Singapore Prawn Noodle Soup (Hae Mee)
Singapore Hae Mee pairs yellow noodles and rice vermicelli with prawns, pork, bean sprouts, and kangkung in a dark, concentrated stock made from fried prawn shells and pork bones.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Peel the prawns and fry the shells and heads in oil until deeply fragrant and orange.
- 2
Add water, pork bones, shallots, garlic, and pepper and simmer for at least 1 hour; strain and season with rock sugar and fish sauce.
- 3
Poach the peeled prawns briefly in the stock and remove them.
- 4
Blanch both noodles, bean sprouts, and kangkung and divide among bowls.
- 5
Top with prawns and sliced pork, ladle over boiling stock, and finish with fried shallots.
- 6
Serve with sambal and chile powder.
Cook notes
Tips
Frying the prawn heads and shells before simmering creates the characteristic seafood depth and color.
Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.
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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 Prawn Noodle Soup (Hae Mee)?
Singapore Hae Mee pairs yellow noodles and rice vermicelli with prawns, pork, bean sprouts, and kangkung in a dark, concentrated stock made from fried prawn shells and pork bones.
Can Singapore Prawn Noodle Soup (Hae 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 Prawn Noodle Soup (Hae 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.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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