Ingredients

The following ingredients have 6 Servings
  • 250 g thick round rice noodles
  • 250 g thick round yellow noodle (Hokkien Noodle)
  • 250 g prawns, shells on
  • 200 g pork belly, thinly sliced
  • 1 pc medium sized squid, sliced
  • 8 pcs fish balls, sliced in half
  • 2 cups chicken stock
  • 2 eggs, lightly beaten
  • 4 cloves garlic, minced
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • fish sauce
  • white ground pepper
  • oil
  • Sambal
  • Limes

Instruction

  • Remove the head and shells from the prawns, devein and clean the prawn meat then set both aside.
  • Put Hokkien Noodle noodles into boiling water over high heat and blanch for 10 seconds. Drain and rinse with cold running water then set aside.
  • Undercook thick round rice noodles for 4 minutes according to packet instructions. Drain and rinse with cold running water then set aside.
  • Prepare wok then add a small amount of oil, once it’s hot enough fry pork belly pieces until brown and crispy, remove from wok then set aside. Reserve half of the oil then set aside.
  • Add the shells into the wok with hot oil and fry them until fragrant and crispy. Pour the chicken stock and bring it to a boil. While liquid is boiling mash the prawn heads and shells with the back of a big slotted spoon or a potato masher then continue to simmer for 3 minutes. Turn heat of then separate liquid with the shells using a fine sieve.
  • Rinse the wok then place it back in your stove top. Add the reserved oil then sauté garlic.
  • Turn heat to really high then add the fish balls and cook for 3 minutes, remove from wok then set aside.
  • Add the sesame oil, squid and prawns and cook for 2 minutes, remove from wok then set aside.
  • Return both noodles into the wok, pour the stock, fish balls and crispy pork belly. Turn heat to low then cover the wok and simmer for 3 minutes.
  • Remove the cover then season with fish sauce, soy sauce and white ground pepper. The liquid should be thick and starchy not dried up, add water if needed.
  • Pour the eggs and add the squid and prawn back then cook for 2 more minutes, stir well to combine then turn heat off.