Singapore Hokkien Mee

Name: Singapore Hokkien Mee
Total time: 2400 s
Yield: Serves 4 - 6 servings
Cuisine: British
Ingredients: 250 g medium fresh prawns, shelled and deveined, shells and heads reserved to make a stock; 300 g pork belly; 500 ml water; 90 ml oil; 4 garlic cloves, chopped; 1 tbsp fish sauce to taste; 1 tsp soy sauce; 4 garlic cloves; 250 g fresh yellow wheat noodles (Hokkien mee); 150 g dried rice vermicelli, soaked in cold water to soften; 5 stalks chye sim, rinsed and soften; 1 cup bean sprouts; 2 tsp soy sauce; 2 tsp fish sauce; 1/2 tsp ground white pepper; 2 duck eggs, lightly beaten; Small limes (limau kasturi), halved to serve

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

40 minutes

Serves 4 - 6 servings

Prawn stock:
250 gmedium fresh prawns, shelled and deveined, shells and heads reserved to make a stock
300 gpork belly
500 mlwater
90 mloil
4garlic cloves, chopped
1 tbspfish sauce to taste
1 tspsoy sauce
Hokkien mee:
4garlic cloves
250 gfresh yellow wheat noodles (Hokkien mee)
150 gdried rice vermicelli, soaked in cold water to soften
5 stalkschye sim, rinsed and soften
1 cupbean sprouts
2 tspsoy sauce
2 tspfish sauce
1/2 tspground white pepper
2duck eggs, lightly beaten
Small limes (limau kasturi), halved to serve

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Steps

40 minutes

1

Prawn Stock:
In a soup pot, cooked the garlic chopped with 2 tbsp of oil.
2

Add the prawn heads and shells and cook for 3 minutes.
3

Add the water in a pot and bringing to the boil.
4

Add pork belly and continue simmer the stock for 30 minutes.
5

Strain and reserve the stock. Set the meat aside. Discard prawn shells and heads.
6

Season the stock with fish sauce and soy sauce.
7

Hokkien mee:
Heat the oil in a wok and add chopped garlic, stir fry until light brown.
8

Add the beaten duck eggs, scramble the eggs quickly until semi set.
9

Add yellow noodles, rice vermicelli, bean sprouts and another 1 tbsp of oil and 2 ladles of prawn stocks. Stir fry on high heat for 1 minutes.
10

Add the greens and sliced pork belly, mix everything together, add 2 more ladles of stock and simmer for 3 minutes.
11

Turn off the heat. Ladle the remaining stocks over the cooked noodles.
Add the fish sauce soy sauce and white pepper. Turn the prepared cooked prawns into the noodles.
12

Plating time….
13

Serve the noodles with cuts of lime (limau kasuri) and some sambal balacan at the side.

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Santy Coy @chefsantycoy

on March 12, 2022 17:34

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!