How to cook Singapore Hokkien Mee - A popular noodle dish from the Little Red Dot!

Scroll down for ingredients Singapore Hokkien Mee is another of this island’s most popular dishes. It is made with yellow noodles and bee hoon (rice vermicelli). It is very easy to find in hawker centres in Singapore, but it is not so easy to find a perfectly tasty one. Some use thin bee hoon and some use the thick one. Some Hokkien Mee are a little on the dry side, and some are wet. The good thing about making your own Hokkien Mee is that you can customise it to just the way you like it! The most important ingredient is actually the prawn stock. Use lots of prawn heads and shells to get a delicious stock for a yummy Singapore Hokkien Mee (Don’t forget to enjoy it with some Sambal Chilli. See below for the link on how to make it).

This Hokkien Mee is very different from the Hokkien Mee we get in Malaysia. The latter (Hokkien Char) is made with black soy sauce and is a great noodle dish too. Definitely a video for another day!

Singapore Hokkien Mee

Ingredients:
Serves 8

For Prawn Stock:
Prawn heads and shell (From 1kg of prawns)
Spring onions 2 stalks
Small onions 2
Garlic 4 cloves

Yellow noodles 600g (soak in water for 10 mins)
Bee Hoon 150g (soak in water for 30 mins)

Pork belly 300g (remove thick skin, cook in prawn stock and then slice)
Squid 250g (cut into rings, cook in prawn stock)
Prawns 150g (shelled, cook in prawn stock)
Fish cake 150g (slice)

Garlic 8 cloves (chop finely)
Eggs 4 (beaten)
Kuchai/ Chinese chives 150g (cut into 2 inch pieces)
Bean Sprouts 400g

Chicken powder 1 tsp
Salt 1 1/2 tsp (adjust to taste)
Sugar 1 tsp (adjust to taste)
White pepper 1/2 tsp (adjust to taste)

Link for Sambal Chilli with Dried Prawns:
   • How to make Sambal Chilli with Dried ...  

Link for Crispy Lard and Lard Oil:
   • How to make Crispy Lard & Lard Oil - ...