Penang Hokkien Mee (Prawn Noodle Soup)

Ingredients

Check you have the quantities below.

• 300 g prawns, peeled
• 6 cups chicken stock
• 2 cups water
• from the prawns prawn shells or heads
• 3 cloves garlic, minced
• 1 to 2 tbsp chili paste
• 1 tbsp soy sauce
• 1 tsp salt
• 300 g rice noodles
• 200 g egg noodles
• 4 boiled eggs, halved
• 2 cups bean sprouts

Let’s make it

1. Simmer prawn shells in stock and water for 15 minutes, then strain for a richer broth.
2. Sauté garlic and chili paste 1 minute, add broth, soy sauce, and salt, and simmer 10 minutes.
3. Add prawns and cook 2–3 minutes until pink and reaching 63 C/145 F.
4. Cook noodles and divide into bowls with bean sprouts and boiled eggs.
5. Ladle on the hot broth and serve immediately.