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singaporean

Hokkien Prawn Noodles with Pork and Squid

This stir-fried dish pairs yellow wheat noodles with prawns, peeled and deveined, squid rings and pork belly, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

29 g Protein
84 g Carbohydrates
22 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 76g yellow wheat noodles (fresh) 266 kcal
  • 19g rice vermicelli (dry) 70 kcal
  • 51g prawns, peeled and deveined 51 kcal
  • 44g squid rings 40 kcal
  • 38g pork belly, thinly sliced 144 kcal
  • 5g garlic, minced 7 kcal
  • 114g chicken stock 7 kcal
  • 8g soy sauce 6 kcal
  • 1g white pepper 2 kcal
  • 6g cooking oil 53 kcal

Cooking instructions

  1. yellow wheat noodles (fresh)rice vermicelli (dry)
    Soak the rice vermicelli in hot water until pliable, 3 to 5 minutes, then drain. Loosen the yellow wheat noodles and set both aside.
  2. pork bellygarliccooking oil
    Heat half the cooking oil in a wok over medium-high. Sear the pork slices until mostly cooked, 2 to 3 minutes. Add garlic and stir until fragrant.
  3. prawnssquid rings
    Add prawns and squid, stir-fry 1 to 2 minutes until just turning opaque.
  4. yellow wheat noodles (fresh)chicken stock
    Add both noodles. Pour in stock, then stir and toss constantly so the noodles absorb the liquid without sticking, 3 to 5 minutes.
  5. soy saucewhite pepper
    Season with soy sauce and white pepper. Keep tossing until glossy and slightly smoky. Serve hot.

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