Gluten-Free Hokkien Mee (Prawn Noodle Soup)

Instructions

1. 1In a large heavy-bottomed pot, combine the about 225 g prawn heads and shells, the about 450 g pork bones, and the 8 cups of water. Place the pot over high heat (approximately 204.4°C/200°C) and bring the mixture to a rolling boil. Once boiling, reduce the heat to low (approximately 93.33°C/95°C), cover the pot, and gently simmer for 60 to 75 minutes, until the broth has a deep, savory aroma and has reduced slightly.
2. 2Carefully strain the hot broth through a fine-mesh sieve into a clean, heatproof pot, discarding the cooked prawn heads, shells, and pork bones. Stir in the 2 tbsp of gluten-free soy sauce and the 1 tbsp of fish sauce. Taste the broth and add white pepper, starting with 1/4 teaspoon, until the flavor is balanced to your preference.
3. 3While the broth simmers, bring a separate large pot of water to a rolling boil over high heat (approximately 204.4°C/200°C). Add the about 450 g of gluten-free yellow noodles and cook for 3 to 5 minutes, or until they are tender but still firm to the bite; drain them thoroughly in a colander. Meanwhile, thinly slice the about 225 g pork belly into 0.3175 cm thick pieces, and peel and devein the about 225 g prawns.
4. 4Return the seasoned broth to medium-low heat (approximately 121.1°C/120°C) to maintain a gentle simmer. Add the thinly sliced about 225 g pork belly to the simmering broth and cook for 5 to 7 minutes, until the pork is no longer pink and is cooked through. Then, add the about 225 g prawns to the broth and cook for an additional 2 to 3 minutes, until they turn pink and opaque throughout.
5. 5Place the 2 cups of bean sprouts in a colander in your sink. Carefully pour hot water from a kettle over the bean sprouts for 30 seconds to blanch them, then immediately drain them well. If you are using them, thinly slice the 4 green chilies into 0.3175 cm thick rounds.
6. 6To assemble the Hokkien Mee, divide the cooked about 450 g of gluten-free yellow noodles and the blanched 2 cups of bean sprouts evenly among four large serving bowls. Arrange the cooked about 225 g prawns and the cooked slices of about 225 g pork belly neatly on top of the noodles and sprouts in each bowl.
7. 7Ladle the hot, seasoned broth generously over the noodles, sprouts, prawns, and pork in each bowl. Serve immediately, offering the thinly sliced 4 green chilies on the side for those who prefer a spicier dish.

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