Step-by-step guide to cook Singapore Hokkien Mee at home

Posted by Divine Chef on

Hokkien mee.  Every Singaporean will be familiar with this home grown hawker dish. Best eaten in a hot sweltering hawker centre, the good ones will leave you wanting more. This is today's dinner challenge from the FAMILY.  I heard the key to a great tasting Hokkien Mee is the prawn broth and that is really the case.

Ingredients (serves 7)

  •  400g Fresh yellow noodles (I used spaghetti because the noodles needed to cook quite a bit in the broth and I did not want to end up with soggy noodles)
  • 350g thick rie vermicelli
  • 450g whole prawns (peeled with heads, tails, shells set aside for the broth)
  • 350g squid (I didn't use any today because our nearby Fairprice was out of of fresh ones)
  • 250g pork belly sliced thinly
  • 1 pack of fish cake slice thinly
  • 50g spring onions/chives cut into 3 cm strips
  • 1000ml chicken stock (I used my homemade chicken stock paste to make this)
  • 3-4 eggs
  • 3 chopped garlic and 3 chopped shallots
  • Fish sauce, pepper, sesame oil to taste
  • Cooking oil
  • Sambal tomato chilli (bright red sambal chilli) - check out my homemade sambal chilli recipe
  • Small green limes

Directions <Thermomix directions>

  • Saute the prawn heads and shells in about 15ml of cooking oil until fragrant <stir/reverse/5min/varoma>
  • Add chicken stock to the prawn shells to make the prawn broth. Stir and crush the prawn heads and shells
  • Cook the broth for about 40-60min <stir/40min/90 degree>
  • Scald the pork belly, squid and prawns briefly 
  • In your wok, add about 15ml of cooking oil to scramble the eggs and set aside
  • Saute the garlic and shallots until fragrant, add noodles and vermicelli in high heat
  • Add eggs, and 1/3 prawn broth and season with fish sauce, dash of pepper and sesame oil
  • When the sauce looks dry, add some more broth, add cover to braise the noodles on low/medium heat for about 10 minutes
  • Finally add in the fish cake slices, squids, pork slices, prawns, spring onion, and the remaining broth and stir fry
  • Serve with green limes and sambal chilli


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