Stir-Fried Prawn Noodles

Name: Stir-Fried Prawn Noodles (Hokkien Mee)
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 100 g (3½ oz) Chinese chives, cut into 5-cm (2-in) lengths; 4 limes; Sambal belacan, to taste; 2 Tbsp cooking oil; 1 Tbsp white peppercorns; 3 shallots, peeled and sliced; 3 cloves garlic, peeled, sliced; 2 litres (64 fl oz / 8 cups) boiling water; 30 g (1 oz) rock sugar; 1 Tbsp fish sauce; 1 kg (2 lb 3 oz) pork bones, rinsed; 80 g (2⅘ oz) ikan bilis (dried anchovies), rinsed; 40 g (1⅓ oz) bean sprouts, trimmed; 2 fish cakes, sliced; Pork lard, as needed; 4 eggs; 4 slices ginger; 2 medium squid; 1.5 kg (4 lb 3½ oz) prawns, rinsed and peeled, heads and shells reserved; 200 g (7 oz) pork belly; 4 tsp light soy sauce; 4 Tbsp minced garlic; 300 g (11 oz) dried bee hoon (rice vermicelli), soaked to soften; 2 tsp dark soy sauce; 300 g (11 oz) fresh thick bee hoon (rice vermicelli); 600 g (1 lb 5⅓ oz) round yellow noodles

Hokkien Mee

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Hokkien mee is popular favourite among the locals in Singapore. We think that the MAGIC of this dish is in the seafood and the pork bone broth. The broth is key in producing the irreplaceable flavour that makes us all love Hokkien mee so much, and we are proud to say that this recipe produces a dish that will give your favourite hawker a run for his money!

Ingredients

Asia
Singapore
South East Asia
Street Food
Noodles

Ingredients

Method