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Classic Hokkien Mee – Braised Noodles with Seafood Hokkien Style Recipe

Classic Hokkien Mee - Braised Noodles with Seafood Hokkien Style Recipe

Classic Hokkien Mee – Braised Noodles with Seafood Hokkien Style Recipe

As the majority of Singapore’s Chinese population is Hokkien, this is an all-time favourite noodle dish. A combination of fresh yellow wheat noodles (Hokkien mee) and rice vermicelli are stir-fried with a mixture of seafood, vegetables and pork. The whole lot is then bathed in rich stock and seasoned to perfection. Robust rather than refined, it makes an excellent lunch or late-night snack.

Ingredients :

  • 250 g (8 oz) medium fresh prawns, shelled and deveined, shells and heads reserved to make stock
  • 1 small squid or fish fillet, cleaned and sliced
  • 3/4 cup (100 g) pork fillet or belly pork, very thinly sliced
  • 2 cups (500 ml) water
  • 1/3 cup (90 ml) oil
  • 4 cloves garlic, minced
  • 250 g (8 oz) fresh yellow wheat noodles (Hokkien mee)
  • 150 g (5 oz) dried rice vermicelli (beehoon), soaked in hot water to soften, then cut into short lengths
  • 5 stalks chye sim or bok choy leaves, rinsed and sliced
  • 1 cup (75 g) bean sprouts
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground white pepper
  • 1 egg, lightly beaten
  • Fresh coriander leaves (cilantro), chopped, or finely shredded carrot, to garnish (optional)
  • Sambal Belachan
  • Small limes (limau kasturi), halved, to serve

Method :

  1. Prepare the Sambal Belachan.
  2. Make a stock by placing the prawns, reserved prawn shells and heads, squid or fish, pork and water in a pot and bringing it to a boil for 2 to 3 minutes. Strain and reserve the stock. Set the seafood and meat aside. Discard the prawn shells and heads.
  3. Heat the oil in a wok over medium heat, add the garlic and stir-fry for a 1 minute until light brown. Add the prawns, squid and pork, and stir-fry briskly for a few seconds. Then add 11/2 cups (375 ml) of the stock and simmer for another minute.
  4. Increase the heat to high, add both types of noodles, chye sim, bean sprouts, soy sauce and pepper. Stir-fry briskly until all ingredients are mixed, about 2 to 3 minutes. Then add the egg and cook for about a minute until the egg is cooked. Garnish with fresh coriander leaves or shredded carrot, if using. Serve with a small bowl of Sambal Belachan and lime halves on the side.

Note : It is essential to cook the noodles over very high heat to ensure that most of the Stock evaporates by the time the noodles are cooked.

Serves 4-6
Preparation time : 30 mins
Cooking time : 10 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Fried Kway Teow – Char Kway Teow”