Hokkien Mee with a Twist

Ingredients

• 200g (7 oz) thick yellow noodles 200g (7 oz) thick yellow noodles
• 100g (3.5 oz) rice vermicelli 100g (3.5 oz) rice vermicelli
• 200g (7 oz) prawns, peeled and deveined 200g (7 oz) prawns, peeled and deveined
• 150g (5.3 oz) squid, cleaned and sliced 150g (5.3 oz) squid, cleaned and sliced
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 100g (3.5 oz) clams 100g (3.5 oz) clams
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 cups bean sprouts 2 cups bean sprouts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon chili paste 1 teaspoon chili paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro for garnish Fresh cilantro for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Soak the thick yellow noodles and rice vermicelli in warm water for 10 minutes, then drain.
2. 2.
   In a small bowl, mix together the soy sauce, oyster sauce, and chili paste. Set aside.
3. 3.
   Heat the vegetable oil in a large wok or frying pan over medium-high heat.
4. 4.
   Add the minced garlic and sliced onion, and sauté until fragrant.
5. 5.
   Add the chicken slices and cook until they are no longer pink.
6. 6.
   Add the prawns, squid, and clams, and stir-fry until the seafood is cooked through.
7. 7.
   Push the ingredients to one side of the wok and add the drained noodles and vermicelli to the other side.
8. 8.
   Pour the sauce mixture over the noodles and stir-fry everything together until well combined.
9. 9.
   Add the bean sprouts and continue to stir-fry for another 2-3 minutes until the bean sprouts are slightly wilted.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns before using them in the recipe to remove any grit or sand.
• Squid — To achieve tender squid, either cook it quickly over high heat or simmer it for a longer time until tender.
• Clams — Soak the clams in cold water with a pinch of salt for about 30 minutes to help remove any sand or impurities.

Tips & Tricks

• For a spicier kick, add more chili paste or garnish with sliced red chili peppers.
• Customize the seafood selection based on personal preference or availability.
• To enhance the smoky flavor, cook the noodles over high heat and allow them to slightly char.
• For a vegetarian version, omit the meat and seafood and add tofu or tempeh for protein.
• Serve with a side of sambal chili paste for an extra burst of flavor.

Serving advice

Serve the Hokkien Mee hot, garnished with fresh cilantro. Accompany it with a side of sambal chili paste for those who prefer an extra kick of spiciness. Enjoy this dish as a main course for lunch or dinner.

Presentation advice

Present the Hokkien Mee in a vibrant and colorful manner by arranging the noodles, seafood, and vegetables attractively on a large serving platter. Garnish with fresh cilantro for a pop of green. Serve with a side of sambal chili paste in a small dish to add a touch of red to the presentation.