SINGAPOREAN FRIED HOKKIAN NOODLEFried Hokkian noodle/ fried Hokkian mee is also another popular Singaporean’s hawker food. As I mentioned before, Hokkian noodle refers to the thickness and roundness of the noodles. With Singaporean fried Hokkian noodle though, they usually mix the Hokkian noodle with thick rice noodles, so there are contrast of yellow and white colors in the dish.

The noodles are usually stir-fried in pork lard for extra flavor. If you choose not to use pork lard, you can use healthier cooking oil such as olive oil, grapeseed oil, canola oil, etc. The stir-fried noodles are rather “saucy” but not “soupy” and are normally stir-fried with seafood such as prawns and squid. The noodles are always accompanied by sambal chili and kalamansi. Don’t sweat it if you can’t find kalamansi though. I couldn’t find it here in the U.S., so, I just used regular fresh lime.


What you will need:
  • 1 lb (500 g) yellow noodles
  • 7 oz (200 g) thick rice noodles
  • 1.5 oz (40 g) jumbo prawns (shelled and deveined)
  • 1.5 oz (40 g) squids
  • 4 eggs
  • 1 Tbsp chopped garlic
  • 3 Tbsp fish sauce
  • 3 Tbsp chives (cut into 1-inch pieces)
  • 1 handful of bean sprouts (washed and drained)
  • 1½ cups chicken stock
  • 6 Tbsp of pork lard or other cooking oil of your choice
  1. Heat a large wok or if you don't have a wok, you can use a large skillet. Add the pork lard/oil, garlic and eggs and stir-fry for 30 seconds
  2. Add both noodles and fish sauce, stir-fry for 2 minutes
  3. Add chicken stock to deglaze and enough to cover noodles. Cover with a lid and reduce for 3 minutes
  4. Add prawns and squid and simmer for 5 minutes or until the stock has slightly thickene. Adjust the taste by adding more fish sauce if necessary. Add the bean sprouts, turn off the heat and stir to mix everything. Garnish with chives and serve immediately with sambal chili and kalamansi/limes


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