Hokkien Mee

1 hour & 30mins


4 pax

A simple recipe of everyone’s favourite Hokkien Mee – there is little chance you have not tried a variant of this drool-worthy dish.
We used yellow noodles and bee hoon (rice vermicelli) for that slurpiness. This dish is awesomely paired with Pokka Sencha Japanese Tea for that perfect pairing with the broth used. There’s a lot of prawns, squid, and pork so get ready for a good feasting!
P.S. No sugar also means zero calories, which means it’s better for your health after having a full meal. 🙂

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400g yellow noodles
100g thin bee hoon (blanch with hot water)
3 eggs
2tbsp of minced garlic
Bean sprouts (weight)
tbsp fish sauce
1tbsp soy sauce
½tbsp dark soy sauce
5 6 cups of soup broth
2stalks of chives (cut into 1 inch length)
2limes (cut into halves)
2chilli padis (sliced)
Soup stock:
1kg of prawns (deshelled & deveined, reserve shells and heads for stock)
2medium size squids approx. 230g (skin off and sliced in rings)
300g pork belly (blanched and sliced)
500g Pork lard (cut into cubes)
4shallots (chopped)
1tbsp ginger (minced)
2tbsp of garlic (minced)
45g of dried shrimps
2pieces of flat fish
2.5 litres of pork broth



Toast dried shrimps and flat fish separately till dry and fragrant. Blend well together in a blender
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In a stock pot, pour in a generous amount of oil, sauté ginger, garlic ,shallots till fragrant.
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Add in the prawns shells and heads and sauté till cooked well and very fragrant.
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Sprinkle in blended dried shrimps & flat fish. Mix well.
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Add in pork broth and boil together. Let it simmer over medium heat for 45 minutes to 1 hour. Set aside.
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Get ready to fry pork lard pieces over low heat. Upon frying the pork lard initially, sprinkle in 1 or 2 teaspoon of oil over the lard to prevent splattering. Reserve the fats for later use.
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When the stock is ready, filter out all boiled ingredients leaving only the stock behind.
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Blanch prawns with the stock and set aside.
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Blanch squid with the stock and set aside.
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Blanch pork belly with the stock for about 10 – 15 minutes (depending n the thickness of your pork belly) and set aside. Cut the pork belly into bite sizes and set aside.
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In a wok, drizzle in pork lard oil and stir fry eggs swiftly. Push to aside
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Add in more pork lard oil, sauté garlic till fragrant.
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Add in yellow noodles, beehoon and bean sprouts, stir evenly.
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Scope in 2 – 3 ladles of prawn stock and continue to stir fry evenly.
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Add in soya sauce, black sauce and fish sauce. Mix well.
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Scope in more prawn stock to submerge noodles partly and braise noodles till stock has been reduced and absorbed. Stir occasionally. Cover for 5 minutes.
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Add in chives, prawns and , mix well.
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Dish up and serve hot with lime, sambal chilli and sliced chilli padis.
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