Singapore Hokkien Mee

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10

min

Preparation

90

min

Cook

Hard

Difficulty

4

Steps

20

Ingredients

Simmered in a rich seafood broth and seasoned to perfection, indulge in this hearty Hokkien noodles that excites your tastebuds!

Let's start cooking!

Pork bones being blanched in boiling water

Step 1 - Blanch pork bones

  • In a pot, boil enough water to submerge pork bones.

  • Once boiling, add pork bones and cook for 5 minutes.

Boiling pork bones removes blood and scum from the bones
  • Remove pork bones from pot and discard water.
Fried prawn shells in pot to make stock

Step 2 - Make seafood stock

  • In a separate pot on high heat, heat up 2 Tbsp vegetable oil.

  • Fry 1 Tbsp minced garlic, shallots and prawn shells for 3 minutes, until prawn shells are completely red.

  • Once the shells are red, add in ikan bilis stock, white peppercorns, rock sugar and pork bones.

  • Bring to a boil before reducing to medium heat.

  • Let it simmer for 40 minutes.

  • After simmering, strain stock. Season with 3 tsp fish sauce.

Pork belly slices in prawn broth

Step 3 - Boil prawns, squid and pork belly slices

  • In a separate small pot on high heat, boil 2 ladles of prawn stock.

  • Once boiling, boil prawns for 1 minute until fully cooked.

  • Remove from pot and set aside.

  • To the same pot, boil squid for 30 seconds until fully cooked.

  • Remove from pot, slice and set aside.

  • To the same pot, boil pork belly slices for 2 minutes.

  • Remove from pot, slice and set aside.

Fried Singapore Hokkien Mee with prawn, pork, squid and chives

Step 4 - Stir-fry Hokkien mee

  • In a pan on high heat, heat up 2 Tbsp vegetable oil and fry beaten egg for 1 minute, stirring to scramble eggs.

  • To the same pan, add in yellow noodles, thick bee hoon, thin bee hoon, bean sprouts and 2 ladles of seafood stock.

  • Mix well and let it simmer for 2 minutes.

  • Add ½ Tbsp minced garlic, lard pieces, chives, 1 tsp light soy sauce and 2 more ladles of seafood stock.

Add more seafood stock for more sauce.
  • Mix well and let it simmer for another 3 minutes.
Simmer longer to reduce sauce for lesser sauce.
  • To the pan, add prawns, sliced squid, sliced fish cakes and Chinese chives.

  • Remove from heat once done.

Plate and serve!

Fried Singapore Hokkien Mee drizzled with lime juice on a plate

Transfer to serving plate and serve hot.

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