Singapore Hokkien Prawn Mee

Another one for the journal:

Cooked it with previously made 10-hour chicken bone and shrimp head stock. 

Didn't have yellow noodles, so I subbed korean jajjang noodles. Worked fine from a taste perspective, though the inital starch caused the noodles to all stick together when I was trying to fry it. So my noodles ended up being rather short because they broke. Though I think the original ones do break too. 

The lardo gave it the authentic flavor; chives essential for color; sprouts essential for texture!

It's quite a simple dish to make actually! 

1. Stir fry eggs quickly. Add noodles. Try to char it a little.

2. Add broth, let stew/braise with lid on, season accordingly with salt, soy sauce (just a little, dish not supposed to be brown), and MSG. The dish is supposed to be a little soupy, noodles are supposed to be soft. So just cook until all the noodles are done. ~10mins, depending on size of noodles. 

3. Poach ingredients in broth. I used shrimp, squid, and pork. 

4. Toss everything together and serve. 

Personally, I prefer the prawn mee, but CC said he liked this better?! *shocked face*