Quick Penang Hokkien Mee
70% asli · Malaysian
A simplified version of Penang Hokkien Mee, this recipe uses pre-made prawn stock or concentrate to speed up the process while retaining the essential flavors. Ideal for a weeknight meal.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawn stock or concentrate1.5 liters
- Pork stock (optional)500ml
- Garlic, minced3 cloves
- Chili paste (sambal)1 tbsp
- Rock sugar1 tsp
- Saltto taste
- White pepperto taste
- Yellow noodles300g
- Rice vermicelli150g
- Cooked prawns150g
- Thinly sliced pork150g
- Bok choy or similar greens, blanched1 bunch
- Fried shallots, for garnishas needed
Langkah
- 1
In a pot, sauté minced garlic until fragrant. Add chili paste and cook for a minute.
- 2
Pour in prawn stock (and pork stock if using). Bring to a simmer. Add rock sugar, salt, and white pepper to taste.
- 3
While the broth simmers, blanch yellow noodles and rice vermicelli in boiling water. Drain well.
- 4
Quickly blanch the thinly sliced pork in the simmering broth until just cooked. Remove pork.
- 5
Blanch greens briefly in boiling water. Drain.
- 6
Assemble bowls by dividing noodles. Ladle hot broth over noodles. Top with cooked prawns, blanched pork, and greens.
- 7
Garnish with fried shallots and serve immediately.
