Hokkien Mee (Prawn Broth Stir-Fried Noodles)
Quick answer
Hokkien mee is a Singaporean stir-fried noodle dish that uses two types of noodles, yellow egg noodles and thin rice vermicelli, cooked together in rich prawn stock.
What makes this special
- Singaporean Hokkien Mee applies a rich prawn head broth to coat egg and rice noodles.
- Prawn head-and-shell broth coats both egg noodles and rice noodles with deep seafood umami
- High-heat wok frying until the broth is nearly absorbed locks in wok hei and moisture together
Key ingredients
Core cooking flow
- 1 Soak 200g yellow noodles in hot water for 30 seconds to remove surface oil...
- 2 Heat a wok over high heat until smoking, add oil, then saute 1 tbsp garlic u...
- 3 Add 180g shrimp and 100g squid, stir-fry over high heat for 1 to 2 minutes u...
Hokkien mee is a Singaporean stir-fried noodle dish that uses two types of noodles, yellow egg noodles and thin rice vermicelli, cooked together in rich prawn stock. The stock, made by roasting shrimp heads and shells until deeply fragrant, is what separates this dish from ordinary stir-fried noodles. High wok heat is non-negotiable; insufficient heat leaves excess moisture and mutes the flavors. Shrimp and squid are seared quickly over maximum flame to avoid overcooking, then both noodle types are tossed in and drenched with the prawn stock and soy sauce, cooking until the liquid is nearly absorbed into the strands. Bean sprouts go in for the final thirty seconds to preserve their snap. A squeeze of lime just before eating brings acidity that lifts the rich, marine-heavy flavors.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
Heat a wok over high heat until smoking, add oil, then saute 1 tbsp garlic until golden and fragrant, about 30 seconds.
- 3Control
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.
- 4Control
Add both the soaked rice noodles and yellow noodles to the wok with the seafood.
Toss everything together over high heat for 2 minutes.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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