Somehow this dish is called Singapore Noodles everywhere around the world. But back home in Singapore, it is just called Hokkien Noodles. A tasty dry noodle.
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- 350 g hokkien noodles
- 2 teaspoons sesame oil
- 1 tablespoon shredded ginger
- 8 shallots, chopped up
- 6 garlic cloves, chopped up
- 250 g chinese broccoli (gai larn) or 250 g bok choy, chopped
- 3 tablespoons oyster sauce
- 2 tablespoons sweet chili sauce
- 3/4 cup chicken stock
- 2 eggs
- 1/2 cup bean sprouts
- 200 g pork loin, sliced
- 12 decent sized prawns, shelled, leaving just tail
- 1 tablespoon chili oil
- lime wedge (to garnish)
- 1Place noodles in bowl and cover with boiling water.
- 2Leave this to stand for 2 minutes, drain well.
- 3Heat oil in a wok over high heat.
- 4Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
- 5Add eggs, and stir it up till it breaks up.
- 6Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
- 7The egg should be coating all the ingredients in wok.
- 8Add noodles and cook for another 3 minutes.
- 9Add bean sprouts.
- 10Pour chicken stock in, and stir well.
- 11Cover the wok, and let simmer for another 5 minutes.
- 12Place noodles on 4 warmed serving plate or bowl.
- 13Heat chilli oil in work over high heat.
- 14Add prawns to wok and cook for 5 minutes, or till they turn pink.
- 15To serve, place prawns on top of noodles, and serve with lime wedges.
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Nutritional Facts for Hokkien Noodle With Seared Prawns
Serving Size: 1 (379 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 598.0
- Calories from Fat 149
- Total Fat 16.6 g
- Saturated Fat 4.8 g
- Cholesterol 220.5 mg
- Sodium 637.3 mg
- Total Carbohydrate 79.8 g
- Dietary Fiber 5.0 g
- Sugars 4.1 g
- Protein 32.8 g
The following items or measurements are not included:
sweet chili sauce