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MiMi Mei Fair’s ‘Hokkien’ noodles
- Published: 1 Feb 22
- Updated: 25 Mar 24
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.
![MiMi Mei Fair’s ‘Hokkien’ noodles](https://www.deliciousmagazine.co.uk/wp-content/uploads/2022/01/Hokkian-Noodle-768x960.jpg)
The dish is easy to double up if you’re cooking for more people. Browse our other Chinese New Year recipes here.
Recipe image by Steve Joyce.
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Serves 2-3
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Hands-on time 30 minutes
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
For the seasoning mix
- 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
Method
- In a small bowl mix together the seasoning ingredients, then set aside. Season the scallops and prawns with pinch each of salt, sugar and corn flour, lightly sear on both sides in a wok/frying pan in a little oil, then set aside with the seasoning mix until later.
- Add a splash more oil to the wok/frying pan, add the noodles and vermicelli, then stir-fry, tossing over a medium heat for 1 minute.
- Push the noodles to one side of the wok, pour in a little more oil, then stir-fry the chopped garlic for 30 seconds. Pour in the eggs and gently mix with the garlic and noodles, add the chicken stock and seasoning mix, then simmer for 2 minutes on a low heat.
- Add the chives and bean sprouts along with the seared scallops and prawns. Simmer for another 1 minute, gently mixing everything together whilst it’s cooking. Once ready, squeeze over the fresh lime juice and serve straight away.
- Recipe from January 2022 Issue
Nutrition
- Calories
- 409kcals
- Fat
- 21g (4.2g saturated)
- Protein
- 22.1g
- Carbohydrates
- 32.4g (13.1g sugars)
- Fibre
- 1.2g
- Salt
- 1.6g
delicious. tips
Chinese chicken stock powder can be purchased online, or from many Asian supermarkets.
Make sure the ingredients are prepped and ready before you start cooking.
Buy ingredients online
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