Hokkien Mee (Prawn Broth Stir-Fried Noodles)
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.
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Instructions
- 1
Rinse yellow noodles in hot water and pre-soak rice noodles.
- 2
Heat oil in a wok and saute garlic until fragrant.
- 3
Add shrimp and squid, stir-frying quickly over high heat.
- 4
Add both noodles and toss evenly.
- 5
Add prawn stock and soy sauce, cooking until mostly absorbed.
- 6
Add bean sprouts, stir-fry 30 seconds, and serve immediately.
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