{"id":11286,"date":"2017-10-25T15:14:54","date_gmt":"2017-10-25T07:14:54","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=11286"},"modified":"2018-10-31T19:39:00","modified_gmt":"2018-10-31T11:39:00","slug":"fried-hokkien-prawn-mee","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/fried-hokkien-prawn-mee\/","title":{"rendered":"Fried Hokkien Prawn Mee (Fried Hae Mee \/ \u7092\u798f\u5efa\u867e\u9762)"},"content":{"rendered":"<div>\n<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11287\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/RYbqLBaaZBM?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<\/div>\n<div class=\"container\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-11415\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkien-Prawn-Mee-W-2.jpg\" alt=\"Fried Hokkien Mee on traditional plate\" width=\"760\" height=\"1029\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkien-Prawn-Mee-W-2.jpg?v=1592144430 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkien-Prawn-Mee-W-2-600x812.jpg?v=1592144430 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkien-Prawn-Mee-W-2-222x300.jpg?v=1592144430 222w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkien-Prawn-Mee-W-2-502x680.jpg?v=1592144430 502w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/div>\n<div><\/div>\n<div>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<\/div>\n<div>I used to pop over to my neighbour&#8217;s (A &amp; I) house to enjoy a cup of afternoon coffee. A\u00a0used to invite my family over for his hugely popular Fried Hokkien Mee. Before he migrated to Australia, I begged him to pass me\u00a0his well-kept recipe, and so I&#8217;m glad that he was so generous to share it. He also allowed me to post it here at The Burning Kitchen. Thanks A!<\/div>\n<div>\n<p>Nowadays, when you order a plate of Fried Hokkien Mee, you can hardly find any squid or prawns in it and the prices are exorbitant. So why not prepare this at home with more &#8216;liow&#8217; and more fun? \ud83d\ude42<\/p>\n<\/div>\n<div><\/div>\n<div><\/div>\n<div><a href=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1.jpg\"><img decoding=\"async\" class=\"alignnone wp-image-11414\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1.jpg\" alt=\"Fried Hokkien Prawn Mee: When I travel overseas, I will always miss our local Singaporean fare. And the moment I reach home, I will without fail go and order myself a plate of fried Hokkien Mee. Its so satisfyingly good, full of umami flavours and topped with crispy lard!\" width=\"680\" height=\"906\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1.jpg?v=1592144431 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-600x800.jpg?v=1592144431 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-225x300.jpg?v=1592144431 225w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-510x680.jpg?v=1592144431 510w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a><\/div>\n<div><\/div>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT\u00a0<\/span><span style=\"color: #ad0922;\">FRIED HOKKIEN MEE<\/span><\/h1>\n<ul>\n<li><strong>The wok hei flavour of the dish<\/strong> gives the dish its addictive, barbecued taste!<\/li>\n<li><strong>It&#8217;s a party favourite,<\/strong> as you normally make this for lots of people and not just for yourself!<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE FRIED HOKKIEN MEE?\u00a0<\/span><\/h1>\n<ol>\n<li class=\"li1\"><span class=\"s2\">Soak the thick vermicelli in a basin of tap water while preparing the rest of the ingredients.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Remove the prawn heads and devein the prawns (<a href=\"https:\/\/theburningkitchen.com\/how-to-clean-and-prepare-prawns\/\"><span class=\"s4\">see video tutorial<\/span><\/a>). Rinse the heads and prawn bodies separately and drain.<\/span><\/li>\n<li class=\"li2\"><span class=\"s2\">Clean and wash the squid <\/span><span class=\"s6\">(<a href=\"https:\/\/theburningkitchen.com\/kitchen-survival-skills-tutorial-clean-squid\/\"><span class=\"s4\">see video tutorial<\/span><\/a>), <\/span><span class=\"s2\">then drain dry.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Use a knife to scrape the skin of the pork belly to remove scum. Then rub the pork belly with coarse salt to exfoliate the dead skin. Rinse well and pat dry.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Pluck the head and roots of the bean sprouts, then wash and drain.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Peel the garlic and chop finely.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Wash the chives and cut into 4cm lengths.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Wash the pork fat and cut into small cubes.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Cut the limes into half and set aside for later use.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">In a wok, fry the pork fats over medium high heat until golden brown.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Transfer the crispy pork lard into a bowl. Pour the oil into another bowl and set aside.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">In the same wok, heat up 3 TBsp of cooking oil (not pork oil) over medium high heat. Then fry 1 tsp of chopped garlic until aromatic.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Next, add the prawn heads and mix well. Press down on the prawn heads to extract the juices. <\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Add 800 ml of boiling water to the wok and let simmer for 10-15 mins. When the orangey layer of oil surfaces, transfer the prawn stock into a pot over a sieve and discard the prawn heads.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Steam the prawns for 4-5 mins. Remove the shell from the prawns.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Steam the squid for about 10 mins. Cut the squid into 0.5cm lengths, then set aside. <\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Steam the pork belly for about 15-20 mins until cooked. Pour the juices from the squid and pork belly into the prawn stock (stock should total to about 1 litre). Then cut the pork belly into strips.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Divide the noodles and ingredients into two portions.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">In a wok, heat up 3 TBsp of pork oil and 2 TBsp of oil over high heat.\u00a0Add in half of the yellow noodles and half of the vermicelli, and gently stir fry\u00a0without breaking the noodles.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Add 1\/2 tsp salt, 1\/2 tsp of light soy sauce and 3 TBsp of prawn stock to the noodles. Mix well and fry for about 3-4 mins.\u00a0<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Push the noodle to one side. Add 2-3 TBsp of pork oil to the wok, then fry 2 tsp of chopped garlic till aromatic.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Crack 3 eggs over the garlic and break them up gently. Drizzle 1 tsp of fish sauce on the eggs and swirl around. Do not turn the egg over yet.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">When the egg is slightly charred, flip the noodle mixture over to cover the egg.\u00a0Add in half the bean sprouts and stir fry with the noodles.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Add half the prawn stock to the noodle mixture, then cover the wok and let it simmer for a few minutes to allow the noodle mixture to absorb the stock.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Add in half of the prawns, squid, pork belly slices and chives into the noodle and mix well.\u00a0<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Taste to see if more light sauce needs to be added. Transfer the noodle mixture into 3 individual plates. Serve hot with lime, sambal chilli and pork lard.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\">Repeat the same procedure to fry the other half of the noodles.\u00a0<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">COOKING WITH VERMICELLI<\/span><\/h1>\n<ul>\n<li class=\"li1\"><span class=\"s2\"><b>There are 2 types of thick vermicelli<\/b>:\u00a0 Fresh or Dried. It is better to\u00a0<b>use the dried one<\/b>\u00a0as it will soak up the stock and taste more flavourful.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Use tap water, not hot water<\/b>\u00a0when soaking the vermicelli. Otherwise it will break during frying.<\/span><\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li class=\"li1\"><span class=\"s2\"><b>Do not overcook the bean sprout<\/b>\u00a0otherwise it will become limp. Likewise<b> don\u2019t overcook the prawns and squid<\/b> or they will be rubbery.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>The egg must be a bit burnt<\/b>\u00a0to give the &#8220;Wok Hei&#8221; aroma.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Add the noodle first then the vermicelli <\/b>as the noodle is oily and will not absorb much oil.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Mix the noodle and vermicelli when frying Hokkien Mee<\/b>\u00a0so that it won&#8217;t be so starchy after frying. It also won&#8217;t dry up easily.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Add more water<\/b>\u00a0if the noodles turn out too dry.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Fry the noodles gently &#8211; <\/b> use a &#8216;scoop and flip&#8217; action to stir the noodles.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Split the frying into batches <\/b>to avoid overcrowding. Otherwise the noodles will steam, not fry.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Pork oil can be replaced with cooking oil<\/b>, if you are health conscious.\u00a0<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Store up prawn heads and shells<\/b>\u00a0in the freezer for an extra flavourful stock<\/span><\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: Skip the ingredient for this dish<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: Use gluten free sauces like gluten free light soya sauce instead.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR\u00a0<a style=\"color: #ad0922;\" href=\"#video\">VIDEO<\/a>\u00a0FOR\u00a0<\/strong>HOW TO MAKE THIS RECIPE!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11287\" class=\"wprm-recipe-container\" data-recipe-id=\"11287\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1.jpg?v=1592144431\" aria-label=\"Open larger version of the recipe image\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-150x150.jpg?v=1592144431\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-150x150.jpg?v=1592144431 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-300x300.jpg?v=1592144431 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-100x100.jpg?v=1592144431 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-320x320.jpg?v=1592144431 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-640x640.jpg?v=1592144431 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Fried-Hokkied-Prawn-Mee-W-1-120x120.jpg?v=1592144431 120w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">FRIED HOKKIEN PRAWN MEE<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient 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stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" 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transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">fried hokkien mee, fried hokkien prawn mee, fried prawn mee<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11287 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"11287\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">1093<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">When I travel overseas, I will miss local Singaporean fare, like fried Hokkien Mee! Wok-hei noodles with large squid and prawns, and topped with crispy lard, it's so satisfyingly good, especially if you can make it yourself.<br><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/11287\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"11287\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11287-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"11287\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Thick Vermicelli<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">400<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Yellow Noodle<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Medium Size Prawns<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Big Squid (Sotong)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Belly<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cents<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Bean Sprouts (Tow Gay)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2-3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic finely chopped<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cents <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chives (Ku Chye)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lime<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Fats<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5-6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Eggs (Big)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Fish Sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Oil <\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">From frying the pork lard<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">700<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Boiling Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to make the prawn stock<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Stock from Squid and Pork Belly <\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">after steaming<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-11287-instructions-container wprm-block-text-normal\" data-recipe=\"11287\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11287-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Soak the thick vermicelli in a basin of tap water while preparing the rest of the ingredients.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Separate the heads of the prawns and devein the prawns (<a href=\"http:\/\/theburningkitchen.com\/how-to-clean-and-prepare-prawns\/\">see my video demonstration<\/a>). Next, wash the heads and prawn bodies separately and drain.<br><\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Clean and wash the squid (<a href=\"http:\/\/theburningkitchen.com\/kitchen-survival-skills-tutorial-clean-squid\/\">see my video demonstration first<\/a>) and drain dry.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Use a knife to scrape the skin of the pork belly and then rub with coarse salt to exfoliate dead skin and dirt. Wash and drain.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the roots of the bean sprouts, then wash and drain.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin from the garlic and chop finely.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the chives and cut into 4cm lengths.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the pork fat and cut into small cubes.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut the limes into half and set aside for later use.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11287-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, put in the pork fats and turn on heat to medium high. Stir fry the pork fats until golden brown and crispy to extract the oil.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer the crispy pork lard into a bowl. Pour out the oil into another bowl and set aside for later use.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In the same wok, add 3 TBsp of cooking oil (not pork oil) and turn the heat to medium high. Add in the 1 tsp chopped garlic and fry till aromatic.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, add in the prawn heads and fry to mix well with the garlic. Press the prawn heads to extract all the juices and essence.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add 700-800 ml of boiling water to the wok and let it simmer for 10-15 mins. You will see an orangey layer of oil surfacing. Turn off heat, transfer the prawn stock into a pot over a sieve and discard the prawn heads.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the wok, add water and bring it to a boil. Place the prawns in a deep plate and steam for about 4-5 mins. Remove the prawns and place them on a bowl.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Do likewise for the squid, steam it for about 10 mins. Then remove and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Steam the pork belly over high heat for about 15-20 mins. When cooked, remove and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the juices from the squid and pork belly into the prawn stock (the stock should total up to about 1 litre).<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the shell from the prawns and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut the squid into 0.5cm cross-section slices and the head and tentacles into strips, then set aside. Cut the pork belly into strips and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, heat up 3 TBsp of pork oil and 2 TBsp of oil over high heat.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in half of the yellow noodles and half of the vermicelli. Then stir fry&nbsp; without breaking anything.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add 1\/2 tsp salt, 1\/2 tsp of light soy sauce and 3 TBsp of prawn stock to the noodles. Mix well and fry for about 3-4 mins.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Push the noodle to one side of the wok, then add in 2-3 TBsp of pork oil to the wok. Add in 2 TBsp of garlic and fry till aromatic. <\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-15\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, crack 3 eggs over the garlic and break them up gently. Drizzle 1 tsp of fish sauce on the eggs and swirl around. (Note: Do not turn the egg over at this point).&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-16\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the egg is slightly charred, flip the noodle mixture over to cover the egg.&nbsp;Add in half the bean sprouts and stir fry with the noodles.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-17\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add half the prawn stock to the noodle mixture, then cover the wok and let it simmer for a few minutes to allow the noodle mixture to absorb the stock.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-18\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in half of the prawns, squid, pork belly slices and chives into the noodle and mix well.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-19\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Lastly, taste to see if more light sauce needs to be added. Transfer the noodle mixture into 3 individual plates.<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-20\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Repeat the same procedure to fry the remaining half of the noodles.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11287-step-1-21\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Best served hot with lime, sambal chilli and pork lard.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11287\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/RYbqLBaaZBM?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">WHAT VERMICELLI TO USE?\u00a0<\/span><\/h4>\n<ul>\n<li class=\"li1\"><span class=\"s2\"><b>There are 2 types of thick vermicelli<\/b>:\u00a0 Fresh or Dried. It is better to\u00a0<b>use the dried one<\/b>\u00a0as it will soak up the stock and will taste more flavourful.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Use tap water, not hot water<\/b>\u00a0when soaking the vermicelli. Otherwise it will break during frying.<\/span><\/li>\n<\/ul>\n<h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li class=\"li1\"><span class=\"s2\"><b>Do not overcook the bean sprout<\/b>\u00a0otherwise it will become limp. Likewise<b> don\u2019t overcook the prawns and squid<\/b> or they will be rubbery.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>The egg must be a bit burnt<\/b>\u00a0to give the \"Wok Hei\" aroma.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Add the noodle first then the vermicelli <\/b>as the noodle is oily and will not absorb much oil.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Mix the noodle and vermicelli when frying Hokkien Mee<\/b>\u00a0so that it won't be so starchy after frying. It also won't dry up easily.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Add more water<\/b>\u00a0if the noodles turn out too dry.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Fry the noodles gently - <\/b> use a 'scoop and flip' action to stir the noodles.<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Split the frying into batches <\/b>to avoid overcrowding. Otherwise the noodles will steam, not fry.<\/span><\/li>\n<li class=\"li1\">10.<span class=\"s2\"><b>Pork oil can be replaced with cooking oil<\/b>, if you are health conscious.\u00a0<\/span><\/li>\n<li class=\"li1\"><span class=\"s2\"><b>Store up prawn heads and shells<\/b>\u00a0in the freezer for an extra flavourful stock<\/span><\/li>\n<li>\u00a0<\/li>\n<\/ol>\n<span style=\"display: block;\">\u00a0<\/span><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1093<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">64<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">28<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">79<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">28<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">364<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1408<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">301<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">150<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">24.3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">168<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>When I travel overseas, I will miss local Singaporean fare, like fried Hokkien Mee! Wok-hei noodles with large squid and prawns, and topped with crispy lard, it&#8217;s so satisfyingly good, especially if you can make it yourself.<\/p>\n","protected":false},"author":4,"featured_media":11414,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,63,28,1206,20,1500,40,997,1493,1495,1497,1512,484,1496,1511,991,44,29,47,1351,11],"tags":[1519,1521,481,466,1522,360,738],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fried Hokkien Prawn Mee (Fried Hae Mee \/ \u7092\u798f\u5efa\u867e\u9762) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Fried Hokkien Mee! Wok-hei noodles with large squid and prawns, and topped with crispy lard, it&#039;s so satisfyingly good, especially if you can make it yourself.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/fried-hokkien-prawn-mee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fried Hokkien Prawn Mee (Fried Hae Mee \/ \u7092\u798f\u5efa\u867e\u9762) - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"Fried Hokkien Mee! 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