Singapore Hokkien Mee

Ingredients

• 1 lb shrimp, shells removed and reserved
• 8 oz squid, cleaned and sliced
• 8 oz fresh yellow egg noodles
• 4 oz dried rice vermicelli, soaked until pliable
• 4 cups chicken stock
• 4 garlic cloves, minced
• 2 eggs, beaten
• 1 cup bean sprouts
• Handful of garlic chives, chopped
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• White pepper, to taste
• Oil, as needed
• Sambal and lime wedges, to serve

Before you cook

• Soak the rice vermicelli in cold water for 20 minutes until soft, then drain.

Steps

1. Heat 2 tablespoons of oil in a pot and fry the shrimp shells for 3 minutes until they turn pink and smell toasty.
2. Pour in the chicken stock and simmer for 25 minutes.
3. Strain the stock through a sieve and discard the shells.
4. Heat 2 tablespoons of oil in a large wok over high heat and fry the garlic for 30 seconds.
5. Add the shrimp and squid and cook for 2 minutes until just opaque, then remove and set aside.
6. Pour the beaten eggs into the wok and scramble for 30 seconds, then push to one side.
7. Add the yellow noodles and drained vermicelli to the wok.
8. Pour in 2 cups of the prawn stock and season with the fish sauce, soy sauce, and white pepper.
9. Toss the noodles in the stock for 3 minutes, letting them absorb the liquid.
10. Return the shrimp and squid to the wok along with the bean sprouts.
11. Cook for 2 more minutes, adding more stock a splash at a time if the noodles look dry, until the noodles turn glossy.
12. Scatter the garlic chives over the top and toss once more.
13. Serve immediately with sambal and lime wedges on the side.