Name: Hokkien mee
Yield: Serves four
Cuisine: Malaysian
Ingredients: 2 cloves of garlic, crushed with the side of a knife blade; 2 eggs, beaten; 100 g (3 oz) char sieu (red roast pork), diced; 12 raw prawns, peeled; 1 cup hot chicken stock, or stock made from prawn shells; 2 cups bean sprouts, washed; 2 tbsp light soy sauce; 100 g (3 oz) rice vermicelli; 200 g (7 oz) fresh Hokkien egg noodles; 3 tbsp peanut oil; 200 g (7 oz) squid, cleaned

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

This is one of the great standards of Malaysian hawker-stall cooking, with every merchant claiming to have the one, the true, the authentic recipe. There is a popular, darker version of the dish, to which oyster sauce and dark soy are added, but I prefer this lighter variation, which gives the subtle flavours of the squid and prawn a chance to star.