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Singapore Hokkien Mee
A beloved Singaporean noodle dish featuring thick yellow noodles and rice vermicelli stir-fried in a rich, savory prawn broth, often served with sambal chili. The key to its deliciousness lies in the depth of flavor from the prawn stock and the 'wok hei' (breath of the wok) from high-heat stir-frying.
đ§ Ingredienser
- 500 g Prawn heads and shells(for stock)
- 500 g Pork bones(blanched, for stock)
- 50 g Dried anchovies (ikan bilis)(for stock)
- 2 liters Water(for stock)
- 250 g Yellow noodles(fresh)
- 150 g Rice vermicelli (bee hoon)(fresh or dried, soaked if dried)
- 8-12 large Prawns(peeled and deveined, shells reserved for stock)
- 1 medium Squid(cleaned and sliced)
- 300 g Pork belly(sliced)
- 2 large Eggs(lightly beaten)
- 4 cloves Garlic(minced)
- 1 bunch Chinese chives (koo chye)(cut into 5cm lengths)
- 60 g Bean sprouts(rinsed)
- 1 tsp Fish sauce(to taste)
- 1/4 tsp Dark soy sauce(to taste)
- 1/2 tsp White pepper(freshly ground)
- 3 tbsp Cooking oil or lard
- 2 halved Lime(for serving)
- to taste Sambal chili(for serving)
đšâđł Instruktioner
- 1
Prepare the prawn stock: In a large pot, combine water, blanched pork bones, dried anchovies, and reserved prawn shells. Bring to a boil, then reduce heat and simmer for at least 1 hour. Strain the stock and set aside.
â±ïž 1 hour - 2
In a wok or large skillet, heat 1 tbsp of oil over medium-high heat. Add the beaten eggs and scramble until semi-set. Remove from wok and set aside.
â±ïž 2 minutes - 3
Add another 1 tbsp of oil to the wok. Add minced garlic and stir-fry until fragrant. Add the yellow noodles, rice vermicelli, prawns, squid, and pork belly. Stir-fry for 2-3 minutes.
â±ïž 3 minutes - 4
Add 2 ladles of prawn stock to the noodles. Stir-fry on high heat until the stock is mostly absorbed. Add fish sauce, dark soy sauce, and white pepper. Stir well.
â±ïž 5 minutes - 5
Add another 2 ladles of prawn stock, cover the wok, and braise on low heat for about 5 minutes, or until the noodles are tender and have absorbed most of the liquid.
â±ïž 5 minutes - 6
Add the scrambled eggs, Chinese chives, and bean sprouts to the wok. Toss gently to combine. Cook for another 1-2 minutes until the chives are wilted and bean sprouts are slightly tender-crisp.
â±ïž 2 minutes - 7
Serve hot, garnished with lime wedges and sambal chili on the side.
đĄ Proffstips: Adjust the amount of stock added to achieve your desired level of sauciness.
đĄ Proffstips
- âThe quality of the prawn stock is crucial for the flavor of Hokkien Mee. Use plenty of prawn heads and shells for a richer broth.
- âEnsure your wok is very hot before stir-frying the noodles to achieve 'wok hei'.
- âDon't overcook the noodles; they should be tender but still have a slight bite.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes include clams in the stock for added seafood flavor.
- A dash of MSG can be added for extra umami, though it's optional.