Singaporean Hokkien Mee
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.
A smoky Singapore hawker-style wok noodle dish where egg noodles absorb a deeply flavorful prawn and pork broth.
Nutrition per serving
Ingredients
noodles
protein
oil
liquid
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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