Singapore Hokkien Mee - don't sleep on this one!

now who says you can't be your own hawker at home?

we like to believe that Hokkien Mee lives deeply in the hearts of most Singaporeans and that everyone has a their favourite go-to spot. what if we told you that it’s actually relatively easy to make at home?

recently, our buddy and culinary mentor @thepantryboy took over our kitchen to show us his secretly-guarded (well it’s not so secret now huh), foolproof recipe for homestyle Hokkien Mee. we managed to barge in right after he prepared a plate of it, and BOYYY it was PURE HEAVEN… the saucy mee was rich & umami and the gelatinous texture of pork belly tied it all together. the extra step of charring the noodles on high heat made all the difference in imparting a smoky flavour as well as protecting the integrity of the noodles in order to not have it become mushy.

now, it’s probably no use talking about his Hokkien Mee at length. the proof of success is in the recipe below. try it out and let us know in the comments how it turns out!

@nomies.congl slurping on a saucy plate of hokkien mee in this weather would be so shiokk rn 🤤🍜☔ @thepantryboy #hokkien #noodles #sgfoodie #sgfood

Tiktok failed to load.

Enable 3rd party cookies or use another browser

@thepantryboy ‘s ULTIMATE Hokkien Mee Recipe
(non-halal)
serves 2 to 3

ingredients

• 3 tbsp lard OR vegetable oil

• 250g yellow noodle

• 250g thin bee hoon, soaked to soften

• 400g prawn

• 350g squid

• 200g pork belly

• 5 sprigs garlic chives

• 750 g pork stock (can substitute to chicken stock)

• 3 eggs

• 3 cloves garlic, minced

• 3 tbsp fish sauce

• 2 tsp ground white pepper

• sesame oil, as needed

• 1/2 cup sambal, for garnish

• 3 calamansi, halved

  directions:

1. peel the prawn heads. in a hot wok, add 1 tablespoon of oil and fry the prawn heads until fragrant and becomes fully red. add the fried prawn heads to the pork stock & pork belly, simmer 45 mins.

2. take out the pork belly, let it cool to room temperature and slice thin.

3. blanch the peeled prawns & squid into boiling stock until just cooked.

4. in a wok on medium heat with 3 tbsp lard, saute garlic until fragrant. add egg and scramble it until fully cooked.

5. add in the yellow noodles and bee hoon. raise the heat to high and press the noodles down to give the surface a nice char. toss and repeat.

6. then, add in the pork-prawn stock and stir well to coat the noodles. lower the heat to medium, cover wok with a lid and and braise noodles for 4-5 minutes.

7. remove lid and toss well add in the pre-blanched seafood and season with fish sauce and pepper, to taste. add in the garlic chives, give it a quick stir and serve onto a plate.

8. garnish with sambal and squeeze calamansi on top before enjoying!