Hokkien Mee [0000145]

Ingredients:

8 oz gluten-free rice vermicelli noodles
8 oz gluten-free rice stick noodles (flat)
1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and sliced into rings
2 cups bean sprouts
1 cup Chinese chives, cut into 2-inch lengths
2 cloves garlic, minced
2 tablespoons gluten-free vegetable oil
3 cups gluten-free chicken broth
2 tablespoons gluten-free soy sauce
1 tablespoon gluten-free oyster sauce
1 tablespoon gluten-free fish sauce
White pepper to taste
Lime wedges for serving

Steps:

In a large pot, bring water to a boil. Add gluten-free rice vermicelli and rice stick noodles. Cook until just tender, then drain and set aside.

In a wok or large skillet, heat gluten-free vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant.

Add shrimp and squid to the wok, cooking until the seafood is almost fully cooked.

Add gluten-free chicken broth, gluten-free soy sauce, gluten-free oyster sauce, and gluten-free fish sauce. Bring to a simmer.

Add the cooked rice vermicelli and rice stick noodles to the wok, tossing them in the broth.

Stir in bean sprouts and Chinese chives, cooking until they are slightly wilted.

Season with white pepper to taste.

Serve hot, with lime wedges on the side.

Enjoy your gluten-free Hokkien Mee, a flavorful and classic noodle dish from Singapore and Malaysia!