Singaporean Hokkien Mee

Ingredients

• 200g yellow egg noodles
• 200g rice vermicelli
• 200g prawns peeled (shells reserved)
• 200g squid sliced
• 100g pork belly sliced
• 3 garlic cloves
• 3 spring onions
• 2 eggs
• 2 tbsp soy sauce
• 1 tbsp dark soy
• 1 tsp sugar
• 3 tbsp oil
• Calamansi or lime, sambal

Instructions

1. Boil prawn shells in 600ml water 15 min; strain — this is the stock.
2. Heat oil in a wok very hot.
3. Stir-fry pork belly 2 min; add prawns and squid; cook 1 min; lift out.
4. Add garlic; stir-fry.
5. Push aside; scramble eggs.
6. Add both noodles; toss.
7. Add the prawn stock, soy sauces and sugar; cook until noodles absorb the liquid.
8. Return seafood and pork; toss.
9. Top with spring onion.
10. Squeeze lime; serve with sambal.

Serving suggestions

• Always with sambal and lime.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions