Singapore Fried Hokkien Mee

Singapore Fried Hokkien Mee is a uniquely Singaporean dish, which was created, I am told, during post-war Singapore by Hokkien immigrants from China. I love the luscious texture of Hokkien noodles that has been braised in the flavoursome prawn stock.  Mix in some sambal chilli for that extra kick. Mmm!

VIDEO (watch how this is made)


INGREDIENTS (makes 2 serves)

  • 200 gm Hokkien noodles (yellow, thin noodles)
  • 1 clove garlic (minced)
  • 1 tablespoon oil
  • 2 eggs (beaten)
  • 50 gm belly pork (boiled till cooked, cut into thin strips)
  • 8 fresh calamari (or squid) rings
  • 10 fresh prawns (peeled, reserve the shells for making prawn stock)
  • 1 handful of bean sprouts
  • 1 stalk of chives (cut into 1 inch lengths)
  • 1 tablespoon sambal chilli
  • 1 lime (halved)
  • Crispy pork fat (cut fat from belly pork into tiny cubes and fry them into crispy bits)

375 ml Prawn stock:

  • Prawn shells (including the heads)
  • 1 tablespoon oil
  • 1 litre boiling water


  • 1/2 teaspoon salt
  • ½ tablespoon light soya sauce
  • ½ tablespoon oyster sauce
  • 1 teaspoon sugar
  • ½ teaspoon dark soya sauce
  • 1 teaspoon sesame oil
  • Dash of white pepper


1. Prepare the prawn stock: Peel and wash the prawn shells and pat dry with kitchen towel. Use a pair of scissors to cut up the shells into pieces. In a hot pan, dry fry the shells until they are pink in colour.  Add a tablespoon of oil and continue to fry the prawn shells until fragrant. Add 1 litre of boiling water to the shells and simmer for an hour. This should yield 375 ml of prawn stock. Remove the shells using a sieve. Stir in the seasoning and set aside the prawn stock ready for use.

2. Fry prawns, belly pork and calamari rings till 80% cooked. Remove to a dish.

3. Add a tablespoon of oil and garlic to the pan and fry the garlic until fragrant. Add in the eggs and scramble.

4. Add in yellow noodles and fry on high heat for a few minutes until noodles just begin to sear.

5. Add 1/3 of the seasoned prawn stock and fry until the stock is almost dry. Add another 1/3 of stock and cover the pan to braise the noodles on medium heat for 5 minutes.

6. Add in prawn, calamari, belly pork, chives and bean sprouts. Add remaining stock, fry for 1 minute and remove to a serving dish.  Top with crispy pork fat bits and serve with sambal chilli and lime.

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