Singapore Hokkien Mee (Prawn and Squid Stir-Fried Noodles)
Local name: 福建虾面
In short: Yellow noodles and thin rice noodles braised in a rich prawn and pork stock with prawns, squid and egg, served with sambal and lime. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Singapore's Hokkien mee is a wet-fried noodle dish: yellow egg noodles and thin rice noodles are tossed in a wok with egg, then left to soak up a strong stock made from prawn heads and pork ribs. The noodles end up soft, glossy and full of seafood flavor. Stalls serve it with a spoonful of sambal and a squeeze of lime, and some add crisp fried shallots or lard on top.
Instructions
- Simmer the prawn shells, heads, pork ribs, water and salt for 35 minutes. Strain, keep the stock hot and discard the solids. You need about 800 ml (3 1/4 cups).
- Heat 2 tablespoons of the oil in a large wok over high heat. Fry the garlic for 20 seconds, then add the sliced pork and cook for 2 minutes.
- Add the squid and cook for 1 minute, then add the peeled prawns and cook for 1 minute. Lift all the seafood and pork out onto a plate.
- Add the remaining oil and crack in the eggs. Scramble for 30 seconds, then add both kinds of noodles, the soy sauces, fish sauce and pepper and toss well.
- Pour in half the hot stock, cover and cook for 3 minutes. Uncover and keep adding stock a ladleful at a time, tossing, until the noodles are soft and moist but not soupy, about 6 to 8 minutes in total.
- Return the pork and seafood to the wok with the bean sprouts and chives. Toss for 1 minute until the prawns are pink and the squid is tender.
- Serve hot with sambal, lime wedges and fried shallots if you like.
Tips
- Use roughly equal weights of yellow noodles and thin vermicelli. The vermicelli soaks up the stock while the yellow noodles keep some bite.
- No squid? Use extra prawns or sliced fish balls. The stock is the key to the flavor, so do not skip the prawn shells.
Questions and answers
How is Hokkien mee different from char kway teow?
Hokkien mee uses yellow noodles and thin rice noodles braised in stock for a wet, glossy finish. Char kway teow uses wide flat rice noodles fried dry over high heat for a smoky edge.
Can I make the stock ahead of time?
Yes. The prawn and pork stock keeps 3 days in the fridge or 3 months in the freezer. It is the slow part, so it is worth making in a bigger batch.
Can I use dried egg noodles?
Yes. Cook them for 1 minute less than the packet says, since they keep absorbing stock in the wok and will turn soft if fully cooked first.
How long does it take to make Singapore Hokkien Mee (Prawn and Squid Stir-Fried Noodles)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Singapore Hokkien Mee (Prawn and Squid Stir-Fried Noodles)?
About 590 kcal per serving, with 43 g of protein, 66 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 43 g |
| Carbohydrates | 66 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
