Traditional Hokkien Mee

Preparation time

45 Minutes

Cooking time

10 Minutes

Serves

4-6

A classic hawker staple that is so good, it's a must-try to make at home for your loved ones.

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Why not let your kids or friends help you prepare this dish and have them enjoy a bit of Singaporean food-history? These noodles were first prepared over 60 years ago, the same way they are made today. Make sure not to omit one of the key ingredients because this will make the dish extra fragrant - watch the video to find out which ingredient.

Have a look at our Nonya Fresh Popiah that will make you want to taste even more Singaporean cuisine.

Ingredients

1
kilogram
Prawn Shells
500
grams
Pork Bones
1/2
tablespoon
White Peppercorns
1
tablespoon
Rock Sugar
2
teaspoon
Fish Sauce
1/4
cup
Ikan Bilis
2
Eggs
1
packet
Thin Bee Hoon
, soaked and softened
1
packet
Yellow Noodles
, fresh
5
cups
Prawn Stock
, from blanching the prawns
150
grams
Prawns
, sliced and deveined
2
cups
Beansprouts
, very lightly blanched
4
pieces
Fish Cake
, thinly sliced
10
Squid Rings
, parboiled
200
grams
Pork Belly
, cut into small pieces
1/3
cup
Chives
, finely chopped
2
Calamansi
, for garnish and juice
Spring Onions
, for garnish

Directions

In a heated stock pot, add in 4 tablespoons of oil and fry prawn shells until fragrant (this is to fully extract the prawn flavour for the stock).
Add 2 tablespoons of garlic, shallots, water, pork bones, white peppercorns, rock sugar, 1 tablespoon fish sauce and the Ikan Bilis to the pot and bring to boil. Cover and simmer over low heat for 30 minutes.
Sieve to separate the stock. Set aside for frying.
In a wok, heat 2 tablespoons oil. Scramble eggs over it until three-quarters done and still moist.
Add in bee hoon and yellow noodles, fry over medium heat. Add 1 tablespoon of oil. Add 2 cups of stock. Continue frying to allow the bee hoon to absorb the stock). Add more oil if needed.
Add another 2 cups of stock, then add in bean sprouts, stir, cover wok and braise for 1 minute over medium-low heat.
When done, push noodles to side of wok, add in 2 tablespoons of oil and fry 1 tablespoon of garlic until fragrant. Toss well with all the noodles. Add 2 tablespoons of fish sauce.
Add in pre-cooked prawns, fish cake, squid rings, pork and salt to taste. Add ½ tablespoon of dark soy sauce for colour and add chives.
Garnish with spring onions and serve.

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