Singapore Hokkien Mee is a traditional Singaporean recipe for a classic dish of stir-fried noodles with prawns, pork belly and squid in chicken stock. The full recipe is presented here and I hope you enjoy this classic Singaporean version of: Singapore Hokkien Mee.
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Singapore Hokkien Mee is a flavourful 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 flavour. For a true street food style experience, serve it with Sambal and lime on the side.
Ingredients:
400g king prawns
750ml chicken stock
200g (7 oz) pork belly
1 tbsp garlic, chopped
3 eggs
250g yellow noodles
250g white rice vermicelli
350g squid, cut into rings (shop the tentacles)
40g chives
For the Seasonings:
1/2 tbsp fish sauce
generous pinch of ground white pepper
dash of sesame oil
Peel the prawn heads. Add 1 tablespoon of oil a hot wok 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 or pickled in vinegar.)
Add the pork belly to the stock and boil for 15 minutes. Remove the pork belly and set aside to cool, then cut it into strips.
In a hot wok, add 1 tbsp of oil and fry the garlic until fragrant. Add the egg and scramble, then add the yellow noodles and rice vermicelli, frying over high for a few minutes until the noodles just begin to sear.
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 accompanied by the chilli sambal.
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