Check out our mod-sin take on a familiar local dish, Hokkien mee with Naturel Organic Pasta.

45 mins


2 pax


Adjust Servings
250g Naturel Organic Pasta (Spaghetti)
5tbsp Naturel Pure Olive Oil
200g prawns, deshelled and deveined
1 medium-sized squid, sliced in rings
1 handful chives
1 handful bean sprout
2 eggs
2 tbsp + ½ tsp salt
2tbsp garlic
2tsp fish sauce
1.5L water
200g prawn heads
3tbsp Naturel Pure Olive Oil
2tbsp garlic, finely chopped
240ml boiling water
1tbsp sambal belacan
2 limes


Make prawn stock
- Heat up a wok and add 3 tbsp of Naturel Pure Olive Oil over medium heat.
- Add 2 tbsp shallots and 2 tbsp garlic into the wok and fry till fragrant.
- Next, add in the prawn heads and fry to mix well with the garlic and shallots. Use spatula to bash the prawn heads to extract the flavourful bits.
- Add 240 ml of boiling water to the prawn heads mixture and let it simmer for 20 mins over medium low heat.
- Then, turn off heat and filter out the prawn heads using a sieve (discard the prawn heads).
Boil the pasta
- Add 250g of Naturel Organic Pasta (Spaghetti) to the boiling water in the pot and cook till until al-dente. Set aside to cool.
- Heat up the wok again and add 5 tbsp of Naturel Pure Olive Oil.
Stir-fry Hokkien style
- Add in 2 tbsp of garlic into the oil and fry until aromatic.
- Add in squids and prawns. Then, crack 2 eggs into the wok and mix them gently with the spatula. Add 1/2 tsp of salt, 2 tsp of fish sauce and 3 tbsp of prawn stock and swirl around.
- Add in the cooked Naturel Organic Pasta (Spaghetti) into the wok.
- Then, add in bean sprouts and chives to stir fry with the spaghetti for 3 mins.
- Finally, transfer the Hokkien style pasta into the serving plates layered with kraft paper. Serve with sambal belacan and lime. Shiok!