Singaporean Hokkien Mee Recipe

Singaporean Hokkien Mee is a mixture of thick rice vermicelli and yellow noodles, fried first with eggs until fragrant. It is then braised in rich, flavorful shrimp broth. Hokkien Mee is served with squid, sliced pork belly, shrimp and chives, garnished with Sambal chili paste, and topped off with a squirt of fresh lime juice.

Hokkien Mee is a national favorite dish in Singapore, and has become an international favorite, as well. Try some – you will soon see why!

Hokkien Mee (Photo Attributed to Author: Jpatokal)

Singaporean Hokkien Mee Recipe-

Ingredients:

10 oz. white rice vermicelli
10 oz. lo mein egg noodles
1 lb. fresh, whole jumbo shrimp
12 oz. fresh squid
8 oz. pork belly
2 oz. fresh chives, chopped
26 oz. chicken stock
3 large chicken ggs
t tbsp. minced garlic
pure peanut oil, for frying

For the Seasoning-

1/2 tbsp fish sauce
pepper, to taste
roasted, hot sesame oil, to taste

For the Garnish-

Sambal Chili Paste
fresh squeezed lime juice

Directions:

Peel the shrimp; remove the heads and reserve them.
Heat 1 tablespoon of peanut oil in a wok over high flame until almost smoking; stir-fry the shrimp heads until fragrant.
Bring the chicken stock to a boil in a cooking pot, add in the fried shrimp heads, and boil for 45 minutes to an hour. Remove the heads and discard.
Next, add the pork belly into the stock and boil for anther 45 minutes. Remove the pork belly and allow to cool enough to handle, then cut it into thin strips.
In another pot of boiling water, blanch the squid and the shrimp. Drain them, and crosscut the squid into rings.
Again using a hot wok, add in another tablespoon of oil, and stir-fry the garlic until fragrant. Add in the eggs and scramble them.
Keeping the heat on high, add in the noodles and vermicelli. Fry for a few minutes, stirring, until the noodles are just beginning to sear.
Now add in 1/3 of the chicken/shrimp stock and the seasonings. Fry until stock is nearly evaporated. Then, add another 1/3 of the stock. Cover the wok, lower the heat to medium low, and braise the noodles for 6 to 7 minutes.
Finally, add and stir in the squid, shrimp and chives and fry it all together. Add in enough of the remaining stock to just “juice the mix up” some, and fry for 1 minute more.
Serve your Hokkien Mee garnished with some sambal chili paste, and topped off with a sprinkling of fresh lime juice.

Note: For more delicious recipes from Singapore, click here.