Measurements

• 200g Egg Noodles
• 100g Rice Vermicelli
• 150g Prawns
• 100g Pork Belly
• 100g Squid
• 50g Fish Cake
• 3 cloves Garlic
• 2 Eggs
• 100g Bean Sprouts
• 50g Chives
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Fish Sauce
• 1/2 tsp White Pepper
• 1 Lime
• 2 tbsp Sambal
• 2 tbsp Oil

Preparation Method

• Soak the rice vermicelli in warm water for 10 minutes, then drain.
• Heat 1 tablespoon of oil in a large wok over medium-high heat.
• Add the garlic and stir-fry until fragrant.
• Add the pork belly and stir-fry until it starts to brown.
• Add the prawns, squid, and fish cake.
• Stir-fry until the seafood is cooked through.
• Push the ingredients to one side of the wok and add the beaten eggs.
• Scramble the eggs until cooked.
• Add the egg noodles and rice vermicelli to the wok.
• Stir to combine.
• Add the soy sauce, oyster sauce, dark soy sauce, fish sauce, and white pepper.
• Stir-fry until the noodles are well coated.
• Add the bean sprouts and chives.
• Stir-fry for another 2 minutes.
• Serve the Hokkien Mee hot with lime wedges and sambal on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.