Home-style Hokkien Mee

Jessie Lau

Serves 3-4

  1. 800gm flat yellow noodles
  2. 1 kg Asari clams (rinsed & drain dy)
  3. 0.5 kg Vannamei deveined and shelled prawns
  4. Chicken stock
  5. 250gm sio bai chai
  6. Chopped garlic
  7. Shaoxing wine
  8. Dark soya sauce
  9. Salt
  10. White pepper
  1. Heat up 2 tbsp oil. Fry the yellow flat noodles on high heat just to sear them. Remove n keep aside.
  2. Heat one tbsp oil, add chopped garlic. Fry till fragrant. Throw in cut veg, Treedots peeled prawns, clams, soya sauce & shaoxing wine (optional). Quickly
  3. Dish out. Add chicken stock n water to pan. The juice from the seafood will be in pan. Bring to a boil, add corn starch solution, lots of white pepper, dark soya sauce & salt to taste.
  4. Add the noodles back into gravy n toss them together
  5. Add in the cooked veg/seafood n toss.
  6. Serve and enjoy you home-style hokkien mee!

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