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Singapore Hokkien Mee

Hokkein Mee Recipe

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Hokkien Hae Mee (福建炒虾面) or Fujian prawn noodles is one of the most iconic hawker dish in Singapore. The Singapore version is pale (I ate dark Hokkien Mee at Malacca before and it was heavenly delicious; but that’s a totally different recipe) and uses a mixture of yellow noodles and thick (sometimes thin) rice vermicelli/bee hoon.

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The noodles are simmered in a rich prawn broth which is filled with umame seafood goodness.  Whenever I queue at popular Hokkien (Hokkein) Mee stalls, my favourite thing to do to pass the time is to watch the hawker at work, masterfully cooking a huge wok of Hokkien Mee with much expertise and dexerity (such as breaking the eggs with one hand). Although there are no fireworks in the Noob Cook kitchen, the home-cooked version is still decent according to my family. Personally I love my Hokkien Mee moist and saucy so that’s how this Hokkien Mee recipe turned out.

Hokkein Mee Prawn Stock

To me, the most tedious part of cooking Hokkien Mee is the home-made stock made from pork bones, prawn shells, clams and anchovies. You can cheat with instant chicken stock if you like. You may think it’s a waste to use clams for the stock but they made the soup really sweet especially if you don’t have such a big stash of prawn shells in the freezer. A half kg bag of lala clams cost about S$2. I even made my own sambal chilli. The actual wokking of the Hokkien noodles is pretty fast. I used lard and pork bones in my home-cooked version, but if you do not consume pork, skip the lard and replace pork bones with chicken bones.

Hokkein Mee Recipe

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10 Responses to “Singapore Hokkien Mee”

  1. Felicia Ng — March 28, 2014 @ 9:47 am

    Aiyo… your pictures are so beautifully taken, how to resist from eating?!?! I shall try your recipe soon ;o). Thanks for sharing!


    • wiffy replied: — April 1st, 2014 @ 2:15 pm

      let me know how it goes ^^


  2. Jasline @ Foodie Baker — March 28, 2014 @ 10:50 am

    Hokkien mee is the only noodle dish that I will eat yellow mee.. always too lazy to try making this at home! Yours look delicious!


  3. HoppingHammy — March 29, 2014 @ 8:43 am

    Beautifully presented dish!


  4. tigerfish — April 1, 2014 @ 4:48 am

    Super delicious Hokkien Mee with your very “ho liow” broth/stock! I enjoy moist Hokkien Mee with lots of “sauce” too.


  5. Michelle — April 11, 2014 @ 9:41 pm

    Fried Hokkien Mee is yummy!! The key is the prawn broth and a good sambal with the noodle will be too good to resist.


  6. B — April 17, 2014 @ 7:02 pm

    I love this slightly wet version of the hokkien mee.


  7. Jean — October 28, 2014 @ 5:57 pm

    What can we do with the cooked clams in the broth after straining? Quite wasteful to throw them away.


    • wiffy replied: — November 2nd, 2014 @ 10:41 pm

      most of the flavour will go into the broth already. I do pick some of them out and eat it on its own. You can extract the meat if you don’t mind that they are a bit chewy and shrunken from the prolonged simmering.



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