Truffle Hokkien Mee
Truffle Hokkien Mee
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1
Fry minced garlic with eggs until fragrant. Then, pour in the stock and bring it to a boil. Reduce the heat and let it simmer until it thickens.
2
In a separate pan, heat oil and garlic. Once fragrant, add yellow noodles and white beehoon. Fry while pressing the noodles against the wok to remove the 'kee' (alkaline) smell.
3
Push the noodles aside and add crab sticks, prawns, and squid. Stir-fry until cooked. Finally, add chives, soy sauce, and Aroma Truffle Paste. Mix everything evenly.
4
Season with soy sauce according to taste preference.
5
Serve with lime wedges and sambal chili on the side.
Made With
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