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Singapore Hokkien Mee


Singapore Hokkien Mee Recipe

250g Yellow Noodle
250g White thick rice vermicelli
400g Prawn
350g Squid (Sotong)
200g Pork Belly
40g Green chives
750ml Chicken stock
3 Eggs
5g Chopped garlic


1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil


1. Peel the prawn head.  In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I am not a big fan of pork belly hence I have omitted this)
3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.

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24 COMMENTS... read them below or add one

  1. Rina

    I’ve never seen opeh leave in Malaysia…I wonder what’s the smell it imparts to the dish. Is it like banana leaf?

  2. Bee, I was pleasantly woken up at 6:30am here in Goa by your email! Thank you so much for the opportunity. I wish the photographs had turned out better but more importantly, I hope this post will let more people outside learn about this scrumptious noodle dish in Singapore. I am proud to be a Singaporean and I hope everyone will get a chance to come over to experience the great food here.

    • Oh no, I am sorry that I had woken you up at 6:30 am, I thought you already left India. In any case, thanks so much for guest posting, I really appreciate it. Never mind about the photographs, Asian food is sooooooo hard to photograph and not photogenic!! (Could you imagine the struggles I had when I was shooting for my cookbook??? Gosh!!!). I will have to try out this version of Hokkien mee the next time I am in Singapore. :)

  3. Ju, Thanks!

    Rina- Yes, the Opeh leaf works in the same way as the banana leaf but is less ‘ green’ and raw. It is, in my opinion a little more woody than the banana leaf. Ah, I am lost for words… you have to come and experience for yourself. However not many stalls are using these anymore. Let me know if you want to know which stalls still have it.

  4. I have had this in one singaporean restaurant in sydney and I absolutely loved it. Thank you so much for sharing this recipe. Finally I can try to recreate it at home.

  5. I have tried all the version of Hokkien Mee and found the best one is fried with dark soya sauce :)

    No matter the food is from Singapore or Malaysia, let the taste do the talking :D

  6. Rina

    Thanks for letting me know. I’ll try to find opeh leaf in KL, wish me luck. Just curious as to what it does to the dish.

  7. being a singaporean living overseas, i am always in search for recipes that reminds me of home. Blogging has heap heaps. I am glad to see this recipe here. Off to collect some prawn heads/shells! This looks far healthier than what we buy in SG too.

  8. wow! this is my absolute favourite and it’s so hard to get it right, whether it’s eating out in China or making my own. I only attempted it once but it was too wet. would it be tastier to deep fry the pork belly bits (ju yao) with the prawns together before throwing them into the stock?

    More room for experiments! thanks for sharing!

  9. asbejna

    Hi Shirley,

    I would love to try cooking this for my family one day. I do have a small request….Do you happen to have the recipe for the sambal chilli too ? I have tried making it many times but unsuccessful. Would really appreciate if you could share the recipe. Thanks a million.

  10. Jerry

    I live in canada but am still hook on Hainese chicken rice that I used to buy from cross street. appreciate if somone can get me that recipe.
    I left S’pore 30 yrs ago and havde not been back.


  11. OHMS

    Greetings, As a green and naive young lad in the British Army in 1968 I was posted to Terendak, an Army base close to Melaka or Malacca as my travel voucher read then, the aircraft landed at Changi, Singapore late at night and then by lorry to a now forgotten hotel near Colliers Quay – First impressions? the undescribable odour combined with the humidity as we deplaned onto the runway, no jetways then, the air was like soup after two days in the airconditioned plane, wonderful. Early up to be escorted to the railway station for the slow train to Ipoh – or was it Seramban? can’t remember, but I was fascinated by the fact that when you flushed the loo you could see the railway bed flashing by as the flap in the loo pan opened. Being a lowly Private soldier my ticket was for second class and I was trying to be the cool International traveller while my fellow passengers completely ignored me. Everybody was eating. and nothing that I could recognize either, there was this man with a huge gold tooth dressed in a white shirt and blue shorts coming in and out of the carriage serving plates of steaming food so I figured he was in charge and timidly asked him in my English accent for a menu, he said something which I couldn’t understand but was obviously a question so rather than just ask again in a louder voice I pointed to the guy across the aisle who was eating something that looked a little like Spaghetti Bolognaise i.e safe. The gentleman amazed me by speaking English, ” ok Johnny, I bring, two dollah” my addiction to Mee was born.

  12. myebelle

    HI… I just found this recipe for the first time and elated is an understatement. Been living in Australia for too long and I would order this everywhere I go whenever I’m in Singapore. I need to clarify … you mentioned uncooked prawn shells and prawn heads, weren’t they already fried in the oil and put into the chicken stock? Or do you not use all of the heads and shells from the 400g of prawns? …. Thanks, Michelle

  13. Melissa Tilley

    Hi, I’m a beginner cook from Australia, I’m originally Malaysian and have grown up on this dish, LOVE it! Unfortunately haven’t attempted Hokkien mee yet! This recipe looks so darn simple for something which tastes a looks that good! But, just a little question, I intend to make this for a family for four, how many serves does this recipe make? Thanks!!

  14. John Morris

    I’ve eaten tons of Hokien fried prawn mee all over Singapore. I’m most grateful for this recipe as I’m now in England – the result of Karmic punishment. The problem here is ingredients, can’t find the right noodles and the prawns are lousy – always farm rubbish from Vietnam or worse Bangladesh which smell of sweaty socks and have their weight increased by someone injecting water into each prawn. I’ll just have to do the best I can with what’s available.

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