Singapore Fried Hokkien Mee (Soy-Free)

Ingredients

• 1 lb Hokkien Noodles
• 0.5 lb Prawns
• 0.5 lb Squid
• 2 large Eggs
• 2 cups Chicken Broth
• 3 cloves Garlic
• 3 tbsp Coconut Aminos
• 1 tbsp Fish Sauce (Red Boat)
• 1 large Lime
• 2 tbsp Vegetable Oil
• 1 tsp Chili Paste

Instructions

1. 1Place a 12-inch wok or large skillet over high heat. Add the 2 tablespoons of vegetable oil. Once the oil is shimmering and just beginning to smoke, add the 3 cloves of minced garlic. Stir-fry for 30 seconds until fragrant, being careful not to burn it.
2. 2Add the 0.5 lb of prawns and the 0.5 lb of squid to the wok. Stir-fry for 2-3 minutes, or until the prawns turn pink and opaque and the squid is firm and opaque. The internal temperature should reach 145°F (63°C).
3. 3Push the cooked seafood to one side of the wok. Crack the 2 large eggs into the empty side of the wok. Scramble the eggs gently for 1-2 minutes until they are just set, then break them up into smaller pieces.
4. 4Add the 1 lb of Hokkien noodles to the wok. Stir-fry for 1 minute to combine the noodles with the seafood and eggs.
5. 5Pour in the 2 cups of chicken broth, 3 tablespoons of coconut aminos, and 1 tablespoon of fish sauce. Stir everything together and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the noodles have absorbed most of the liquid and the sauce has thickened slightly.
6. 6Squeeze the juice from the 1 large lime over the noodles. Stir to combine.
7. 7Serve the Singapore Fried Hokkien Mee immediately. Offer the 1 teaspoon of chili paste on the side for those who wish to add it.

Substitutions

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