🇸🇬 Singapore recipe
Hokkien Mee
Hokkien Mee is a beloved Singaporean stir-fried noodle dish that combines thick yellow egg noodles and thin rice vermicelli in a rich stock made from prawn heads and pork bones. The noodles are cooked in the stock in the wok until they absorb the deep, briny sweetness, then served with prawns, squid, pork belly, and a squeeze of calamansi lime. The dish relies on the prawn stock and wok hei for its profound depth of flavor.
Prep30 mins
Cook30 mins
Serves3
Difficultyhard
Ingredients
- 200g thick yellow egg noodles
- 200g thin rice vermicelli, soaked
- 300g medium prawns, peeled and deveined, heads and shells reserved
- 150g squid, cleaned and scored
- 100g pork belly, thinly sliced
- 50g fish cake, sliced
- 4 cloves garlic, minced
- 2 eggs
- 3 tablespoons lard or vegetable oil
- 500ml prawn stock (made by frying reserved shells and heads, then simmering with water for 30 minutes)
- 2 tablespoons light soy sauce
- White pepper to taste
- Sambal chili and calamansi limes for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 22 g
- Carbs
- 42 g
- Fat
- 16 g
