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Rochor Mee or Singapore Hokkien Noodle

  • 4servings
  • 20minutes

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Zinc, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 gms yellow noodle (scald in hot water for 10 mins)

  2. 1 packet

  3. 200 gms fine rice vermicelli/bee hoon (soak in cold water till soft)

  4. 5 tablespoons olive oil for frying both noodles

  5. 2 tablespoon oil for frying garlic

  6. 4 eggs

  7. 60gms each (whisk and mix well)

  8. 10 garlic (finely minced) the more the better

  9. 3 tablespoons fish sauce

  10. 3 squid/sotong (slice into round rings)

  11. 500 gms prawns (remove head and shell and set aside for prawn stock)

  12. 300 gms bean sprouts/taugay/chye sim/chinese greens

  13. 5 limau kasturi/ lemons

Instructions Jump to Ingredients ↑

  1. Prawn stock Dry cook the prawn heads and shell in pan for 15 mins Remove and transfer them into a pot Add 2 cups of water and 3 tablespoons of chicken powder Cover and boil stock over medium fire for ½ hour Taste for seasoning You can prepare this stock before hand and freeze it.

  2. Method Heat up 5 tablespoons of oil in wok Add eggs Stir gently and add yellow noodles and rice vermicelli/bee hoon Give it a good stir and add half of the hot prawn stock Cook for about 5 mins covered Move the noodle to the side of wok Add remaining 2 tablespoon of oil and fry garlic till aromatic Mix noodle and garlic well Add squid, prawns and remaining hot prawn stock Stir well and cover cook for 3 mins Add fish sauce and bean sprouts/chinese greens Stir and mix well Serve with limau kasturi or lemon wedges

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