Entree: Singapore – Singapore Hawker Cuisine – Hokkien Mee (Stir‑fried yellow noodles and rice vermicelli with prawns, pork and squid in a rich prawn‑pork broth, finished with egg and sambal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 8 oz (225 g) fresh yellow egg noodles
- 4 oz (115 g) rice vermicelli (bee hoon), soaked until pliable and drained
- 10 large prawns, approx. 1 lb (454 g), shells reserved and bodies peeled (tails optional)
- 6 oz (170 g) pork belly, thinly sliced
- 8 oz (225 g) squid, cleaned and cut into rings
- 2 large eggs
- 4 tbsp (60 ml) vegetable oil or lard
- 4 cloves garlic, minced — about 1.5 tbsp (15 g)
- 1 shallot, thinly sliced — about 1 oz (30 g)
- 3 cups (710 ml) prawn‑pork stock (see step 1) or good quality chicken stock
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) sugar
- 1/4 tsp (0.5 g) white pepper
- 2 cups (150 g) bean sprouts, rinsed
- 1/2 cup (30 g) Chinese chives or regular chives, cut into 2‑inch pieces
- Sambal oelek for serving
- Lime wedges for serving

Instructions

1. Make a quick prawn‑pork stock: in a small pot, combine the reserved prawn shells and 1 cup (240 ml) water; add a few pork bones or a small piece of pork belly if available. Simmer gently 20–25 minutes, strain and reserve liquid. Combine with additional store stock if needed to total 3 cups (710 ml).
2. Heat 2 tablespoons (30 ml) oil in a large wok or skillet over medium‑high heat. Add pork belly and stir‑fry until browned and fat renders, 4–5 minutes. Remove and set aside, leaving fat in the wok.
3. Add remaining 2 tablespoons (30 ml) oil, then sauté shallot and garlic until fragrant but not burnt, about 1 minute.
4. Add prawns and cook until they just start to turn pink, 1–2 minutes. Remove prawns and set aside with pork.
5. Increase heat to high. Add the yellow noodles and rice vermicelli to the wok, stir‑frying 1–2 minutes to warm through.
6. Pour in about half of the hot prawn‑pork stock (reserve the rest) and toss the noodles to coat and begin to absorb the liquid. Add light soy sauce, fish sauce, sugar and white pepper; keep tossing.
7. Push noodles to one side of the wok. Crack the eggs into the empty space, scramble quickly, then mix through the noodles until just set.
8. Return prawns and pork to the wok, add squid and the remaining stock as needed to create a slightly saucy, glossy coating. Stir‑fry until squid is just cooked, about 1–2 minutes.
9. Add bean sprouts and chives, toss briefly to heat and wilt (20–30 seconds). Taste and adjust seasoning with a little more soy or fish sauce if desired.
10. Serve immediately with sambal on the side and lime wedges to squeeze over each portion.