andrejthechef
SingaporeNoodlesDinner

Hokkien Mee

Yellow noodles and rice vermicelli braised in rich prawn stock with prawns and squid, finished with sambal and a squeeze of calamansi.

prep
25 min
cook
25 min
total
50 min
serves
4
level
medium
Hokkien Mee, a Singapore hawker classic

Singapore Hokkien mee is its own dish, worth naming clearly, because the same name gets used for a completely different dark, soy-heavy noodle dish in Penang and Kuala Lumpur. This version is pale, built on a stock made from the prawn shells, and braised rather than soupy.

The stock is doing the heavy lifting, so do not skip making it from the shells. Add it to the noodles gradually and let it absorb, and you end up with noodles that taste like the sea instead of noodles that taste like soy sauce.

Part of our 20 best Singapore recipes list.

method

  1. Simmer the prawn shells and heads in the water for 20 minutes to make a quick prawn stock. Strain, pressing the shells to extract all the liquid, and discard the shells.

  2. Heat the oil in a wok over high heat. Add the garlic and stir-fry for 30 seconds, then add the prawns and squid and sear for 1 minute. Remove and set aside.

  3. Add the yellow noodles and drained vermicelli to the wok with about half the prawn stock. Let it simmer and reduce for 3 to 4 minutes, tossing often.

  4. Push the noodles to one side, crack in the eggs, and scramble briefly before tossing through the noodles.

  5. Add the remaining stock a little at a time, letting the noodles absorb it rather than sit in it. The dish should end up moist, not soupy.

  6. Return the prawns and squid to the wok, add the bean sprouts and fish sauce, and toss for 1 to 2 minutes until everything is coated and the noodles look glossy.

  7. Serve hot with sambal belacan on the side and calamansi halves for squeezing over.

chef's tips

  • This is not the dark, soy-heavy Hokkien mee you will find in Penang or KL. The Singapore version is pale, built on prawn stock, and deliberately not soupy.
  • Making a quick stock from the shells, rather than skipping straight to plain water, is most of the flavor in this dish.
  • Add the stock gradually and let the noodles absorb it. Dumping it all in at once gives you noodle soup instead of braised noodles.
  • Calamansi is sharper and more fragrant than regular lime. A wedge of lime works if you cannot find it, but it is a real downgrade.