Singapore Hokkien Mee (Prawn-Stock Fried Noodles)

Name: Singapore Hokkien Mee (Prawn-Stock Fried Noodles)
Total time: 2 h 30 min
Yield: 3
Cuisine: Singaporean (Hokkien)
Ingredients: 400 g Prawns, whole, shell-on; 400 g Pork bones; 150 g Pork belly, in one piece; 1.5 L Water; 250 g Fresh yellow egg noodles; 150 g Thick rice vermicelli (bee hoon); 150 g Squid, cleaned and sliced into rings; 3 Eggs; 5 Garlic cloves, minced; 80 g Pork lard, diced small (or 3 tbsp lard); 2 tbsp Fish sauce; 1 tbsp Light soy sauce; 1 tsp White pepper; 50 g Garlic chives, in 4 cm lengths; 100 g Bean sprouts; 3 Sambal belacan and calamansi limes, to serve

Egg noodles and rice vermicelli fried together in a wide wok, then flooded with a prawn-and-pork-bone stock that has simmered for hours and left to soak it up until the noodles are wet, sticky and taste of the sea. Pork lard cubes, sambal and a squeeze of calamansi finish it. The stock is the whole dish.

Quelle

Rezept von Chinese-Singaporean hawker stalls · 🏺 Traditionell · Teochew, Hokkien and Cantonese stall cooking in Singapore's hawker centres and coffee shops

Singapore · the wet fried noodle — An ownerless hawker dish, so no cook is credited. The cited article's Singapore section confirms Hokkien mee there as egg and rice noodles stir-fried with egg, pork, prawns and squid, its key being a prawn-and-pork-bone broth simmered for hours, served with sambal and calamansi, traditionally with fried lard cubes, sometimes on opeh leaf with garlic chives. The stock ratio, the covered-simmer step, the wet-noodle cue and quantities are this book's own.

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Zubereitung im Video · 3 Videos

Gastro Alchemy Nomadette Eats The Meatmen Channel

⏱ 150 Min.🍽 3 Portionen🔥 560 kcal🇸🇬 Singapur🌶️

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Zubereitung

Peel the prawns, keeping every head and shell. Simmer the shells, pork bones and pork belly in the water 90 minutes, skimming at the start. Lift out the belly after 40 minutes and slice it thin. Strain the stock — you want about 800 ml, amber and tasting strongly of prawn.
💡 Ninety minutes, minimum. Every good stall's secret is a stock that has gone longer than seems reasonable. Fry the shells in a little lard first for a deeper colour.
Render the lard cubes slowly in a wok until golden and crisp. Lift out the crisp bits; leave 3 tablespoons of fat in the wok.
Over high heat, fry the garlic 20 seconds, then crack in the eggs and scramble roughly. Add both noodles and toss 2 minutes.
Pour in half the stock. Cover and let the noodles simmer and drink it 3 minutes. Uncover, toss, add the rest of the stock, the prawns, squid and pork slices, and cook 3 minutes more until the prawns are pink and the noodles have absorbed most of the liquid but are still wet.
💡 Wet, not dry. This is the dish's whole difference from every other fried noodle — it should be loose enough that a spoon is useful.
Season with fish sauce, soy and pepper. Add the chives and bean sprouts, toss 30 seconds, and turn off.
Serve topped with the crisp lard, with sambal and calamansi halves on the side to mix in.

💡 Tipps

Penang Hokkien mee is a red prawn soup and KL Hokkien mee is black with dark soy — three cities, three unrelated dishes with one name. This is the Singapore one.
Serve on a square of opeh (areca palm) leaf if you can find one — the stalls that still do it are the ones worth queuing for.