Hokkien Mee
-serves 4
The ever-popular Hokkien Mee in 5 minutes - trick is to keep everything ready and on hand. Do check out our resident Chef Elsie Loh’s special tips on Instagram

Ingredients for Hokkien Mee

250g whole prawn
750ml chicken stock
200g fish cake
20g chopped garlic
3 eggs, crack into a bowl
250g yellow noodle
250g white thick rice vermicelli
40g green chives
Oil, for cooking

Seasoning
1 tablespoon fish sauce
1 dash white pepper
1 dash sesame oil
 
To serve:
Sambal Belacan
Kalamansi Lime

Recipe
  1. Remove prawn heads from whole prawns. In a hot wok, add 1 tablespoon oil and fry prawn heads until fragrant. Add chicken stock and boil over medium heat for 20 minutes.
  2. While prawn stock is cooking, clean prawns. Slice fish cake and set aside.
  3. When stock is ready, remove prawn heads. Add prawns into the stock to cook. When the prawns turn pink in color (about 2 minutes), using a pair of tongs pick the prawns out, and place them on a plate.
  4. Heat up wok and add 1 tablespoon oil. Add chopped garlic and fry till fragrant. Add eggs and scramble them.
  5. Increase heat and add the noodles. Stir fry gently till noodles just begin to sear, taking care not to break the noodles. Add 1/3 of prawn stock. Fry until stock is almost dry. Next add another 1/3 of prawn stock. Cover the wok to braise the noodles on medium low heat (5 mins). Season with fish sauce, white pepper, and sesame oil.
  6. Lastly add in prawn, fish cakes, chives and fry together. Heat remaining stock. Scoop noodles onto serving plates. Ladle stock as per liking. Serve with sambal belacan and lime.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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