Prawn and Pork Ribs Noodle Soup

It comes as no secret that a good bowl of Prawn Noodles lies in a few factors, the texture of the noodles, prawns cooked just right QQ, chop stick tender pork ribs and last but not least THE BROTH. Many of us who love hawker fare will definitely love a good bowl of soupy Prawn Noodles, and we’re no execption!
The key is in adding a good amount of prawn heads, and boil it for 2 whole hours with the pork ribs. While doing all that, make sure that you use good prawns as well, for optimal flavor. Cooking your own bowl will most certainly warm your soul up!
The soup is enough for 4 pax serving, for the noodle portion just multiply accordingly

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500g pork ribs
1kgs large prawns (peel and shells set aside)
a bunch of kangkong (washed and cut into 5cm)
100g bean sprouts
4tbsp oil
4cloves sliced garlic (sliced)
2star anise
5 cloves
80g ikan bilis
3tbsp brown sugar
2litres of boiling water
2tbsp white peppercorns
30g rock sugar
1tbsp fish sauce
¼tsp white pepper powder
1tbsp dark soya sauce
1tbsp salt (adjust to taste)
chili powder for garnish
50g fried shallots
Noodle per serving
200g yellow noodle
25g bean sprouts
handful of kangkong



Wash 1kg of prawns, peel and set the shells aside
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scald 500g pork ribs with hot water
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To a pot add 4 tbsp oil, add sliced garlic and stir fry till fragrant
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next add prawn shells and stir fry till they turn red
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add 2 star anise, 5 cloves, 80g ikan bilis, and 3 tbsp brown sugar, mix evenly
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Then add 1.5 litres of boiling water, add in blanched pork ribs, 2 tbsp white peppercorns, 30g rock sugar, 1 tbsp fish sauce, ¼ tsp white pepper powder, and 1 tbsp dark soya sauce
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bring to boil, lower the heat and simmer for at least 2 hours
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remove and drain stock, pick out the pork ribs and set aside
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skim and top layer of stock
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blanch prawns in the stock for 2-3 mins (don’t overcook them so they stay crunchy)
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adjust seasoning of stock add 1 tbsp salt (according to taste)
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blanch 200g yellow noodles with 25g bean sprouts and a handful of kangkong
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add pork ribs and prawns to noodle, and fill bowl with hot stock
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add a sprinkle of chili powder and 1 tbsp of fried shallots
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