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MiMi Mei Fair’s ‘Hokkien’ noodles

By: Peter Ho

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.

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.

Easy
January 2022

Test kitchen approved

Serves 2-3
Hands-on time 30 minutes

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.

Nutrition: per serving

Calories: 409kcals
Fat: 21g (4.2g saturated)
Protein: 22.1g
Carbohydrates: 32.4g (13.1g sugars)
Fibre: 1.2g
Salt: 1.6g

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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

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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

Nutrition: per serving

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.