Stir-fried noodles of Hokkien origin is stir-fried with eggs, shrimp, squid, slices or pork belly and braised in umami-rich prawn stock and garnished with chives and served with spicy sambal
1Tbspanchovy sauceI bought Korean anchovy sauce. You may use fish sauce
1Tbspbrown sugar
3cupschicken stock
2clovesgarlicfinely minced
Instructions
Presoak the thick bee hoon in room temperature water (not cold or hot) for about 30 minutes and then drain off
Prepare the stock:
Preheat a large pot. Add 1 Tbsp cooking oil and stir fry garlic for 30 seconds, add the shrimp shells and stir fry until the shells turn pink. Add anchovy sauce, and brown sugar. Add the chicken stock and bring to a simmer. Lower the heat, cover and let it gently simmer for 30 minutes. Strain and discard all the solids. You will get about 2-2 1/2 cups or a bit more of the stock. Have a taste and add a bit more anchovy sauce if needed
Stir-frying the noodles:
Pat the shrimp and squid dry with an absorbent paper towel. Heat a large wok or if you don't have a wok, you can use a large skillet. Add 1 Tbsp of cooking oil, garlic stir-fry for 10 seconds. Add in the shrimp and squid and stir-fry until the shrimp turn pink and squid are cooked through, usually doesn't take long. Dish them out and set aside
In the same wok/skillet, add in 2 more Tbsp of oil. Pour in the eggs and scramble them. Breaking the eggs into smaller pieces. Push them to the side. Add both rice noodles and egg noodles. Add 3 ladles of the shrimp stock and stir fry for about 3 minutes
Add bean sprouts and chives. Stir again to mix everything. Add the shrimps and squid and the rest of the prawn stock. Gently toss to mix. Have a taste and add more fish sauce if needed. Cook until the stock is mostly absorbed. The noodles should be still a bit semi-wet. Portion out into an individual serving plate or just dish out to a large serving platter. Served with kalamansi/limes and a side of sambal chili. Serve immediately