Hokkien mee

Yield: 6 servings

Measure Ingredient
2 tablespoons Oil
1 tablespoon Crushed dried chillies
8 ounces Pork ribs; cut into small
; pieces
8 ounces Prawns; (fresh if possible),
; shelled
1 teaspoon Salt
1 teaspoon Sugar
8 ounces Rice vermicelli
8 ounces Egg noodles
8 ounces Beansprouts
4 ounces Spinach; chopped

SOUP

NOODLES

To make the soup, heat the oil and fry the chillies slowly until fragrant.

Remove half to serve on top of the noodles. Put the rest of the chillies in a saucepan with 2½ pints water and the pork ribs, and simmer for 30 minutes or until the ribs are tender. Add the peeled prawns, salt and sugar, and simmer until the prawns are cooked if raw, or gently reheat for a short time if using cooked prawns.

Blanch the rice vermicelli and egg noodles in boiling water for 5 minutes and drain well. Blanch the beansprouts and spinach in boiling water for 2 minutes and drain well.

Mix the noodles, beansprouts and spinach together in a large bowl. Pour over the hot soup, arrange the ribs and prawns on top, and pour over the reserved chillies in hot oil.

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Carlton Food Network

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