Singapore-Style Hokkien Mee
Singapore-Style Hokkien Mee
Ingredients
For the Hokkien Mee
- 6 tablespoons lard
- 5 garlic, cloves, minced
- 4 eggs
- 1 pound yellow noodles, (approximately 2 handfuls), blanched
- 8 ounces bee hoon, (approximately 2 handfuls), rehydrated and blanched
- 8 ounces fish cake, sliced
- 12 ounces prawns, peeled and deveined
- 8 ounces pork belly, sliced thinly
- 8 ounces squid, cleaned and sliced into rings
- 1/2 cup chives, chopped (approximately 1 handful)
- 1 cup bean sprouts, (approximately 1 handful)
- 2 tablespoons fish sauce, or to taste
- 3 tablespoons soy sauce, or to taste
- 2 cups pork and seafood stock
For Garnish
- 2 tablespoons crispy lard
- 2 tablespoons sambal, or to taste
- 1 fresh chili, sliced, for garnish
Instructions
- 1
Heat the lard in a large wok or skillet over medium-high heat. Add the minced garlic and fry until fragrant, about 1 minute.
⏱️ 2 min
- 2
Push the garlic to one side of the wok. Crack the eggs into the empty space and scramble them until just set, then break them into smaller pieces and mix with the garlic.
⏱️ 3 min
- 3
Add the blanched yellow noodles and rehydrated bee hoon to the wok. Stir-fry for 2-3 minutes, allowing the noodles to char slightly for a smoky flavor.
⏱️ 3 min
- 4
Add the sliced pork belly, prawns, squid, and sliced fish cake to the wok. Stir-fry until the proteins are almost cooked through, about 3-4 minutes.
⏱️ 4 min
- 5
Season the mixture with fish sauce and soy sauce, stirring well to combine. Pour in the pork and seafood stock and bring to a simmer.
⏱️ 2 min
- 6
Continue to simmer for about 5 minutes, allowing the noodles to absorb the flavors and the sauce to thicken slightly. Stir occasionally.
⏱️ 5 min
- 7
Stir in the chopped chives and bean sprouts. Cook for another 1-2 minutes until the vegetables are just tender-crisp.
⏱️ 2 min
- 8
Serve the Singapore-Style Hokkien Mee hot, garnished with crispy lard, a dollop of sambal, and fresh sliced chili.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Singapore-Style Hokkien Mee
For the Hokkien Mee
- 6 tablespoons lard
- 5 garlic, cloves, minced
- 4 eggs
- 1 pound yellow noodles, (approximately 2 handfuls), blanched
- 8 ounces bee hoon, (approximately 2 handfuls), rehydrated and blanched
- 8 ounces fish cake, sliced
- 12 ounces prawns, peeled and deveined
- 8 ounces pork belly, sliced thinly
- 8 ounces squid, cleaned and sliced into rings
- 1/2 cup chives, chopped (approximately 1 handful)
- 1 cup bean sprouts, (approximately 1 handful)
- 2 tablespoons fish sauce, or to taste
- 3 tablespoons soy sauce, or to taste
- 2 cups pork and seafood stock
For Garnish
- 2 tablespoons crispy lard
- 2 tablespoons sambal, or to taste
- 1 fresh chili, sliced, for garnish
Instructions
- 1
Heat the lard in a large wok or skillet over medium-high heat. Add the minced garlic and fry until fragrant, about 1 minute.
⏱️ 2 min - 2
Push the garlic to one side of the wok. Crack the eggs into the empty space and scramble them until just set, then break them into smaller pieces and mix with the garlic.
⏱️ 3 min - 3
Add the blanched yellow noodles and rehydrated bee hoon to the wok. Stir-fry for 2-3 minutes, allowing the noodles to char slightly for a smoky flavor.
⏱️ 3 min - 4
Add the sliced pork belly, prawns, squid, and sliced fish cake to the wok. Stir-fry until the proteins are almost cooked through, about 3-4 minutes.
⏱️ 4 min - 5
Season the mixture with fish sauce and soy sauce, stirring well to combine. Pour in the pork and seafood stock and bring to a simmer.
⏱️ 2 min - 6
Continue to simmer for about 5 minutes, allowing the noodles to absorb the flavors and the sauce to thicken slightly. Stir occasionally.
⏱️ 5 min - 7
Stir in the chopped chives and bean sprouts. Cook for another 1-2 minutes until the vegetables are just tender-crisp.
⏱️ 2 min - 8
Serve the Singapore-Style Hokkien Mee hot, garnished with crispy lard, a dollop of sambal, and fresh sliced chili.
⏱️ 1 min