Singapore Hokkien Prawn Mee
Singapore Hokkien Prawn Mee braises yellow noodles and thick rice vermicelli in an intense prawn-and-pork stock with prawns, squid, pork belly, egg, and chives.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Peel the prawns and simmer their shells with pork bones or belly trimmings to make a rich stock.
- 2
Blanch the noodles, prawns, squid, and pork separately so none overcook.
- 3
Fry garlic in lard, scramble in the eggs, and add both kinds of noodles.
- 4
Add stock in stages and braise until the noodles absorb it while remaining moist.
- 5
Fold in prawns, squid, sliced pork, bean sprouts, and chives and season with fish sauce.
- 6
Serve with sambal and calamansi.
Cook notes
Tips
The prawn-shell stock is the defining flavor; plain chicken stock cannot replace it.
Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool cooked food promptly before refrigerating.
- Store broth, noodles, crisp garnishes, and fresh components separately when possible.
- Reheat gently and complete final assembly only when serving.
Substitutions
- Use the closest Southeast Asian equivalent only when a defining Singapore hawker ingredient is unavailable.
- Do not replace the defining rempah, seafood stock, fermented seasoning, or cooking method with a generic seasoning blend.
What to Serve With
- Sambal, calamansi or lime, cucumber, rice, or tea where traditional for the dish.
- A complementary Singapore hawker snack, noodle dish, dessert, or drink.
Common Mistakes
- Omitting the defining stock, rempah, fermented seasoning, garnish, or accompaniment.
- Rushing high-heat wok cooking, slow broth building, dough resting, or spice-paste frying.
Recipe FAQ
What defines Singapore Hokkien Prawn Mee?
Singapore Hokkien Prawn Mee braises yellow noodles and thick rice vermicelli in an intense prawn-and-pork stock with prawns, squid, pork belly, egg, and chives.
Can Singapore Hokkien Prawn Mee be prepared ahead?
Stocks, spice pastes, braises, and sauces can often be made ahead, but fry, grill, assemble, or pull the final dish close to serving for the intended texture.
How should leftover Singapore Hokkien Prawn Mee be stored?
Cool cooked components promptly and refrigerate in airtight containers for up to 3 days; keep noodles, crisp garnishes, sauces, and fresh herbs separate.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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