Classic Singaporean dish made with noodles steeped in flavourful soup stock and stir-fried with prawns and cut squid.
Ingredients
- 150g Emerald Whole Squid Portion (Loligo)
- 450g Vannamei White Shrimp
- 300g Bee Hoon
- 300g Yellow Noodles
- 200g Pork Belly
- Chicken Stock
- 3 Eggs
- Spring Onion
- Garlic
- Pepper
- Fish sauce
- Chives
- Sambal chilli
- Small red chilli
- Lime
Method
- Remove prawn heads and fry it in oil until it becomes fragrant. Then add it and the chicken stock into a pot to boil for 45 minutes.
- Add the pork belly into the stock and boil for yet another 45 minutes, then remove it and portion into thin strips.
- Add oil, garlic and egg into a wok and scramble the 3 ingredients together.
- Add in all the noodles and fry for 3 - 4 minutes at high heat
- Add the prawn stock and seasoning and continue frying at high heat until the stock becomes very concentrated.
- Once stock becomes concentrated, add in another portion of stock and turn down the heat, allowing the ingredients to be braised on medium heat.
- After braising for 4 minutes, place in squid, prawns, pork belly slices, chives with all the remaining stock. Fry until the ingredients are all cooked.
- Plate all the ingredients and finish off with chopped small red chilli, sambal chilli, and a lime.
