Malaysia Penang Street Style Hokkien Mee/ Shrimp Noodle Soup (马来西亚槟城小吃福建面/虾面)

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Special street food for the lunch on the weekend, since we stay home for the entire morning, i have extra little time making this noodle. This is basically a unique street food that you can actually found in every corner of Penang streets. The broth is made by shrimps and some herbs, however i just use the instant sauce with some additional jobs to complete this soup.

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The authentic Hokkien mee with some common side dishes ready on top, such as five spice eggs, pork slices, water spinach (kangkung), bean sprouts and shrimps. But i just simplified it with shrimps, hard boiled eggs and the baby spinach. It is still taste good and feel good with just little MSG added.

Ingredients:

Mihun (vermicelli) * 2 bowls (soak it in water till soften)

Tean’s Prawn Noodle paste * 2 tbsp

Shrimp * 7-8 pcs (remove shells & keep aside)

Baby Spinach * 70g

Egg * 2 pcs

 

How to cook:

  1. Cook the shrimp shells with about 1 1/2 bowl of water until it is boiling about 5-6 minutes, drain the shells off and keep the soup.
  2. Boil the shrimp with 1/2 bowl water for 1-2 minutes, drain the shrimp and keep the soup too.
  3. Mixed the both soup in a bigger pot, add in the Tean’s Prawn Noodle Paste, continue cooking for 8-10 minutes.
  4. Use another pot, make the hard boiled eggs, cook for about 7-8 minutes. Wait till the eggs cooling down and cut into half
  5. While waiting, start cooking the mihun (vermicelli) in the boiling hot water, drain it and start separate it into 2 bowls.
  6. Boil a small pot of water, and add in the baby spinach to boil for 1 minute.
  7. Once everything is set, we can start assembly the side dishes.
  8. Pour in the soup and ready to serve!

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