Singapore Hokkien Mee

Singapore Hokkien Mee is one of those dishes that hawker stall legends are made of. Lighter in colour than its Malaysian cousin but every bit as complex, this is a recipe that rewards a little patience with something truly spectacular. The secret is in the broth — a deeply concentrated, smoky prawn and pork stock that slowly braises into the noodles until every strand is saturated with pure seafood flavour. Worth every minute it takes.

Serves: 2-3 Prep time: 20 minutes Cook time: 25 minutes

Ingredients

For the broth:

• Heads and shells from 300g prawns, roasted in a dry pan until deeply golden

• 200g pork bones or pork belly offcuts

• 750ml water

For the stir-fry:

• 1 packet Yunion Hokkien Noodles

• 100g thin rice vermicelli (bee hoon), soaked until soft

• 300g prawns, peeled and deveined (shells reserved for broth)

• 150g pork belly strips, thinly sliced

• 150g squid, cleaned and sliced into rings

• 2 eggs, lightly beaten

• 3 cloves garlic, minced

• Neutral oil for frying

To serve:

• Fresh sambal

• Lime wedges

• Fried shallots (Optional)

Method

Make the broth first. Dry-roast prawn heads and shells in a hot wok until deeply golden and fragrant. Add pork bones and water, bring to a boil, then simmer for 20 minutes. Strain and set aside — you want approximately 500ml of rich, concentrated broth.

• Heat wok over high heat with a splash of oil. Fry garlic for 30 seconds until golden.

• Add pork belly and stir-fry for 2 minutes until lightly caramelised. Add prawns and squid and toss for 1 minute until just cooked. Push everything to the side of the wok.

• Pour beaten eggs into the centre of the wok and scramble lightly until just set. Toss through the other ingredients.

• Add Yunion Hokkien Noodles and softened vermicelli. Pour the concentrated prawn broth over the top.

• Toss everything together, then reduce heat to medium and let the noodles slowly braise in the broth for 5-7 minutes, stirring occasionally, until most of the liquid has been absorbed.

• Serve immediately with fresh sambal, lime wedges, and a scatter of fried shallots.

Tips

Don't skip roasting the prawn heads — this step is what creates the deep, smoky seafood flavour that defines the dish.

• The braise is the heart of this recipe. Resist the urge to rush it on high heat! Low and slow is what lets the noodles absorb all that incredible flavour.

• Fresh sambal and a good squeeze of lime at the table aren't optional, they complete the dish.

Find Yunion Near You

Our full range of fresh noodles, wonton skins, and dumpling skins are available at select supermarkets and Asian grocery stores across Perth. Click here to find your nearest stockist.