Hokkien Mee (Prawn Broth Stir-Fried Noodles)

Name: Hokkien Mee (Prawn Broth Stir-Fried Noodles)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: yellow noodles 200 g; rice noodles 120 g; shrimp 180 g; squid 100 g; bean sprouts 100 g; garlic 1 tbsp; prawn stock 250 ml; soy sauce 1.5 tbsp

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Two noodles share the wok in this Singapore dish: springy yellow wheat noodles and softer rice noodles.

A splash of prawn stock goes in near the end and is cooked down until the noodles have drunk most of it, so the seafood flavor ends up inside the strands rather than in a pool on the plate. Squid and shrimp are seared briefly and set aside first so they do not overcook while the noodles finish.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Soak 200g yellow noodles in hot water for 30 seconds to remove surface oil, then soak 120g rice noodles in cold water for 20 minutes until softened.
2

Heat a wok over high heat until smoking, add oil, then saute 1 tbsp garlic until golden and fragrant, about 30 seconds.
3

Add 180g shrimp and 100g squid, stir-fry over high heat for 1 to 2 minutes until the shrimp turn pink and the squid edges begin to curl.
4

Add both the soaked rice noodles and yellow noodles to the wok with the seafood.

Toss everything together over high heat for 2 minutes.
5

Pour in 250ml prawn stock and 1.5 tbsp soy sauce.

Continue stir-frying for 2 to 3 minutes until the liquid is mostly absorbed and the noodles look glossy.
6

Add 100g bean sprouts and stir-fry for just 30 more seconds to keep them crisp.

Plate immediately, as the noodles will clump if left to cool.