Hokkien Mee

-serves 4

Singapore Hokkien Mee is a classic hawker dish that’s all about rich seafood flavors, smoky wok hei, and the perfect balance of noodles. Unlike typical stir-fried noodles, this dish is first braised in a fragrant prawn stock, infusing every bite with umami goodness before being lightly tossed over high heat.

Our easy version skips the pork but keeps all the deep, comforting flavors of the original. Made with a mix of yellow noodles and thick bee hoon (rice vermicelli), fresh prawns, fish cakes, and a flavorful seafood broth, this dish is light, delicious, and perfect for home cooking. A squeeze of lime and a dollop of sambal chili bring the whole dish together, adding the perfect kick of spice and acidity.

Whether you’re a fan of Singapore’s vibrant street food scene or simply love a good noodle dish, this quick and easy Hokkien Mee recipe will bring the taste of the hawker center straight to your kitchen!

Why You’ll Love This Recipe:
✅ No pork, all the flavor – Perfect for seafood lovers!
✅ Simple & easy to make – No complicated steps, just great taste.
✅ Braised, not just stir-fried – Noodles soak up the rich seafood stock for extra depth.
✅ Authentic Singaporean hawker-style taste – Smoky, savory, and totally satisfying.

💡 Pro Tip: The secret to the best Hokkien Mee? A rich seafood broth! Don’t skip simmering the prawn heads—it makes all the difference!

👉 Want to master this dish hands-on? Join our local cooking class and bring authentic Singaporean flavors to your home!

Do check out our resident our chef's special tips on Instagram

Ingredients for Hokkien Mee

500g whole prawns
750ml quality chicken stock
1 teaspoon whole black peppercorns
2 cloves minced garlic
1/2 teaspoon sugar
200g fish cakes
20g chopped garlic
3 eggs, crack into a bowl
250g yellow noodle
250g white thick rice vermicelli
40g green chives
Oil or lard, for cooking

Seasoning
1 tablespoon fish sauce
1 dash white pepper
1 dash sesame oil

To serve:
Sambal Belacan
Kalamansi Lime

Recipe

Remove prawn heads from whole prawns. In a hot wok, add 1 tablespoon oil and fry prawn heads until fragrant and pink. Add white peppercorns and minced garlic - stir well to combine and stir-fry on high heat until the prawns take on some color. Add sugar, chicken stock - stir well, then gently mash the prawn heads with a potato masher to release maximum flavor. Bring to the boil, then reduce heat to low and simmer the broth for at least 30 minutes.
While prawn stock is cooking, clean prawns. Slice fish cakes and set aside.
When stock is ready, remove prawn heads. Add prawns into the stock to cook. When the prawns turn pink in color (about 2 minutes), remove prawns using a spider and set aside.
Heat up a wok on high flame, and add a tablespoon oil or lard. Add chopped garlic and fry until fragrant. Add eggs and scramble them. Push to one side of the wok.
Add another tablespoon oil and add the noodles. Stir fry gently till noodles just begin to sear, taking care not to break the noodles. Add about 1cup of prawn stock. Fry until stock is almost dry. Next add another cup of prawn stock. Check noodles for doneness at this point and cover the wok to braise the noodles for 1-2 minutes, if necessary. Season with fish sauce, white pepper, and sesame oil.
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.