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Singapore Hokkien Mee is a flavorful stir fried prawn noodle dish made with yellow noodles, rice vermicelli, prawns, squid, and pork belly. The key to its rich taste is the homemade prawn stock, which coats the noodles and adds a deep, savory flavor. For a true hawker-style experience, serve it with Sambal and lime on the side.
Singapore Hokkien Mee Recipe
Singapore Hokkien Mee is a flavorful stir fried prawn noodle dish with roots in Fujian, China. A lot of the Chinese community in Malaysia and Singapore have ties to Fujian, so Hokkien cuisine has become a big part of local food culture here.
Though Singapore and Malaysia are close neighbors, there’s always competition when it comes to food. Each country has its own take on Hokkien Mee. In Malaysia, you’ve got Hokkien Mee from Kuala Lumpur and Penang Hokkien Mee, but the Singapore Fried Hokkien Mee is very different, with a mix of yellow noodles and thick rice vermicelli, fried with eggs and braised in a flavorful prawn stock. For the differences between these versions of Hokkien Noodles, be sure to check it out in the section below!
Making this dish is pretty straightforward, but the key to bringing out its full flavor is using a good homemade prawn stock. That’s what gives the noodles their deep, savory taste. The Sambal and lime juice really balance out the richness and make this dish so much more satisfying. Don’t forget to check out my tips and tricks below to make sure these stir fried prawn noodles turn out perfect every time!
Types Of Hokkien Noodles
When it comes to Hokkien noodles, each version has its own distinct characteristics. Here’s a quick rundown of what makes each one special:
- Singapore Hokkien Mee: This one’s lighter, with a balance of yellow noodles and rice vermicelli. Stir fried with prawns and squid, it’s served in a savory prawn broth that’s not too heavy. It’s finished off with sambal and a squeeze of lime, giving it a nice spicy kick and refreshing zing.
- Hokkien Char (Penang): If you like your noodles smoky and full of depth, Hokkien Char from Penang is the way to go. It’s a mix of yellow noodles and rice vermicelli stir fried with pork, prawns, and veggies in a soy-based sauce. It’s hearty and rich, with a savory hit that’s bolder than Singapore’s version.
- KL Hokkien Mee: Think of KL Hokkien Mee as the thick and hearty version. The noodles are stir fried with pork, prawns, and crispy pork lard in a dark soy sauce, giving it a deep, umami-packed flavor that’s more intense than Singapore’s version. It’s a richer, more substantial dish that really sticks with you.
- Penang Hokkien Mee: This is my absolute favorite. The rich, spicy prawn broth is comforting, flavorful, and satisfying. The combination of yellow noodles and rice vermicelli, juicy prawns, pork, and a hard-boiled egg comes together perfectly.
Sidenote: Having tasted the best of the different versions Hokkien Mee, I’ll always choose the Malaysian versions!
Homemade Recipe
For Singaporeans missing home and craving this noodle dish, here are a few reasons why you should try making it yourself!
- A taste of Singapore at home. Craving authentic Singaporean flavors? This easy Singapore hokkien mee recipe brings the hawker-style goodness straight to your kitchen.
- Bursting with flavor. The homemade prawn stock really brings out the deep, savory taste in the noodles. It’s the key to that authentic, hawker-style flavor.
- Simple ingredients, big impact. Just a few basic ingredients like prawns, squid, and pork belly come together to make this dish.
- Straightforward and easy. No need to worry about complex techniques. This recipe is simple to follow, even for beginners, so you can enjoy a delicious meal without the fuss.
Ingredients You’ll Need
- Prawn
- Chicken stock
- Pork belly – Pork belly is the go-to for its rich flavor, but you can choose either the fatty or leaner cuts based on your preference.
- Garlic
- Eggs
- Yellow noodle – For the best results, choose noodles specifically labeled as Hokkien noodles.
- Vermicelli – Go for thick rice vermicelli, or “bee hoon,” as it holds up better when stir fried than thinner vermicelli.
- Squid – If you can’t find fresh, frozen squid works too—just make sure it’s thawed properly and patted dry to avoid any excess water in the dish.
- Fish sauce
- Pepper – Use white pepper.
- Sesame oil
- Green chives – If you don’t like chives, you can substitute it with green onions/scallions.
For all the details on each ingredient, be sure to check out the recipe card at the bottom of this post!
How To Make Singapore Hokkien Mee
First, peel off the prawn heads. Heat up a wok and add about a tablespoon of oil. Fry those prawn heads until they start smelling amazing. Then, toss them into the chicken stock and let it all simmer for 30 minutes. Trust me, this is where all the flavor comes from!
Now, toss the pork belly into that stock and let it boil for 15 minutes. Once it’s done, take the pork belly out and let it cool down. When it’s cool enough to handle, slice it into strips. You’ll love how tender and flavorful it gets!
Heat up a wok with about a tablespoon of oil, toss in the garlic, and fry it until it smells amazing. Crack in the egg and scramble it up. Once that’s done, throw in your yellow noodles and rice vermicelli. Stir-fry it all together for a few minutes until the noodles start to get that nice sear on them.
Alright, now pour in all that prawn stock, then toss in the prawns and squid. Let the noodles braise for about 2-3 minutes, just enough for everything to cook through. Once it’s all looking good, throw in the chives. Give it a quick stir, then dish it out and serve right away!
Secrets To The Best Singapore Hokkien Mee
- Homemade prawn stock is the secret to making this dish extra flavorful. Simmer prawn heads with chicken stock for 30 minutes. Any longer, and it might turn bitter.
- For the best texture, use a mix of yellow noodles and thick rice vermicelli. The rice vermicelli adds a nice contrast and gives you that balance of chewiness and softness. Trust me, this combo is what makes it so good.
- Don’t over-braise the noodles! 2-3 minutes is all you need, or else the noodles will get too soggy and the seafood will overcook.
Frequently Asked Questions
Pork belly is great for its rich, melt-in-your-mouth texture, but if you’re looking for a lighter option, try pork shoulder. It still adds plenty of flavor without being as fatty as pork belly.
Authentic and traditional Singapore Hokkien Mee does not include vegetables, but you can add more chives if you like.
Traditionally, Singapore Hokkien Mee is served with half a calamansi lime. If you can’t find Calamansi, feel free to substitute it with a regular lime.
While it’s definitely best enjoyed fresh, you can prep ahead if you’re planning. Make the prawn stock and chop up your ingredients the day before. Just store everything separately, and when it’s time to serve, toss the noodles in the wok for a quick reheat.
If you have leftovers, just pop them in an airtight container and store them in the fridge for up to 2 days. When you’re ready to reheat, add a splash of water or extra stock to bring back that moisture and texture. Reheat it gently on the stovetop so the seafood doesn’t get overcooked.
This recipe is 830 calories per serving.
What To Serve With Singapore Hokkien Mee
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Singapore Hokkien Mee
Ingredients
- 400 g (13 oz) prawn
- 750 ml chicken stock
- 200 g (7 oz) pork belly
- 5 g (⅙ oz) chopped garlic
- 3 eggs
- 250 g (8 oz) yellow noodle
- 250 g (8 oz) white thick rice vermicelli
- 350 g (11 oz) squid
- 40 g (1½ oz) green chives
Seasoning:
- 1/2 tablespoon fish sauce
- 1 dash white pepper
- 1 dash sesame oil
Instructions
- Peel the prawn heads. In a hot wok, add 1 tablespoon of oil and fry the prawn heads until fragrant. Add the fried prawn heads to the chicken stock and boil for 30 minutes. (I usually reserve the uncooked prawn shells and heads from other dishes and keep them frozen in the freezer.)
- Add the pork belly to the stock and boil for 15 minutes. Remove the pork belly and let it cool, then cut it into strips. (I’m not a big fan of pork belly, so I have omitted this step.)
- In a hot wok, add 1 tablespoon of oil and fry the garlic until fragrant. Add the egg and scramble. Then add the yellow noodles and rice vermicelli, frying for a few minutes until the noodles just begin to sear. (Use high heat.)
- Pour in all the prawn stock, follow by the prawns and squid. Braise the noodles for 2-3 minutes. When everything cooks through, add the chives. Dish out and serve immediately.
Notes
- Homemade prawn stock is the secret to making this dish extra flavorful. Simmer prawn heads with chicken stock for 30 minutes. Any longer, and it might turn bitter.
- For the best texture, use a mix of yellow noodles and thick rice vermicelli. The rice vermicelli adds a nice contrast and gives you that balance of chewiness and softness. Trust me, this combo is what makes it so good.
- Don’t over-braise the noodles! 2-3 minutes is all you need, or else the noodles will get too soggy and the seafood will overcook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe was easy to follow and turned out well
That’s awesome!
Hi, what is “yellow noodle”? Is there another, more specific name, for this type of noodle? I’d love to make this dish, but I can’t really find anything that goes by the name “yellow noodle”. Sorry if this is a silly question!
Just made this recipe and it was really authentic and delicious!
Can I replace chicken stock with prawn stock?
It’s fine.
Just made this recipe and it was really authentic and delicious!
I just can’t express how much I love Hokkien Mee, specially from Singapore region. I first tested hokkien mee in 2007, I was on a educational trip to Singapore and found an amazing stall near Simon Road coffee shop, its called Simon Road Hokkien Mee ( http://simonroadhokkienmee.com/ ) and tasted this awesome dish. After that each time I visited Singapore ( 6 times till now on business purposes ) I made is sure that I visit their stall. Now they have shifted to some place else. They are simply awesome.
Cheers,
Morris
Thank you so much for sharing this recipe. Will definetly try this at home :) seems mouthwatering :)
Thanks Bee. It looks delicious but how about the chilli recipe for this.