Hokkien Mee

Singapore

Also known as Hokkien Prawn Mee

About Hokkien Mee

Hokkien Mee in Singapore is a stir-fry of yellow egg noodles and thin rice vermicelli, cooked with prawns, squid, pork belly, egg and bean sprouts in a rich seafood stock. The noodles soak up the stock and become moist and full of flavor.

The dish was created by Hokkien Chinese immigrants after the Second World War, reportedly using leftover noodles from noodle factories. The stock, made from prawn heads, shells and pork bones, is the secret to its flavor.

It is served with a wedge of lime and a dollop of sambal chili, and sometimes crunchy pork lard pieces. Traditional hawkers serve it on an opeh leaf, a dried palm leaf that adds aroma. Malaysia has different dishes with the same name, including a dark, soy-braised version in Kuala Lumpur.

Ingredients

• yellow noodles
• rice vermicelli
• prawns
• squid
• pork belly
• egg
• bean sprouts
• lime
• sambal