How to Make the Perfect Singaporean Hokkien Mee
Singaporean · Hard · 45 min · 3 servings
A beloved Singapore hawker classic where thick round egg noodles and thin rice vermicelli are wok-fried together in a rich prawn and pork broth until the noodles absorb all the deep seafood flavors. It is finished with sambal, crispy pork lard, and a squeeze of lime for an unforgettable combination.
Why this recipe works
This Singaporean Hokkien Mee recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 590 calories with 30g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g fresh thick Hokkien yellow egg noodles
- 150 g thin rice vermicelli soaked in cold water
- 400 g large prawns shell-on
- 200 g squid cleaned and sliced into rings
- 3 tbsp lard or neutral oil
- 500 ml homemade prawn shell broth
Step by step instructions
Step 1: Make the Prawn Broth
Peel the prawns and reserve the shells. Fry prawn shells in 1 tablespoon of lard over high heat until bright orange and fragrant, about 3 minutes. Add 600ml water and simmer for 15 minutes, then strain to produce a rich golden prawn broth. Season with salt and fish sauce.
Step 2: Prepare the Wok
Heat a wok over the highest possible heat until smoking. Add remaining lard and stir-fry the peeled prawns and squid rings for 90 seconds until just cooked. Remove and set aside. The wok must maintain extremely high heat throughout this dish.
Step 3: Fry the Noodles
Add both types of noodles to the smoking wok and spread them out. Do not stir for 30 seconds to allow charring on the bottom. Stir-fry vigorously for 1 minute, then pour in the prawn broth in batches, letting the noodles absorb each addition completely before adding more.
Step 4: Combine and Serve
Return the cooked prawns and squid to the wok and toss everything together for 1 minute. The noodles should be glossy and deeply flavored with minimal remaining broth. Serve immediately topped with crispy shallots, sambal belacan, sliced kaffir lime, and bean sprouts.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh thick Hokkien yellow egg noodles → fresh udon noodles which have a similar chew and thickness and absorb broth beautifully
- lard → chicken fat or neutral oil though lard provides the distinctive smoky richness authentic to the dish
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a low or medium heat wok which prevents the essential wok hei smoky charring that defines authentic Hokkien mee
- Adding all the broth at once which causes the noodles to boil rather than absorb the liquid gradually and become deeply flavored
Nutrition facts
Per serving: 590 calories, 30g protein, 70g carbs, 20g fat, 3g fiber.
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