Each pack contains:
- Energy 565 kcal / 2364 kj
- Fat 30.2 g
- Saturates 14.4 g
- Sugars 21.9 g
Salt 5.6 g
- 100g bean sprout
- 600g yellow noodle
- 200g rice vermicelli
- 3 hard-boiled egg (halved)
- 50g shrimp (shelled and deveined)
- fried Shallots (sliced)
- kangkung or a.k.a water spinach
- 1300ml water
1 packet Khimyan's Paste for Penang Hokkien Mee Paste
- Bring 1300ml water to boil, then pour 1 packet of Khimyan's Paste for Penang Hokkien Mee Paste and stir for 2 minutes.
- Blanch the yellow noodle, rice vermicelli, bean sprout, and kangkung in a separate pot.
- Put the yellow noodles, rice vermicelli, bean sprout, and kangkung into 4 serving bowls. Arrange the prawn and egg on top.
- Pour in the hot soup and sprinkle with a handful of the fried shallots.
- Serve hot!
Shrimp shells, tails, and even the heads are packed with delicious, briny flavour. Save them and make a quick stock to use in your shrimp recipe. It just takes a few minutes of stove time to extract the yummy flavours. If you have shrimp heads, give those a quick rinse under cold water first. Then place the heads, shells, and tails in a saucepan with enough cold water to just cover the shells. Simmer the whole thing uncovered for 15 minutes or until the water takes on a light orange-ish stock color, then strain all the shells out. Use the stock in this recipe in place of water for an extra boost of flavour.
Though we've put yellow noodles into this Penang Chilli Prawn Noodle Recipe, you're free to use any type of noodle you like. I even use pasta sometimes! As for the fried shallot, you can fry a big portion at one go, then seal them in a jar for future use.