Hokkien Mee

Name: Hokkien Mee
Ingredients: 2 tsp dark soy sauce; freshly ground black pepper; ½ tsp sugar; 2 tsp light soy sauce; 2 tsp salted soya beans, rinsed and drained, or Japanese miso paste; ½ tsp salt; 2 thin leeks; 2 tsp salted soya beans, rinsed and drained, or Japanese miso paste; 6 garlic cloves; 1 medium onion; 2 oz / 60 g garlic chives; 8 oz / 230 g bean sprouts; 5 tbsp groundnut (peanut) oil; 8 oz / 230 g medium-sized raw prawns, usually sold headless and frozen; 8 oz / 230 g belly pork in a piece; 5 tbsp groundnut (peanut) oil; 1 lb / 455 g fresh or dried thin noodles; 1 lb / 455 g fresh or dried thin noodles

Fried Noodles Hokkien-Style

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This recipe is based on one given to me by Violet Oon, Singapore’s first lady of food, who is not only a first-class Nonya cook, but the editor, publisher and main feature writer of The Food Paper, a monthly tabloid of what’s going on in Singapore’s kitchens.

Ingredients

1 lb / 455 g fresh or dried thin noodles
8 oz /

Main course

Method

Cook the noodles according to the directions on the packet. Refresh under cold running water, and leave in a colander set in a bowl of cold water until ready to use. Wash the prawns, peel them (reserving the shells) and remove the intestinal veins. Dry the prawns and put to one side. Pound the prawn shells, and fry them in 2 tbsp oil in a large heated wok or deep frying pan until bright red. Po