Singapore Hokkien MeePrawn and Squid Noodles
A common Singapore Hokkien mee variation combining egg and rice noodles with pork belly, prawns, squid, and a rich seafood-and-chicken broth.
Prep
25m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Noodles
- 300gEgg Noodles
- 200gRice Noodles
- 30mlVegetable Oil
- 15gGarlic (finely chopped)
- 200gPork Belly (thinly sliced)
- 250gShrimp (peeled)
- 200gSquid Tubes (sliced)
Broth
- 700mlFish Stock
- 300mlChicken Stock
Seasoning
- 30mlSoy Sauce
- 20mlDark Soy Sauce
- 25mlOyster Sauce
Garnish
- 150gBean Sprouts
- 30gChili Paste
- 1pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the fish stock and chicken stock and keep them hot nearby.
- 02
Mix the soy sauce, dark soy sauce, and oyster sauce.
- 03
Heat the vegetable oil in a wok and cook the garlic until fragrant. Add the pork belly and stir-fry until lightly browned.
- 04
Add the shrimp and squid tubes and cook briefly until they begin to firm up.
- 05
Add the egg noodles and rice noodles and toss well.
- 06
Pour in the hot broth a little at a time and cook until the noodles absorb the liquid and become glossy.
- 07
Stir in the seasoning and toss until evenly coated.
- 08
Finish with the bean sprouts and serve with chili paste and lime.
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