Singapore Prawn and Pork Ribs Noodle (Hae Mee)

Singapore Prawn and Pork Ribs Noodle (Hae Mee)

Course: Main Course
Cuisine: Singaporean
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 servings
Author: Marvellina
Noodles are served with umami-rich broth made of prawn shells and pork ribs. Recipes for both Instant Pot and cooking on stove-top are included.
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Ingredients

  • 1 lb Chinese yellow noodles or rice noodles/vermicelli or flat rice noodles/kwe tiau or Spaghetti if you want
  • 2 Tbsp cooking oil

For stock:

  • 8 cups water
  • 2 lbs prawn heads and shells combined from large prawns
  • 3 lbs pork ribs cut into 2-inch pieces or leave them in big pieces

Aromatics:

  • 5 cloves garlic peeled and minced
  • 1 star anise
  • 1 tsp white peppercorns

Seasonings:

Serve with:

  • 2 cups fresh bean sprouts
  • 1 small bunch of water spinach/kangkung pick the leaves and tender stems
  • 1 large piece fried fish cake sliced (optional)
  • 4-5 red chili (chopped)
  • Soy sauce for the chili

Instructions

  • If using water spinach/kangkung and bean sprouts, bring a medium pan of water to a boil, cook the bean sprouts briefly about 30 seconds in boiling water. Then blanch water spinach briefly for about 1-2 minutes. Turn off the heat, drain and run them under cold water. Set aside
  • Prepare the noodles by bringing a large pot of water to a boil, depending on which type of noodles you use, follow the instruction on cooking the noodles. Set aside

Blanch the prawns:

  • Clean and devein all the prawns you have. Save about 2 lbs of the shells and heads for making stocks and about 18-20 piece of the large prawns to serve with noodles
  • Bring a small pot of water to a boil and then blanch the prawns you will be serving with the noodles briefly until they turn pink and cooked through. Remove and set aside

Blanch the pork ribs:

  • Bring a large pot of water (enough to cover the pork ribs) to boil. Put in the pork ribs and blanch it until the pork started to turn color, about 5 minutes and turn off the heat. Drain the water and set aside. Clean the pot up of any scums. This step is to get rid of the "meaty" smell from the ribs

Prepare the prawn stock:

  • Preheat a large pot over medium heat. Add 2 Tbsp of oil and saute the garlic for about 30 seconds. Add prawn heads, shell, and tails and saute until they are fragrant and the color changes to orange. Add the water and bring to a boil and then let it gently simmer for 10 minutes
  • Strain the stock and discard the shells

Making the soup base with Instant Pot:

  • Pour the prawn stock into the inner pot of instant pot. Add pork ribs, star anise, white peppercorns, and seasonings. Close the lid. Press Pressure Cook, High Pressure and set the timer for 15 minutes. If you leave the ribs whole, pressure cook for 30 minutes. When the timer is done, wait 10 minutes and then turn steam release handle to venting. Wait until the pressure valve goes all the way down and then open the lid
  • Proceed to adjust the taste to your liking step below

Making the soup base on stove-top:

  • Pour the prawn stock into another clean pot. Add pork ribs, star anise, white peppercorns, and seasonings. Bring it to a boil and then lower the heat and let it simmer for about 1 to 1 1/2 hour or longer until the ribs are tender but not falling apart

Adjust taste to your liking:

  • Once the soup base is done cooking, have a taste of the soup and add more salt and/or sugar if needed. The soup base should be savory but with just a hint of sweetness

Serving:

  • Portion individual cooked noodles, water spinach, prawns, ribs, and fish cake slices (if using) into serving bowls. Ladle the hot soup over the noodles and everything else
  • Serve with chopped red chili doused in soy sauce if you prefer