Fried Hokkien Prawn Noodle

1. 250 grams yellow noodle
2. 250 grams thick rice vermicelli
3. 300 grams prawn
4. 200 grams squid (cut into rings)
5. 200 grams pork belly
6. 1 liter chicken stock
7. 2 stalks spring onion (cut into section length)
8. 3 eggs
9. 50 grams bean sprout
10. 1 chilli (sliced)
11. 3 cloves garlic (chopped)
12. 2 tablespoons fish sauce
13. 2 dashes pepper
14. 1 calamansi lime (cut into half)

Methods:

1. Peel the prawn head and shell except prawn tail. Heat up a wok with one tablespoon oil and stir fry the prawn head and shell until fragrant.
2. Add fried prawn head and shell into chicken stock and boil for 30 minutes.
3. Add the pork belly into the stock and boil for another 30 minutes.
4. Remove the pork belly from the stock and let it cool down before cut it into strips.
5. Blanch prawns and squids in boiling water. Drain and set aside.
6. Heat up a wok with two tablespoons oil. Add in eggs and scramble for about one minute. Then add in garlic and fry for a while.
7. Add in yellow noodle and rice vermicelli. Fry for a few minutes at high heat.
8. Add in prawn stock, fish sauce and pepper. Stir fry for a while then cover wok to simmer the noodles on medium low heat for about 5 minutes or until stock is almost dry.
9. Lastly, add in prawn, squid, pork belly, bean sprout, spring onion and chilli. Fry for another one minute. Serve hot with calamansi lime.

Note:

1. You may serve it with sambal chilli. For me, I omitted it as I like the original taste.