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Rochor Mee or Singapore Hokkien Noodle

Rochor Mee or Singapore Hokkien Noodle

A very unique and tasty noodle.

Serves 2 to 4

Ingredients

  • 300 gms yellow noodle (scald in hot water for 10 mins)
  • 1 packet 200 gms fine rice vermicelli/bee hoon (soak in cold water till soft)
  • 5 tablespoons olive oil for frying both noodles
  • 2 tablespoon oil for frying garlic
  • 4 eggs 60gms each (whisk and mix well)
  • 10 garlic (finely minced) the more the better
  • 3 tablespoons fish sauce
  • 3 squid/sotong (slice into round rings)
  • 500 gms prawns (remove head and shell and set aside for Prawn Stock)
  • 300 gms bean sprouts/taugay/chye sim/chinese greens
  • 5 limau kasturi/lemons
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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
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Notes & Tips

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.