Hokkien Prawn Mee (Singapore Wok-Braised Yellow & Rice Noodles in Rich Seafood Stock) – Authentic Singapore Recipe
Braised directly in rich seafood stock until the noodles absorb every drop, finished with squeezed calamansi lime.
- Country of Origin
- 🇸🇬 Singapore (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Yellow wheat noodles and thick rice vermicelli, Tiger prawns and squid rings, Bean sprouts and garlic chives, Concentrated prawn-and-garlic broth, Fresh calamansi lime
Ingredients for Hokkien Prawn Mee (Singapore Wok-Braised Yellow & Rice Noodles in Rich Seafood Stock) (4 Servings)
- 1.25 lbs (or 2.5 cups) yellow wheat noodles and thick rice vermicelli, prepped into bite-sized pieces
- 1.5 cups tiger prawns and squid rings, washed and trimmed
- 1 cup bean sprouts and garlic chives
- 1 medium onion and 3 cloves garlic, finely minced with concentrated prawn-and-garlic broth
- 1.5 tbsp traditional Singapore seasoning (fresh calamansi lime, sambal belacan)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, concentrated prawn-and-garlic broth, and fresh calamansi lime, sambal belacan for 30 seconds.
- Add yellow wheat noodles and thick rice vermicelli and tiger prawns and squid rings, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Singapore sauce clings glossily to every strand.
- Finish with bean sprouts and garlic chives and serve piping hot.