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A plate of flavorful noodles topped with shrimp, onion rings, and two lime halves, reminiscent of a classic Hokkien Mee recipe, placed next to a fork, a white napkin, and a bowl of dark sauce.

Flavorful Hokkien Mee Recipe

An asian woman smiling in front of a potted plant.Hannah Lee
A flavorful Singaporean noodle dish stir-fried with prawns, squid, and pork belly, infused with a rich seafood broth and served with a side of sambal chili.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Meal Type Lunch, Main Course
Cuisine Singaporean
Servings 4
Calories 710 kcal
Difficulty Medium
Ingredient Cost $14.50
Shopping Cost$18

Equipment

  • Large wok
  • Mixing Bowl
  • Knife
  • Cutting board

Ingredients
 
 

  • 200 g yellow noodles
  • 200 g rice vermicelli thick
  • 200 g pork belly sliced thinly
  • 200 g prawns peeled and deveined
  • 150 g squid cleaned and cut into rings
  • 4 cloves garlic minced
  • 2 eggs beaten
  • 2 cups broth seafood
  • 1 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons vegetable oil
  • Lime wedges for serving
  • Sambal chili for serving
  • Fresh coriander for garnish

Instructions
 

  • Soak the thick rice vermicelli in warm water for 10 minutes, then drain.
    200 g rice vermicelli
  • Heat the vegetable oil in a large wok over medium-high heat. Add the minced garlic and stir-fry until fragrant.
    2 tablespoons vegetable oil, 4 cloves garlic
  • Add the pork belly slices and stir-fry until they start to brown.
    200 g pork belly
  • Push the pork to one side of the wok and pour in the beaten eggs. Scramble the eggs until just set, then mix with the pork.
    2 eggs
  • Add the prawns and squid, stir-frying until they are just cooked through.
    200 g prawns, 150 g squid
  • Add the yellow noodles and rice vermicelli to the wok, tossing to combine.
    200 g yellow noodles, 200 g rice vermicelli
  • Pour in the seafood broth, soy sauce, fish sauce, and oyster sauce. Toss everything together until the noodles are evenly coated and the broth has mostly absorbed.
    2 cups broth, 1 tablespoon soy sauce, 2 tablespoons fish sauce, 2 tablespoons oyster sauce
  • Serve the Hokkien Mee hot, garnished with fresh coriander and lime wedges, with a side of sambal chili.
    Lime wedges, Sambal chili, Fresh coriander

Notes

For a more intense flavor, prepare the seafood broth by simmering prawn shells and fish bones.
Adjust the spice level of the sambal chili to your preference.
For Halal variations, you can replace the pork belly with chicken slices or another Halal-friendly meat option.
 

Nutrition

Calories: 710kcalCarbohydrates: 64gProtein: 26gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 268mgSodium: 2241mgPotassium: 340mgFiber: 2gSugar: 2gVitamin A: 492IUVitamin C: 3mgCalcium: 76mgIron: 3mg
Keyword Asian Cuisine, Hokkien Mee, Seafood Noodles, Singaporean Noodles

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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