Penang Prawn Noodle

Penang prawn noodle, also known as Hokkien Mee or Hae Mee to the local is one of my favourite noodle variety back home. It is a dish of egg noodles and rice noodles in a spicy stock, which is made from both fresh shrimp (maybe also dried prawns) and pork (or chicken). Typically, water spinach (kangkung in Malay), slices of egg, shripms, crisp deep-fried shallots & small cubes of fried pork fat are added to the noodle soup. Would be best if some steamed pork ribs can be added.

Unfortunately, I'm half a globe away from the place where I can get the most authentic Hokkien Mee & I don't have the skill & knowledge to make the soup stock, so I have to come up with a down-graded modified version when I missed it a lot. Luckily, I was well prepared before I come to Denmark. I brought 10packs of Hokkien Mee instant noodles which taste very much like the real ones with me :)

So, a hard boiled egg, some shripms and 3 minutes instant noodle cooking yielded my down-graded version of Penang Hokkien Mee...I know it's 'cheating' in cooking but that, I had a very satisfying lunch, yum yum