Jeremy Pang served up tasty hokkien prawn mee with noodles on Sunday Brunch.

The ingredients are: 1 egg , 100g nest egg noodles, soaked for 3-4 minutes in hot water, drained and dried on a tea towel , 100g rice vermicelli, soaked for 2-3 minutes in hot water, drained and dried on a tea towel , A handful of washed beansprouts , A handful of Chinese chives or Western chives, chopped into 3-4cm lengths , 5-6 cloves garlic, finely chopped, ½ tablespoon of fish sauce , 10 whole shell-on prawns, peeled with heads removed and reserved for stock and 1 litre of cold water / chicken stock to cover the prawns.

For The Prawn Stock : The shells and heads of the prawns , 1 onion, roughly chopped , 2 spring onions, roughly chopped , 1 thumb sized piece of ginger, finely sliced and 3-4 cloves garlic skin on.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.