Noob Cook Recipes

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Singapore Hokkien Mee

Singapore Hokkein Mee Recipe

Singapore Hokkien Mee Recipe

Preparing the Hokkien prawn soup stock from scratch is the most tedious part of the recipe but it is rewarding. If you are busy, you can substitute with store-bought chicken stock. If you do not consume pork, omit the lard and replace pork bones with chicken bones.

Serves: 4

Prep Time: 1 hr

Cook Time: 15 mins


Prawn Stock

  • 1.5 liters water
  • 500g pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
  • 500g local (lala) clams
  • 50g ikan bilis (anchovies)
  • 200g prawn shells I usually plan and save prawn shells in the freezer for making prawn broth; skip this if you don't have a ready stash
  • 1 squid (sotong) insides cleaned
  • 8 to 12 small or medium prawns with shells on
  • 1 tsp fish sauce to taste
  • 1/4 tsp dark soy sauce to taste

Hokkien Mee

  • 3 tbsp lard oil (or vegetable oil) divided
  • 2 small eggs lightly beaten
  • 250g yellow noodles
  • 150g rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well
  • 60g bean sprouts
  • 1 tbsp minced garlic
  • 1/2 tbsp fried lard pieces optional
  • 3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length
  • 2 limes halved
  • sambal chilli


Home-made Prawn Stock Recipe

  1. In a soup pot, add water, blanched pork bones, clams, ikan bilis and prawn shells. When water comes to a rapid boil, add squid and prawns; cook for 2 minutes and remove from pot.
  2. When cooled, peel the prawn shell (leaving the tail on); return the prawn heads and shells back to the soup pot. Slice the squid to thin rings.
  3. Continue simmering the stock for 40 minutes and strain the broth. Season the stock with fish sauce and dark soy sauce. Yields about 500ml of rich prawn stock.

Hokkien Mee Recipe

  1. Heat 1 tbsp oil in wok and add beaten egg. Scramble the egg quickly with a spatula until it is semi set.
  2. Add yellow noodles, rice vermicelli, bean sprouts, another tbsp of oil and 2 ladles of prawn stock. Stir fry on high heat for 1 minute.
  3. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds.
  4. Add chives, mix everything together, add 2 more ladles of stock and cover with lid to simmer/braise for 3 mins.
  5. Turn off the heat. Ladle the remaining stock over the cooked noodles. Return the prepared prawns and squid into the hot wok and mix in evenly with the noodles.
  6. Divide and portion to four serving plates. Serve each plate with a cut lime and some sambal at the side.

Noob Cook Tip

Some Hokkien mee is served with pork belly as well. Par-boil a piece of pork belly together with the soup stock. Slice to smaller pieces when cooled and add them to the wok when stir-frying the Hokkien noodles.

Leave a Comment

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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