Penang Hokkien Mee

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
• 500g (1.1 lb) prawns, shells and heads removed (keep the shells and heads for the broth) 500g (1.1 lb) prawns, shells and heads removed (keep the shells and heads for the broth)
• 200g (7 oz) sliced pork 200g (7 oz) sliced pork
• 4 hard-boiled eggs, halved 4 hard-boiled eggs, halved
• 200g (7 oz) bean sprouts 200g (7 oz) bean sprouts
• 4 tablespoons fried shallots 4 tablespoons fried shallots
• 1 liter (4 cups) water 1 liter (4 cups) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons chili paste 2 tablespoons chili paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the prawn shells and heads to the pot, and cook for 5 minutes to release their flavors.
3. 3.
   Pour in the water and bring it to a boil. Reduce the heat to low and let it simmer for 1 hour to create a flavorful broth.
4. 4.
   Strain the broth to remove the prawn shells and heads, and return the broth to the pot.
5. 5.
   In a separate pot, bring water to a boil and cook the yellow noodles and rice vermicelli according to the package instructions. Drain and set aside.
6. 6.
   In the same pot with the strained broth, add the chili paste, soy sauce, and fish sauce. Season with salt and pepper to taste.
7. 7.
   Add the prawns, sliced pork, and bean sprouts to the broth. Cook for 3-4 minutes until the prawns are cooked through and the pork is tender.
8. 8.
   Divide the cooked noodles and vermicelli into serving bowls. Ladle the hot broth with prawns and pork over the noodles.
9. 9.
   Garnish each bowl with halved hard-boiled eggs and a sprinkle of fried shallots.
10. 10.
    Serve the Penang Hokkien Mee hot and enjoy!

Treat your ingredients with care...

• Prawns — Make sure to remove the shells and heads, but keep them for the broth as they add a lot of flavor. Devein the prawns before adding them to the dish.
• Chili paste — Adjust the amount of chili paste according to your spice preference. You can make your own chili paste by blending red chilies, garlic, and shallots together.

Tips & Tricks

• For a vegetarian version, omit the prawns and pork, and replace them with tofu or mushrooms for added texture.
• If you prefer a spicier broth, add extra chili paste or serve the dish with sliced fresh chili on the side.
• To enhance the umami flavor, add a splash of lime juice or a drizzle of black vinegar before serving.
• Customize the toppings by adding sliced fish cake, squid, or crispy fried shallots for extra crunch.
• For a heartier meal, serve the Penang Hokkien Mee with a side of sambal belacan (spicy shrimp paste) for an extra kick.

Serving advice

Serve the Penang Hokkien Mee hot in individual bowls, making sure to distribute the prawns, pork, and bean sprouts evenly. Garnish each bowl with halved hard-boiled eggs and a sprinkle of fried shallots for added flavor and visual appeal.

Presentation advice

To enhance the presentation, arrange the prawns, sliced pork, and bean sprouts on top of the noodles before ladling the hot broth over them. This will create an enticing visual contrast and showcase the ingredients.