Hokkien noodles

These noodles are a celebration dish worth making. Whether you’re cooking up a feast for Chinese New Year or simply a Friday night, Peter Ho of London restaurant MiMi Mei...

recipe
About Recipe
Hokkien noodles

These noodles are a celebration dish worth making. Whether you’re cooking up a feast for Chinese New Year or simply a Friday night, Peter Ho of London restaurant MiMi Mei Fair has created a next-level Hokkien noodle dish. The delicate balance of fish sauce, Chinese chicken powder and ground white pepper makes for an umami sensation that’ll have you coming back for seconds.

Ingredients :
  • 2 sustainable scallops, sliced in half horizontally (defrosted if needs be)
  • 3 sustainable raw king prawns, sliced in half horizontally (defrosted if needs be)
  • Pinch cornflour
  • Pinch caster sugar
  • Vegetable oil for frying
  • 100g yellow egg noodles, cooked (or use straight-to-wok noodles)
  • 100g rice vermicelli noodles, cooked (or use straight-to-wok noodles)
  • 2 garlic cloves, chopped
  • 2 free-range medium eggs, lightly beaten
  • 20g chives, chopped into batons
  • 50g bean sprouts, rinsed
  • 15g fried shallots (we used shop-bought)
  • Juice 1 lime
  • 2 tsp fish sauce
  • 1 tsp chicken powder (eg chicken stock cube or bouillon or see Tips)
  • 1 ½ tsp sesame oil
  • 2 tbsp sugar
  • Pinch ground white pepper
Directions :

  1. In a small bowl mix together the seasoning ingredients, then set aside. Season the scallops and prawns with pinch each of salt, sugar and corn flour, lightly sear on both sides in a wok/frying pan in a little oil, then set aside with the seasoning mix until later.

  2. Add a splash more oil to the wok/frying pan, add the noodles and vermicelli, then stir-fry, tossing over a medium heat for 1 minute.

  3. Push the noodles to one side of the wok, pour in a little more oil, then stir-fry the chopped garlic for 30 seconds. Pour in the eggs and gently mix with the garlic and noodles, add the chicken stock and seasoning mix, then simmer for 2 minutes on a low heat.

  4. Add the chives and bean sprouts along with the seared scallops and prawns. Simmer for another 1 minute, gently mixing everything together whilst it’s cooking. Once ready, squeeze over the fresh lime juice and serve straight away.

Categories