Hokkien Prawn Mee [0000809]

Ingredients:

8 ounces gluten-free rice vermicelli noodles
8 ounces gluten-free hokkien noodles (thick yellow noodles)
1/2 pound large prawns, shells and heads removed (reserve for broth)
1/2 cup gluten-free chicken or vegetable broth
2 cloves garlic, minced
2 tablespoons gluten-free cooking oil
2 eggs, beaten
1/4 cup bean sprouts
Chopped cilantro for garnish (optional)
Lime wedges for serving (optional)

Instructions:

Prepare the prawn broth: In a large pot, combine the prawn shells and heads with the gluten-free chicken or vegetable broth. Bring it to a boil, then reduce the heat and let it simmer for about 20-30 minutes to infuse the broth with prawn flavor. Strain the broth, discarding the shells and heads, and set it aside.

Cook the gluten-free rice vermicelli noodles and hokkien noodles according to the package instructions. Drain and set them aside.

Heat the gluten-free cooking oil in a large wok or skillet over medium-high heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the prawns to the wok and stir-fry for 2-3 minutes until they turn pink. Remove them from the wok and set them aside.

Pour the beaten eggs into the wok and scramble them until they are just set.

Return the cooked prawns to the wok and add the cooked rice vermicelli noodles, hokkien noodles, and bean sprouts.

Pour the prawn broth over the noodles and stir-fry everything together for about 3-4 minutes until the noodles are well coated and heated through.

Serve your gluten-free Singaporean Hokkien Prawn Mee hot, garnished with chopped cilantro and lime wedges if desired.

Enjoy this flavorful and satisfying gluten-free dish!