Singapore Hokkien Mee
Singapore Hokkien Mee recipe - The prawn stock imparts the essence to the noodle and is the key ingredient that makes the bland-looking dish flavourful.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Singapore Recipes
Cuisine: Noodles
Keyword: Singapore Hokkien Mee
Servings: 2 people
Calories: 224kcal
- 250 g (8 oz) yellow noodle
- 250 g (8 oz) white thick rice vermicelli
- 400 g (13 oz) prawn
- 350 g (11 oz) squid, sotong
- 200 g (7 oz) pork belly
- 40 g (1½ oz) green chives
- 750 ml chicken stock
- 3 eggs
- 5 g (⅙ oz) chopped garlic
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 30 mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
Add the pork belly into the stock and boil for 45 mins. 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)
Blanch prawns and squid in boiling water. Drain and cut the squid into rings.
Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover the wok to braise the noodles on medium low heat. (5 to 7 mins)
Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.
Serving: 2people | Calories: 224kcal | Carbohydrates: 204g | Protein: 114g | Fat: 90g | Saturated Fat: 33g | Cholesterol: 1241mg | Sodium: 5420mg | Fiber: 5g | Sugar: 9g