Singapore-Style Noodles with Shrimp & Pork Belly
inspired by Hokkien Mee, with crispy onions & a twist of lime
Hokkien Mee is a Southeast-Asian noodle dish, especially popular in Singapore. Traditionally made of noodles stir-fried with shrimp and pork, this aromatic and flavourful dish is often served with chili and lime.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
80 g
Shrimp
(Contains: Schaaldieren)
10 g
Garlic-ginger-chili mix
¼ bunch
Scallions
50 g
Beansprouts
10 milliliters
Fish sauce
(Contains: Vis)
10 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
15 g
Crispy fried onions
(Contains: Pinda's, Sesamzaad, Gluten, Noten, May contain traces of allergens, Tarwe, Gluten)
¼ piece
Lime
5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
120 g
Sticky pork belly
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij, May contain traces of allergens)
½ piece
Red onion
½ piece
Bell pepper
Not included in your delivery
1.5 tablespoon
Sunflower oil
25 milliliters
Low sodium vegetable stock
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
- Slice the onion into thin half rings and cut the bell pepper into thin strips (see Tip).
- Finely chop the scallions and separate the white part from the greens.
- Cut the lime into wedges. Wash the beansprouts and set aside.
- Roughly chop the coriander.
Tip: the thinner you cut the vegetables, the quicker they'll cook later.
- Boil plenty of water in a pot or saucepan for the noodles.
- Prepare the stock (see Tip).
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
- Remove the pork belly from the packaging and transfer the marinade to a small bowl.
- Slice the pork belly into slabs of 1cm thickness.
- Heat a generous drizzle of sunflower oil in a frying pan over medium heat.
- Fry the pork belly for 10 - 12 minutes until crispy, then stir in the marinade.
- Meanwhile, boil the noodles for 3 minutes. Drain and rinse under cold water, then set aside.
- To the pork, add the onion and fry for 3 - 4 minutes.
- Add the shrimp, the bell pepper, the white part of the scallions and the garlic-ginger-chili* mix. Stir-fry for 3 minutes, then lower the heat.
*Take care, this ingredient is spicy! Use as preferred.
- In a small bowl, combine the stock with a drizzle of sunflower oil, the soy sauce, the fish sauce*, the East Asian-style sauce, some sambal as preferred and the juice of 1 lime wedge per person.
- To the frying pan, add the noodles, the beansprouts and the sauce. Toss well to combine.
*Take care, this ingredient is salty! Use as preferred.
- Serve the noodles on plates.
- Garnish with the scallion greens, coriander and crispy onions.
- Serve with the rest of the lime wedges and some extra sambal as preferred.
