Main Dish
Hokkien Mee
By (Jurong)
Shared by SG Recipe Book, grandfather
Rich prawn and pork stock braised noodles with yellow noodles and bee hoon, topped with crispy pork lard.
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https://sgrecipebook.com/r/x4Hn2P
Ingredients
Preparation
- 1
Make stock: Fry prawn heads and shells until red, add water and simmer for 30 minutes.
- 2
Heat wok with lard, fry garlic until golden.
- 3
Add pork belly and fry until slightly crispy.
- 4
Add prawns and cook until pink, remove and set aside.
- 5
Add both noodles to wok, pour in stock gradually.
- 6
Let noodles absorb the stock, stirring occasionally.
- 7
Push noodles aside, scramble eggs in wok, then mix together.
- 8
Add bean sprouts, return prawns, toss well.
- 9
Serve with sambal, lime wedges, and crispy lard bits.
Tips from Ah Kong
"The secret is in the stock - use lots of prawn heads and shells for that deep umami flavor."