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mimi mei fair hokkien noodles

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mimi mei fair hokkien noodles

Noodles & Pasta

MiMi Mei Fair Hokkien noodles

Product

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

These noodles are a celebration dish worth making. Whether you’re cooking up a feast for Chinese New Year or simply a Friday night, Peter Ho of London restaurant MiMi Mei Fair has created a next-level Hokkien noodle dish. The delicate balance of fish sauce, Chinese chicken powder and ground white pepper makes for an umami sensation that’ll have you coming back for seconds.

Ingredients

2 sustainable scallops, sliced in half horizontally (defrosted if needs be)

3 sustainable raw king prawns, sliced in half horizontally (defrosted if needs be)

Pinch cornflour

Pinch caster sugar

Vegetable oil for frying

100g yellow egg noodles, cooked (or use straight-to-wok noodles)

100g rice vermicelli noodles, cooked (or use straight-to-wok noodles)

2 garlic cloves, chopped

2 free-range medium eggs, lightly beaten

20g chives, chopped into batons

50g bean sprouts, rinsed

15g fried shallots (we used shop-bought)

Juice 1 lime

2 tsp fish sauce

1 tsp chicken powder (eg chicken stock cube or bouillon or see Tips)

1 ½ tsp sesame oil

2 tbsp sugar

Pinch ground white pepper

Directions

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