Authentic Singaporean Hokkien Mee Recipe

Ingredients

150g yellow noodles
150g rice vermicelli
200g prawns, peeled and deveined
100g squid, cleaned and sliced
100g pork belly, thinly sliced
2 cloves garlic, minced
2 eggs, beaten
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar
1 tsp white pepper
2 cups chicken stock
2 tbsp cooking oil
100g bean sprouts
2 stalks spring onions, sliced
Lime wedges, for serving
Chilli paste, for serving

Steps and instructions

Blanch the yellow noodles and rice vermicelli in boiling water for about a minute. Drain and set aside.
Heat oil in a wok or large frying pan over medium heat. Add the garlic and sauté until fragrant.
Add the pork belly slices and cook until browned. Then add the prawns and squid, cooking until they are just done. Remove the ingredients from the pan and set aside.
In the same pan, pour in the beaten eggs and scramble until just set. Push the eggs to the side of the pan.
Add the blanched noodles and rice vermicelli to the pan. Drizzle over the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together until the noodles are evenly coated in the sauce.
Pour in the chicken stock and bring to a simmer. Let the noodles soak in the stock, stirring occasionally, until most of the liquid has been absorbed.
Add the cooked pork, prawns, and squid back into the pan. Toss well to combine.
Stir in the bean sprouts and sliced spring onions, cooking for another minute until the vegetables are slightly wilted.
Turn off the heat and serve the Hokkien Mee hot, with lime wedges and chilli paste on the side for added tang and spice.

Tools for making

Wok or large frying pan - For stir-frying and cooking the Hokkien Mee.
Cooking oil - Used for sautéing and stir-frying the ingredients.
Knife - To slice the pork belly and clean the squid.
Chopping board - To safely chop and prepare ingredients.
Pot - To blanch the yellow noodles and rice vermicelli.
Strainer - To drain the blanched noodles and rice vermicelli.
Whisk or fork - To beat the eggs before adding them to the pan.
Spatula or tongs - For tossing and stirring the ingredients in the pan.
Soup ladle - To pour in the chicken stock and simmer the noodles.
Plates or bowls - To serve the cooked Hokkien Mee.
Lime wedges - For squeezing over the Hokkien Mee before eating.
Chilli paste - To add heat and flavor to the dish (optional).

Recipe variations

Vegetarian Option: Omit the prawns, squid, and pork belly. Increase the amount of vegetables such as mushrooms, carrots, and bell peppers.
Seafood Variation: Replace the pork belly with additional seafood such as mussels, clams, or crab meat.
Chicken Hokkien Mee: Substitute the pork belly with sliced boneless chicken thighs or breast.
Spicy Version: Add sliced red chili or chili flakes to the stir-fry for an extra kick.
Extra Vegetables: Include more vegetables such as cabbage, bok choy, or baby corn for added texture and flavor.
Vegetable Oil: Swap the cooking oil with sesame oil for a nutty aroma.
Gluten-Free Option: Use gluten-free soy sauce and ensure the chicken stock is gluten-free.
Egg-Free Variation: Skip the beaten eggs or replace them with tofu cubes for a vegan-friendly option.
Customized Toppings: Sprinkle fried shallots or chopped spring onions on top for added crunch and flavor.

Recipe overview

Experience a classic Singaporean street dish right in your own kitchen with this Hokkien Mee recipe. Hokkien Mee is a stir-fried noodle dish, featuring an enticing mix of yellow noodles and rice vermicelli tossed in a delectable sauce and combined with pork, prawns, and squid. The noodles are then simmered in a rich chicken stock, allowing them to soak up all the wonderful flavors. Finished with fresh bean sprouts and spring onions for a bit of crunch, this meal is a delightful mix of textures and tastes. It's a little sweet, a little salty, and absolutely savory. Serve it with lime wedges and chilli paste on the side to add a tangy and spicy kick. You'll find this dish surprisingly easy to make and incredibly satisfying. Enjoy this taste of Singapore at your dinner table today!

Common questions

Can I use other types of noodles? Yes, you can use other types of noodles such as udon noodles or thick rice noodles as a substitute for yellow noodles and rice vermicelli.
Can I use other types of protein? Certainly! You can replace the prawns, squid, and pork belly with other proteins like chicken, beef, or tofu according to your preference.
Is there a vegetarian version of this recipe? Yes, you can make a vegetarian version by omitting the meat and seafood and using vegetable stock instead of chicken stock. You can also add more vegetables like sliced cabbage, carrots, or mushrooms.
Can I adjust the level of spiciness? Absolutely! If you prefer a spicier Hokkien Mee, you can add more chilli paste or sprinkle some crushed red pepper flakes while cooking. Adjust the spiciness according to your taste.
How long does it take to make Hokkien Mee? The preparation and cooking time for Hokkien Mee is approximately 30-40 minutes.
Can I make Hokkien Mee in advance? While it is best to enjoy Hokkien Mee fresh, you can prepare the ingredients in advance and store them separately. Cook and assemble the dish just before serving to maintain the optimal taste and texture.
Can I freeze Hokkien Mee? It is not recommended to freeze Hokkien Mee as the noodles may become mushy upon thawing. It is best enjoyed when freshly cooked.

Serving dishes and utensils

Wok - A large, round-bottomed cooking pan traditionally used for stir-frying and deep-frying.
Frying Pan - A flat-bottomed pan with low sides, suitable for sautéing and frying ingredients.
Spatula - A versatile tool for flipping, stirring, and tossing ingredients in the pan.
Tongs - Useful for handling and flipping prawns, squid, and other ingredients while cooking.
Chef's Knife - A sharp, multipurpose knife for slicing and preparing the meat and vegetables.
Cutting Board - A sturdy surface for safely chopping and preparing ingredients.
Strainer - To drain and rinse the blanched noodles and rice vermicelli.
Cooking Spoon - A large spoon for stirring and mixing the ingredients in the pan.
Soup Ladle - For scooping and pouring the chicken stock into the pan.
Bowls and Plates - To serve the Hokkien Mee.
Chopsticks - Traditional utensils for eating Hokkien Mee, allowing for easy noodle handling.

Origin stories

Hokkien Mee, a beloved noodle dish, tells a humble tale of its birth on the bustling streets of Southeast Asia. Originating from the Fujian (Hokkien) province in China, this richly flavored dish found its way to Malaysia and Singapore where it was adapted to local taste buds. Each region has its unique twist – the Singapore version is stir-fried creating a drier dish, while the Penang version in Malaysia is served in a prawn-based soup. It's believed that the dish was first served by Chinese sailors and fishermen, who sought a cheap, filling meal after a long day at sea. Using available local ingredients and influenced by the mix of cultures, Hokkien Mee, over the decades, has turned into a gastronomic symbol of unity, a culinary insignia that bridges cultures, and connects people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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