Hokkien Mee

One of my favourite local dishes minus the pork which I don’t like. First, fry some dried shrimp in oil. Then extract the flavour by boiling in water to create a stock. Set the stock aside. Fry garlic in a wok, throw in a few eggs, fry until fragrant. Throw in the yellow noodles and coarse bee hoon. Fry a bit, then cover the noodles with stock and stew for 5 minutes. Add bean sprouts and chives, shrimp, fish cake, squeeze lime juice and we’re done.

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