Singapore Hokkien Mee (Noodles)
Prep time
Cook time
Total time
A uniquely Singaporean local noodle, steeped in briny, sweet prawn stock. Brings back memories of home.
Recipe type: Mains
Cuisine: Chinese
Serves: 8
  • ½ lb prawn shells
  • 2½ cups of chicken stock
  • 3 cloves garlic, lightly smashed (see below for chopped garlic quantities)
  • 1 shallot, halved
  • 1 Tbsp white peppercorn
  • 1 lb fresh yellow noodles
  • 6 oz rice vermicelli, soaked for ½ hour and drained
  • ½ lb prawns, shelled
  • ¼ lb squid, cut into rings
  • ½ lb pork loin
  • 1 cup chives
  • 1 cup bean sprouts
  • 2 green onions, cut into 3" lengths
  • 3 eggs
  • 4 cloves garlic, chopped
  • 2 Tbsp fish sauce
  • 1 Tbsp sesame oil
  • 1 tsp white pepper
  • 2-3 limes
  • Belachan (sambal chilli)
  1. Prepare the prawn stock. Fry shells in 1 Tbsp of oil with smashed garlic and shallot till fragrant. Add stock, boil then simmer for 45-60 minutes with peppercorn. Meanwhile, blanch prawn, squid and pork in the stock and remove from stock. Strain stock and set aside.
  2. Allow pork to cool and slice into ¼" pieces.
  3. Heat 3 Tbsp oil in a wok or pan. Add garlic and fry till fragrant.
  4. Add eggs and roughly scramble.
  5. Push eggs and garlic to one side and add noodles and vermicelli. Fry on high heat.
  6. Add ¾ cup of stock, fish sauce, sesame sauce and pepper. Fry till nearly dry.
  7. Add another ¾ cup of stock. cover and braise on low for about 5 minutes.
  8. Add prawn, squid, pork, chives, green onion, bean sprouts and ½ cup of stock. Loosely mix ingredients into the noodles. Cook till most of the stock is absorbed.
  9. Serve with a dollop of belachan (sambal chilli) and a slice of lime
I used 1 lb of shells and 5 cups of stock. The leftover stock can be frozen and used for Prawn Mee, another South-East Asian noodle that relies heavily of prawn stock.
Recipe by Ginger and Cilantro at