Hokkien Mee (Singapore Prawn Noodles)

Method

1. Soak the rice vermicelli in cold water for 15 min until soft and bendy, then drain. Meanwhile, peel the prawns, keeping the heads and shells, and devein them; cut the squid into 1 cm rings. Mince the garlic, rinse and drain the bean sprouts and cut the chives into 4 cm lengths. If your yellow noodles are pre-cooked, rinse them under hot water to remove the oil.

2. Put the water, pork belly and the reserved prawn heads and shells in a 18 cm pot and bring to the boil over high heat. Skim, turn down to medium-low heat and simmer for 20 min. Press the heads with a ladle now and then; the stock turns orange and much richer.

   Add in this stepPork belly (one piece) 120 gWater 700 ml

   high heat→medium-low heat

3. Drop the peeled prawns and squid into the simmering stock for just 1 min 30 sec, until the prawns curl and turn pink, then lift them out. Lift out the pork and slice it thinly. Strain the stock and keep it hot.

   Add in this stepShell-on prawns (heads on) 200 gSquid tubes 100 g

4. Heat a wok over high heat until it just starts to smoke, add the oil and crack in the eggs. Scramble until half set, add the garlic and stir for 1 min until fragrant. For larger amounts, cook in ×1 batches so the wok stays hot (divide everything between batches).

   Add in this stepVegetable oil (or lard) 2½ tbspEggs 2Garlic cloves 4

   high heat

5. Add the yellow noodles and vermicelli and toss over medium-high heat for 1 min to mix with the egg. Add the stock a ladleful at a time in 2 or 3 rounds, with the fish sauce and white pepper, and let it bubble for 5 min, tossing. Add the next ladle once the noodles have soaked up the last and look plump and glossy.

   Add in this stepYellow egg noodles (fresh or pre-cooked) 200 gThick rice vermicelli (bee hoon, dried) 60 gFish sauce 2 tspWhite pepper 1 pinch

   medium-high heat

6. Return the prawns, squid and pork, add the bean sprouts and chives with one more ladle of stock and toss for 1 min. It should be moist, with a little sauce pooling on the plate; add a splash more stock if it looks dry.

   Add in this stepBean sprouts 80 gGarlic chives 30 g

7. Serve with calamansi and sambal on the side; squeeze the calamansi over and stir in sambal to taste as you eat.

   Add in this stepCalamansi or lime 1Sambal (chili paste) 2 tsp