Mee Hoon Kueh (Hand-pulled Noodles)

Mee Hoon Kueh (Hand-torn Noodle)

Course: Entree
Cuisine: Singaporean
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting the dough: 1 hour
Total Time: 45 minutes
Servings: 4 servings
Author: Marvellina
Learn how to make soft and slightly chewy mee hoon kueh served in anchovies-based stock, minced meat, poached eggs, fried anchovies.
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Mee Hoon Kueh:

  • 2 cups all purpose flour
  • 1/4 cup water and add more as needed
  • 1/2 tsp salt
  • 2 eggs
  • 1 Tbsp cooking oil of your choice


  • 8 oz ground pork
  • 1 Tbsp sesame oil
  • Pinch of salt and white pepper powder
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 Tbsp corn starch


  • 1/2 cup small to medium-size dried anchovies to make the soup
  • 10 cups water
  • 5 dried shitake mushrooms
  • 6 cloves garlic peeled and smashed
  • 1 tsp sugar
  • Salt to taste

Other ingredients:

  • Cooking oil
  • 1 large bunch of yu choy trim off large stems and cut into small bite-size pieces
  • 1/2 cup large-size dried anchovies deep-fried and set aside
  • 4 large eggs


  • 2 stalks of green onion finely chopped
  • Fried crispy shallots available at Asian grocery store
  • 5-6 mixture of red and green bird's eye chili and doused in soy sauce finely chopped


  • Mix all the ingredients for the meat together, cover and set aside in the refrigerator for 30 minutes

Frying dried anchovies:

  • Preheat a small to medium pan with some oil, just enough to cover the anchovies. Fried the anchovies until golden brown. Remove and place on absorbent paper towel to absorb some extra oil

Making the soup:

  • In a large pot, add in water and bring to a boil. Add in the anchovies, mushrooms, and garlic and lower the heat and let simmer for about 30 minutes. Season with some sugar and salt to taste. Remove the shitake mushrooms and when they are cool enough to handle, slice them thinly and put them back into the soup

Mee Hoon Kueh Dough:

  • Mix all the ingredients for mee hoon kueh, except for oil, in a large mixing bowl. Start with about 1/4 cup of water and knead with your cleaned hands until it forms a large dough and no longer sticks to your hands. You may need to add more water or more flour to get to that point. Let the dough rest for at least 1 hour and cover with damp cloth. You can leave it in the refrigerator 24 hours prior to cooking too
  • When ready to use the dough, Prepare a big pot of boiling water with some salt and 1 Tbsp of cooking oil. When the water is boiling, start pinching off small pieces of dough and flatten with your fingers and pulling it into thin wide sheets of irregular shape noodles. into the boiling water. Cook for about 1 minute and then transfer to the next step

When ready to serve (cooking for 1 portion at a time):

  • Ladle about 2 large scoops of soup base along with few slices mushrooms in a saucepan. Bring the soup to a boil. Put the half-cooked mee hoon kueh here, the yu choy and continue to cook for another 30 seconds.  Scoop about 1 Tbsp of the meat paste you prepare earlier into the soup, continue to do so for 3-4 more times. Crack in the whole egg into the soup without stirring and let the egg white turn white but yolk is still runny 
  • Gently transfer into serving bowl. Garnish with crispy fried shallots, fried anchovies, green onion and serve with chili on the side if you like