📝 About This Recipe
Transport your senses to the bustling hawker centers of Singapore with this iconic Hokkien Mee, a soul-satisfying stir-fry of yellow noodles and rice vermicelli. This dish is defined by its rich, viscous gravy made from a slow-simmered prawn head stock, infused with the smoky essence of 'Wok Hei' and the crunch of golden pork lard. Every bite offers a luxurious texture and a deep seafood sweetness that makes it a true crown jewel of Southeast Asian street food.
🥗 Ingredients
The Flavor Base (Stock)
- 500 grams Prawn heads and shells (from large sea prawns)
- 300 grams Pork ribs or bones (blanched to remove impurities)
- 1.5 liters Water
- 4 cloves Garlic (smashed)
Main Stir-Fry Ingredients
- 300 grams Yellow alkaline noodles
- 150 grams Thick rice vermicelli (Chu Mi Fen) (soaked until softened)
- 12 pieces Medium prawns (peeled, tails left on)
- 200 grams Squid (cleaned and sliced into rings)
- 150 grams Pork belly (boiled and thinly sliced)
- 3 large Eggs (lightly beaten)
- 3 tablespoons Garlic (minced)
- 1/2 cup Pork lard cubes (fried until crispy; reserve the rendered oil)
- 1 bunch Chives (cut into 2-inch lengths)
- 100 grams Bean sprouts (tails removed)
Seasoning and Garnish
- 1 tablespoon Light soy sauce
- 1 tablespoon Fish sauce
- 1/2 teaspoon White pepper (ground)
- 4 pieces Calamansi limes (halved)
- 4 tablespoons Sambal Belacan (for serving)
👨🍳 Instructions
-
1
Prepare the stock: Heat 2 tablespoons of oil in a large pot. Sauté the prawn heads and shells over high heat, crushing them with a spatula to release the juices, until they turn bright orange and aromatic.
-
2
Add the smashed garlic and pork bones to the pot. Pour in 1.5 liters of water and bring to a boil. Reduce heat and simmer for 45 minutes until the liquid reduces by a third and becomes a rich, cloudy orange broth. Strain and set aside.
-
3
In a large wok, heat 3 tablespoons of rendered pork lard oil over high heat. Add the beaten eggs and let them puff up. Scramble them slightly but keep them in large, soft curds.
-
4
Add the minced garlic to the wok and sauté until fragrant and golden brown.
-
5
Toss in the yellow noodles and rice vermicelli. Stir-fry for 1-2 minutes, allowing the noodles to char slightly to develop that essential 'Wok Hei' smoky flavor.
-
6
Pour in 3 to 4 ladles of the prepared prawn stock (about 600ml). The noodles should be partially submerged.
-
7
Add the sliced pork belly, prawns, and squid rings. Season with light soy sauce, fish sauce, and white pepper.
-
8
Cover the wok with a lid for 3-4 minutes. This allows the noodles to absorb the stock and the seafood to steam perfectly.
-
9
Remove the lid. The stock should have thickened into a gooey, glossy sauce. Add the bean sprouts and chives.
-
10
Stir-fry vigorously over high heat for another minute until the sprouts are just tender but still crunchy.
-
11
Fold in half of the crispy pork lard cubes for a burst of texture.
-
12
Plate the noodles immediately while piping hot. Top with the remaining crispy pork lard.
-
13
Serve with a side of spicy sambal belacan and halved calamansi limes for squeezing over the dish.
💡 Chef's Tips
Don't skimp on the pork lard; it provides the authentic richness and aroma that vegetable oil cannot replicate. Always use a mix of yellow noodles and thick bee hoon; the different textures are key to the mouthfeel of the dish. Crushing the prawn heads while making the stock is the secret to getting that deep, orange, umami-packed broth. If the noodles look too dry, add more stock one ladle at a time; the final result should be 'wet' and saucy, not dry like a typical stir-fry. Ensure your wok is smoking hot before adding the noodles to achieve the 'Wok Hei' (breath of the wok) flavor.
🍽️ Serving Suggestions
Serve with a side of spicy Sambal Belacan to cut through the richness of the lard. A squeeze of fresh Calamansi lime juice is mandatory to brighten the seafood flavors. Pair with a cold glass of Barley Water or Sugarcane juice for a classic Singaporean hawker experience. Serve on a piece of banana leaf to add a subtle herbaceous aroma to the heat of the noodles. Accompany with a side of stir-fried Kang Kong (Water Spinach) for a balanced meal.