Name: Classic Hokkien Mee
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4-6
Cuisine: Singaporean
Ingredients: 5 stalks chye sim or bok choy leaves, rinsed and sliced; ¾ cup (100 g) pork fillet or belly pork, very thinly sliced; 2 cups (500 ml) water; Fresh coriander leaves (cilantro), chopped, or finely shredded carrot, to garnish (optional); ½ teaspoon ground white pepper; 1 cup (75 g) bean sprouts; 250 g (8 oz) fresh yellow wheat noodles (Hokkien mee); 150 g (5 oz) dried rice vermicelli (beehoon), soaked in hot water to soften, then cut into short lengths; 2 tablespoons soy sauce; 1 small squid or fish fillet, cleaned and sliced; 4 cloves garlic, minced; Small limes (limau kasturi), halved, to serve; 1 egg, lightly beaten; 250 g (8 oz) medium fresh prawns, shelled and deveined, shells and heads reserved to make stock; Sambal Belachan; ⅓ cup (90 ml) oil

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
40 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

As the majority of Singapore’s Chinese population is Hokkien, this is an all-time favourite noodle dish. A combination of fresh yellow wheat noodles (Hokkien mee) and rice vermicelli are stir-fried with a mixture of seafood, vegetables and pork. The whole lot is then bathed in rich stock and seasoned to perfection. Robust rather than refined, it makes an excellent lunch or late-night snack.