Penang Hokkien Mee

🛒 Ingredients

• Prawn heads and shells 100 g · 20 kcal
• Pork ribs, blanched 25 g · 50 kcal
• Shallots 30 g · 10 kcal
• Garlic 10 g · 5 kcal
• Yellow egg noodles 120 g · 160 kcal
• Rice vermicelli 60 g · 80 kcal
• Fresh medium prawns 70 g · 60 kcal
• Pork belly, sliced 20 g · 80 kcal
• Hard-boiled egg 50 g · 70 kcal
• Bean sprouts 30 g · 10 kcal
• Kangkung (water spinach) 20 g · 5 kcal
• Frying oil 6 g · 54 kcal
• Sambal (chili paste) 5 g · 1 kcal

👨‍🍳 Instructions

1. Clean prawn heads and shells; sauté them in a wok with a little oil until fragrant, then crush lightly. Set aside the prawn meat for toppings later.
2. In a large pot, combine the sautéed prawn heads/shells, blanched pork ribs, roughly chopped shallots and garlic, and 2-3 liters of water. Bring to a boil, then simmer for at least 1 hour to create a rich broth.
3. Strain the broth, discarding solids, and season with a pinch of rock sugar and soy sauce/salt to taste. Keep the broth warm.
4. Blanch the yellow egg noodles, rice vermicelli, kangkung, and bean sprouts separately in boiling water until just cooked. Drain well.
5. Arrange the blanched noodles and vermicelli in serving bowls. Top with cooked prawns, sliced pork belly, hard-boiled egg halves, kangkung, and bean sprouts.
6. Ladle the hot prawn broth generously over the ingredients in each bowl. Serve immediately with a spoonful of sambal on the side for an extra kick.