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There are a lot of ways cooking Hokkien Mee and every region in South East Asia will have their own version, last time I had posted the KL (Kuala Lumpur) version of Hokkien Mee and now for this post I will present you with the Singaporean version of this noodle. It closely resembles the Penang Hokkien Mee version sans the soup. Unlike most noodle dishes instead of using one type of noodles this dish uses two, the Hokkien and a think rice vermicelli. It is then stir fried with ingredients such as eggs, pork, prawns and sambal. Traditionally wrapped and served in opeh leaves (comes from betel nut tree) which adds to the aroma of the already wonderful smelling dish.
Another quick and easy noodle dish to cook but preparing it would…
View Full Recipe at Ang Sarap
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