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Culinary Home > Ready Recipes > Reheat Hokkien Prawn Noodles
Reheat Hokkien Prawn Noodles Download Oven Image Download Image for your Oven

Reheat Hokkien Prawn Noodles

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Recipe Overview
Time  1 min Serving Size1 Piece Starting State
Chilled, 
Ready to go
(No to minimal preparation)
 Temperature275°C Temperature527°F
Time  1 min Serving Size1 Piece Starting State
Chilled, 
Ready to go
(No to minimal preparation)
 Temperature275°C Temperature527°F
Time  1 min 15 sec Serving Size1 Piece Starting State
Chilled, 
Ready to go
(No to minimal preparation)
 Temperature260°C Temperature500°F
Time  1 min Serving Size1 Piece Starting State
Chilled, 
Ready to go
(No to minimal preparation)
 Temperature275°C Temperature527°F
Time  1 min 15 sec Serving Size1 Piece Starting State
Chilled, 
Ready to go
(No to minimal preparation)
 Temperature260°C Temperature500°F
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Recommended Accessories: Full size cooking tray (Black) (32Z4175), Full size deep cooking tray (Green) (32Z4167)
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Red) (32Z4100), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093)
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Red) (32Z4100), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093)
Oven Profile
Stage 1 Time 1 min Fan 10% Microwave 75%
Stage 1 Time 1 min Fan 10% Microwave 75%
Stage 1 Time 1 min 15 sec Fan 10% Microwave 100%
Stage 1 Time 1 min Fan 10% Microwave 75%
Stage 1 Time 1 min 15 sec Fan 10% Microwave 100%
Ingredients:
2 pcs 2 pcs Giant Prawns
1 tbs 1 tbs Chilli Oil
150 ml 5.07 oz/fl Water
60 g 2.12 oz/wt Chicken Bone
60 g 2.12 oz/wt Chicken Thigh Boneless
40 g 1.41 oz/wt Squid
0.5 tbs 0.5 tbs Gelatine
2 tbs 2 tbs Oil
0.5 tbs 0.5 tbs Garlic chopped
1 pcs 1 pcs Egg
110 g 3.88 oz/wt Fresh Yellow Noodles
110 g 3.88 oz/wt Fresh Thick Round Rice Noodles
2 tbs 2 tbs Fish Sauce
50 g 1.76 oz/wt Bean Sprout
5 g 0.18 oz/wt Chinese Chive Chopped
1 pc 1 pc Fried Fish Cake sliced in Stripes
1 pc 1 pc Lime Wedge
1 tbs 1 tbs Sambal Dried Prawn
5 g 0.18 oz/wt Coriander
5 g 0.18 oz/wt Spring Onion Julienne
5 g 0.18 oz/wt Red Chilli Julienne
1 pinch 1 pinch Black Pepper crushed
1 pc 1 pc Paper bag
2 pcs 2 pcs Giant Prawns
1 tbs 1 tbs Chilli Oil
150 ml 5.07 oz/fl Water
60 g 2.12 oz/wt Chicken Bone
60 g 2.12 oz/wt Chicken Thigh Boneless
40 g 1.41 oz/wt Squid
0.5 tbs 0.5 tbs Gelatine
2 tbs 2 tbs Oil
0.5 tbs 0.5 tbs Garlic chopped
1 pcs 1 pcs Egg
110 g 3.88 oz/wt Fresh Yellow Noodles
110 g 3.88 oz/wt Fresh Thick Round Rice Noodles
2 tbs 2 tbs Fish Sauce
50 g 1.76 oz/wt Bean Sprout
5 g 0.18 oz/wt Chinese Chive Chopped
1 pc 1 pc Fried Fish Cake sliced in Stripes
1 pc 1 pc Lime Wedge
1 tbs 1 tbs Sambal Dried Prawn
5 g 0.18 oz/wt Coriander
5 g 0.18 oz/wt Spring Onion Julienne
5 g 0.18 oz/wt Red Chilli Julienne
1 pinch 1 pinch Black Pepper crushed
1 pc 1 pc Paper bag
2 pcs 2 pcs Giant Prawns
1 tbs 1 tbs Chilli Oil
150 ml 5.07 oz/fl Water
60 g 2.12 oz/wt Chicken Bone
60 g 2.12 oz/wt Chicken Thigh Boneless
40 g 1.41 oz/wt Squid
0.5 tbs 0.5 tbs Gelatine
2 tbs 2 tbs Oil
0.5 tbs 0.5 tbs Garlic chopped
1 pcs 1 pcs Egg
110 g 3.88 oz/wt Fresh Yellow Noodles
110 g 3.88 oz/wt Fresh Thick Round Rice Noodles
2 tbs 2 tbs Fish Sauce
50 g 1.76 oz/wt Bean Sprout
5 g 0.18 oz/wt Chinese Chive Chopped
1 pc 1 pc Fried Fish Cake sliced in Stripes
1 pc 1 pc Lime Wedge
1 tbs 1 tbs Sambal Dried Prawn
5 g 0.18 oz/wt Coriander
5 g 0.18 oz/wt Spring Onion Julienne
5 g 0.18 oz/wt Red Chilli Julienne
1 pinch 1 pinch Black Pepper crushed
1 pc 1 pc Paper bag
2 pcs 2 pcs Giant Prawns
1 tbs 1 tbs Chilli Oil
150 ml 5.07 oz/fl Water
60 g 2.12 oz/wt Chicken Bone
60 g 2.12 oz/wt Chicken Thigh Boneless
40 g 1.41 oz/wt Squid
0.5 tbs 0.5 tbs Gelatine
2 tbs 2 tbs Oil
0.5 tbs 0.5 tbs Garlic chopped
1 pcs 1 pcs Egg
110 g 3.88 oz/wt Fresh Yellow Noodles
110 g 3.88 oz/wt Fresh Thick Round Rice Noodles
2 tbs 2 tbs Fish Sauce
50 g 1.76 oz/wt Bean Sprout
5 g 0.18 oz/wt Chinese Chive Chopped
1 pc 1 pc Fried Fish Cake sliced in Stripes
1 pc 1 pc Lime Wedge
1 tbs 1 tbs Sambal Dried Prawn
5 g 0.18 oz/wt Coriander
5 g 0.18 oz/wt Spring Onion Julienne
5 g 0.18 oz/wt Red Chilli Julienne
1 pinch 1 pinch Black Pepper crushed
1 pc 1 pc Paper bag
2 pcs 2 pcs Giant Prawns
1 tbs 1 tbs Chilli Oil
150 ml 5.07 oz/fl Water
60 g 2.12 oz/wt Chicken Bone
60 g 2.12 oz/wt Chicken Thigh Boneless
40 g 1.41 oz/wt Squid
0.5 tbs 0.5 tbs Gelatine
2 tbs 2 tbs Oil
0.5 tbs 0.5 tbs Garlic chopped
1 pcs 1 pcs Egg
110 g 3.88 oz/wt Fresh Yellow Noodles
110 g 3.88 oz/wt Fresh Thick Round Rice Noodles
2 tbs 2 tbs Fish Sauce
50 g 1.76 oz/wt Bean Sprout
5 g 0.18 oz/wt Chinese Chive Chopped
1 pc 1 pc Fried Fish Cake sliced in Stripes
1 pc 1 pc Lime Wedge
1 tbs 1 tbs Sambal Dried Prawn
5 g 0.18 oz/wt Coriander
5 g 0.18 oz/wt Spring Onion Julienne
5 g 0.18 oz/wt Red Chilli Julienne
1 pinch 1 pinch Black Pepper crushed
1 pc 1 pc Paper bag
Preparation:
  1. Shell the prawns, clean them, cut in half and store in a fridge. Keep the shells for the stock. Heat the chilli oil in a pan and sear the shells. Add the water and chicken bone and let it simmer for 30 minutes.
  2. Cook the chicken thigh, prawns and squid in the stock. When they are soft, take them out, chill them and cut the chicken and squid into strips. Add the gelatine to the stock, stir it well, heat it for 30 seconds, chill it and cut into cubes when it is cold.
  3. Heat the oil in a pan and sear the garlic, add the egg and sear till light brown. Add in both noodles and sear them. Add the fish sauce, lower the heat and add bean sprouts, Chinese chive, fish cake, chicken, squid and prawns. Mix it well, remove from heat and chill it.
  4. After cooling mix the noodles with the stock cubes and place the mixture in the paper bag and fold the bag down to close. Place it on the tray.
  5. Cook as per oven profile and serve garnished with lime, sambal, spring onion, chilli and black pepper.
  1. Shell the prawns, clean them, cut in half and store in a fridge. Keep the shells for the stock. Heat the chilli oil in a pan and sear the shells. Add the water and chicken bone and let it simmer for 30 minutes.
  2. Cook the chicken thigh, prawns and squid in the stock. When they are soft, take them out, chill them and cut the chicken and squid into strips. Add the gelatine to the stock, stir it well, heat it for 30 seconds, chill it and cut into cubes when it is cold.
  3. Heat the oil in a pan and sear the garlic, add the egg and sear till light brown. Add in both noodles and sear them. Add the fish sauce, lower the heat and add bean sprouts, Chinese chive, fish cake, chicken, squid and prawns. Mix it well, remove from heat and chill it.
  4. After cooling mix the noodles with the stock cubes and place the mixture in the paper bag and fold the bag down to close. Place it on the tray.
  5. Cook as per oven profile and serve garnished with lime, sambal, spring onion, chilli and black pepper.
  1. Shell the prawns, clean them, cut in half and store in a fridge. Keep the shells for the stock. Heat the chilli oil in a pan and sear the shells. Add the water and chicken bone and let it simmer for 30 minutes.
  2. Cook the chicken thigh, prawns and squid in the stock. When they are soft, take them out, chill them and cut the chicken and squid into strips. Add the gelatine to the stock, stir it well, heat it for 30 seconds, chill it and cut into cubes when it is cold.
  3. Heat the oil in a pan and sear the garlic, add the egg and sear till light brown. Add in both noodles and sear them. Add the fish sauce, lower the heat and add bean sprouts, Chinese chive, fish cake, chicken, squid and prawns. Mix it well, remove from heat and chill it.
  4. After cooling mix the noodles with the stock cubes and place the mixture in the paper bag and fold the bag down to close. Place it on the tray.
  5. Cook as per oven profile and serve garnished with lime, sambal, spring onion, chilli and black pepper.
  1. Shell the prawns, clean them, cut in half and store in a fridge. Keep the shells for the stock. Heat the chilli oil in a pan and sear the shells. Add the water and chicken bone and let it simmer for 30 minutes.
  2. Cook the chicken thigh, prawns and squid in the stock. When they are soft, take them out, chill them and cut the chicken and squid into strips. Add the gelatine to the stock, stir it well, heat it for 30 seconds, chill it and cut into cubes when it is cold.
  3. Heat the oil in a pan and sear the garlic, add the egg and sear till light brown. Add in both noodles and sear them. Add the fish sauce, lower the heat and add bean sprouts, Chinese chive, fish cake, chicken, squid and prawns. Mix it well, remove from heat and chill it.
  4. After cooling mix the noodles with the stock cubes and place the mixture in the paper bag and fold the bag down to close. Place it on the tray.
  5. Cook as per oven profile and serve garnished with lime, sambal, spring onion, chilli and black pepper.
  1. Shell the prawns, clean them, cut in half and store in a fridge. Keep the shells for the stock. Heat the chilli oil in a pan and sear the shells. Add the water and chicken bone and let it simmer for 30 minutes.
  2. Cook the chicken thigh, prawns and squid in the stock. When they are soft, take them out, chill them and cut the chicken and squid into strips. Add the gelatine to the stock, stir it well, heat it for 30 seconds, chill it and cut into cubes when it is cold.
  3. Heat the oil in a pan and sear the garlic, add the egg and sear till light brown. Add in both noodles and sear them. Add the fish sauce, lower the heat and add bean sprouts, Chinese chive, fish cake, chicken, squid and prawns. Mix it well, remove from heat and chill it.
  4. After cooling mix the noodles with the stock cubes and place the mixture in the paper bag and fold the bag down to close. Place it on the tray.
  5. Cook as per oven profile and serve garnished with lime, sambal, spring onion, chilli and black pepper.
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
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See also
Murgh Malai Tikka
Murgh Malai Tikka
Fish en Papillote with Chinese Soy Sauce
Fish en Papillote with Chinese Soy Sauce
Chinese Fried Rice with Grapefruit and Sakura Shrimp
Chinese Fried Rice with Grapefruit and Sakura Shrimp
* All cooking times may vary depending on quality and quantity of food.