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Hokkien Mee
Singapore
One of Singapore's most beloved hawker dishes. The prawn shell stock is the foundation of everything.
Braised prawn noodles — thick yellow egg noodles and rice noodles stir-fried with prawns and pork in prawn stock, finished with sambal and lime.
Prep
20 mins
Cook
20 mins
Difficulty
Medium
Calories
450 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
300gthick yellow egg noodles
200gthin rice vermicelli
400gprawns, shell on for stock
200gpork belly, sliced
4eggs
prawn stockmade from shells
sambal and limeto serve
Method
1
Make stock from prawn shells. Peel prawns. Slice pork.
2
Fry noodles. Add pork and prawns. Add prawn stock. Braise noodles until stock is mostly absorbed.
3
Add eggs. Toss. Serve with sambal and lime.
Chef's Tip
The noodles should absorb the prawn stock — keep adding small amounts and letting it absorb.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.