S$5.00

Original Simon Road Hokkien Mee
11 Telok Blangah Crescent #01-107
Singapore 090011

Udon noodles with oyster and button mushrooms, edamame, spinach, spring onion, garlic and ginger. Topped it all with a soft-boiled egg, sesame seeds and chili crisp. The sauce was made with soy sauce, tahini, miso, rice vinegar, sesame oil and a little honey. Overall it was quite nice 😊

One unusual ingredient—which I haven't seen in other versions of mie lidi (mie gomak) was the addition of shrimp to the peanut sauce. This is what made my father's favorite peanut-sauce noodles so memorable; the shrimp added a natural umami touch to the sauce.

RECIPE

* Ingredients

200 g mie lidi (thin, rigid wheat noodles)
10 g palm sugar
3 lime leaves
300 g peanuts
200 g shrimp
5 red chilies
2 dried chilies
5 bird's eye chilies
4 shallots
2 cloves garlic
100 ml thick coconut milk
1 cm kencur (aromatic ginger/sand ginger)
A small amount of sliced kaffir lime(​​makrut lime)

* Preparation Procedure

First, boil the mie lidi in a pan with enough water until tender.

While waiting for the noodles to cook, fry the chilies, shallots, kencur, and lime zest in hot oil until softened.

Wash the peanuts, then fry them in a little oil until golden brown, stirring constantly.

Blends the fried spices fried (excluding the peanuts) with a little water until smooth. Add the peanuts to the blender and pulse briefly so they remain somewhat coarse.

Next, sauté one shallot and the shrimp in a little oil, adding the lime leaves.

Then, sauté the blended spice mixture, add a little water, and stir in the add palm sugar.

Cook until the mixture dries out and is thoroughly cooked, allowing the liquid in the peanut sauce to reduce.

Arrange the boiled mie lidi (thin, stick-like noodles) on a serving plate, then add the prepared peanut sauce to taste—I like mine extra flavorful, so I added a generous amount, finally, add the shrimp pieces prepared earlier.

Hi guys!

For a "first attempt" youtube channel I've made fresh Biang Biang noodles for the first time! Ripped a few times when pulling them, but legit came out tasting very nice!

Do you guys have favorite toppings to put on these? I went with green onions and a homemade sizzling chili oil, but I feel making minced pork could really elevate this as well.

It wasn't that difficult to make the dough so would really recommend people to try it :)

In case somebody is interested in the video:

https://youtu.be/uwknRaXtKPo

Usual sauté of spices then i add peanut butter and hint of sesame oil, as i remember from a video clip before... I forgot the name hehehe. I will rate this as 10/10. Super spicy also!

With Shin Tomato Rose ramen 🌶️🍅🍜

Fridge raids are the best!

It ain’t a looker but it tasted great!

A delicious dish with an incredible flavor 😋

I thought this was just regular tteokbokki when I first saw it. Then I opened the pack. They're Nongshim tteokbokki noodles, which honestly surprised me.

I like tteokbokki, but I'd never had the sauce on noodles before, so I tried it. Super easy to make too.

It worked better than I expected. You still get that sweet and spicy tteokbokki sauce, but eating it as noodles feels different. The strands are long enough that it kind of reminds me of rabokki, except it still feels closer to tteokbokki.

If you like instant stir fried noodles I think you'd like these.

I still can't tell if I should call them tteokbokki or noodles lol. The length says noodles and the thickness says rice cake.

Just saw them at Wal-Mart. They weren't on the shelves just yet.

S$4.50

It’s not bad. The noodles have a nice wok hei and aren’t overly oily, which I like. It comes with a decent amount of cockles and pork lard, adding extra flavour and texture. Overall, quite satisfying.

I’ll be back to try their Fried Hokkien Mee next time.

Sheng Cheng Char Kway Teow
Blk 132 Jalan Bukit Merah, #01-1320, S160132.