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Hokkien Mee Soup

Hokkien Mee Soup

A popular prawn noodle soup in Penang, Malaysia. Sold by hawkers and street vendors, this noodle soup is popular throughout the day.

Ready in: 60 minutes

Serves: 6

Complexity: very-easy

kcal: 405

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2 tbsp rice bran oil
500 g raw small prawns, peeled & deveined
500 g hokkien mee noodles
125 g rice vermicelli
500 g fresh bean sprouts, trimmed
12 spinach leaves
2 litres pork stock
2 dried red chillies, seeded
sugar, to taste
soy sauce, to taste
125 g pork fat, diced & lightly fried, to serve
4 dried red chillies, seeded & lightly fried, (optional) to serve
4 tbsp Bawang goreng, (fried shallots)


Heat 1 tablespoon of oil in a frying pan to medium-high. Add the prawns and cook until they start to turn pink, then remove to a plate.
Parboil the noodles in a saucepan of boiling water, then drain and run cold water over them to stop the cooking process then remove to a plate.
Soak the rice vermicelli in hot water for 10 minutes, then drain well and set aside.
Scald the bean sprouts by pouring boiling water over them in a colander, then run cold water over to cool and set aside. Blanch the spinach briefly in a little boiling water until half cooked, then drain and cut into short strips then set aside.
Put the stock into a saucepan and bring to the boil.
Heat the remaining oil in a separate large saucepan and cook the chillies, until they darken, then carefully add the hot stock, sugar, soy sauce and SIDS SALT & PEPPER to taste then simmer for 5 minutes.
To serve, divide the noodles, rice vermicelli, bean sprouts, prawns and spinach leaves between bowls. Pour the boiling soup over the top, then serve with the pork, onion flakes, crumbled fried chillies and extra soy sauce on the table so each person can add to their soup according to their own taste.