Hokkien Mee
Singapore's stir-fried noodle dish, evolved from Fujian immigrant cooking, and genuinely a different dish from Malaysia's Penang Hokkien Mee despite sharing a name and Hokkien lineage: Singapore's version is stir-fried and braised dry in a rich prawn-and-pork-bone stock reduced for hours, while Penang's is a soup with the broth ladled over noodles. Real Singapore Hokkien mee is tossed until the noodles absorb the stock and turn slightly sticky, not left soupy — using plain water or stock cubes instead of a proper hours-long prawn-shell stock is the common shortcut that flattens the dish's real depth.
SeafoodMeat
⚠ Contains: Shellfish, Egg, Gluten, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 200g thin rice vermicelli
- 300g thick yellow egg noodles
- 300g prawns, shell-on, heads reserved
- 200g pork belly, sliced
- 150g squid, sliced
- 2 eggs, beaten
- 4 cloves garlic, minced
- 1 tbsp fish sauce
- A dash of dark soy sauce
- Pork lard and cracklings
- Sambal and calamansi, to serve
Steps
- Simmer the prawn heads and shells with pork bones for at least 2 hours to make a rich stock. Strain.
- Render pork lard and fry cracklings.
- Stir-fry the garlic, pork belly, prawns, and squid.
- Add the noodles and a few ladles of stock, tossing over medium heat until the noodles absorb the liquid and turn slightly sticky, not soupy.
- Fold in the beaten egg, and serve with sambal, calamansi, and lard bits.