300 g or 10½ ounces belly pork; 450 g or 1 pound large prawns (shrimps); 3 tablespoons light soy sauce; 200 g or 7 ounces rice vermicelli (bee hoon); 4 red chillies, sliced finely; 50 g or 1½ ounces pork fat, cut into 0.5 cm or ¼ inch cubes; 300 g or 10½ ounces bean sprouts, heads and tails plucked; 400 g water convolvulus (kang kong), lower stems removed and leafy part cut into 3 cm or 1½ inches lengths; 3 cloves garlic, peeled and minced; 450 g or 1 pound yellow noodles; 1½ tablespoons sugar; 10 shallots, peeled and sliced thinly crosswise; ½ teaspoon salt; 300 g or 10½ ounces pork ribs

Preparation info

Makes
6 to 8
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

Back in the early 1980s, even as a large family, we would gather at our favourite makan (eating) spots from time to time. One was at the Hong Lim HDB Complex near Chinatown which was coincidentally named after our ancestor. But the more important reason was that the hawker centre there had a concentration of very good Hokkien mee soup stalls.

As the family got bigger and it became harder to seat everyone, my mother began to include this noodle soup in her Sunday repertoire. Unfortun