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http://www.lifestylefood.com.au/recipes/12379/rochor-mee-or-singapore-hokkien-noodle

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Rochor Mee or Singapore Hokkien Noodle

A very unique and tasty noodle.

Ingredients

Method

  • 1.

    Prawn stock

  • 2.

    Dry cook the prawn heads and shell in pan for 15 mins

  • 3.

    Remove and transfer them into a pot

  • 4.

    Add 2 cups of water and 3 tablespoons of chicken powder

  • 5.

    Cover and boil stock over medium fire for ½ hour

  • 6.

    Taste for seasoning

  • 7.

    You can prepare this stock before hand and freeze it.

  • 8.

    Method

  • 9.

    Heat up 5 tablespoons of oil in wok

  • 10.

    Add eggs

  • 11.

    Stir gently and add yellow noodles and rice vermicelli/bee hoon

  • 12.

    Give it a good stir and add half of the hot prawn stock

  • 13.

    Cook for about 5 mins covered

  • 14.

    Move the noodle to the side of wok

  • 15.

    Add remaining 2 tablespoon of oil and fry garlic till aromatic

  • 16.

    Mix noodle and garlic well

  • 17.

    Add squid, prawns and remaining hot prawn stock

  • 18.

    Stir well and cover cook for 3 mins

  • 19.

    Add fish sauce and bean sprouts/chinese greens

  • 20.

    Stir and mix well

  • 21.

    Serve with limau kasturi or lemon wedges

Notes

Do not burn the garlic. Whenever you cook prawns, keep the heads and shell in a ziplock bag in the freezer for future making of prawn stock.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Rochor Mee or Singapore Hokkien Noodle.

 
 

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Posted by N55895Report
I can eat this for breakfast, lunch and dinner - my favourite!!