Fried Hokkien Prawn Mee (Singapore Style) without PORK!

On our most recent trip in February this year to Singapore during the Chinese New Year festivities, the best Fried Hokkien Mee I've enjoyed was, surprise surprise...homemade...by a non-local, actually none other than my sister-in-law's Indonesian domestic helper, and she'd followed a recipe out of a cookbook my sister-in-law swears by. 


I've always thrived better as the 'cook-at-home-who-relies-on-tried and tested taste', so after what seems like years of fine tuning I found my own recipe for this Singapore-style one dish wonder, one of my biggest cravings at both pregnancies!  My sister-in-law's recipe includes pork as one of its main and perhaps most pertinent ingredient, since the pork bones are painstakingly stewed to extract the sweet flavour for the stock then used to stir fry the noodles.  My version here, however, uses chicken to substitute pork as my hubby C and I don't much care for pork.  I also use what I'd call the 'busy-mummy shortcut' which is using store-bought chicken stock coupled with my own homemade chicken stock from the day before's Hainanese Chicken Rice dinner.  I also add about a tablespoon of sugar to 'sweeten' the stock, together with a handful of heads of tiger prawns to substitute for the stewed pork bones stock.  Trust me, it's easier and I'd say just as good as it gets. Instead of pork strips I've sliced the chicken thighs into strips and that's that!