Prawn and Pork Ribs Noodle Soup – 排骨虾面

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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  • Servings: 4 pax

  • Time: 2 hr 15 min

  • Skill: Easy


  1. 500g pork ribs

  2. 1kgs large prawns (peel and shells set aside)

  3. a bunch of kangkong (washed and cut into 5cm)

  4. 100g bean sprouts

  5. 4 tbsp oil

  6. 4 cloves sliced garlic (sliced)

  7. 2 star anise

  8. 5 cloves

  9. 80g ikan bilis

  10. 3 tbsp brown sugar

  11. 2 litres of boiling water

  12. 2 tbsp white peppercorns

  13. 30g rock sugar

  14. 1 tbsp fish sauce

  15. ¼ tsp white pepper powder

  16. 1 tbsp dark soya sauce

  17. 1 tbsp salt (adjust to taste)

  18. chili powder for garnish

  19. 50g fried shallots

  20. Noodle per serving

  21. 200g yellow noodle

  22. 25g bean sprouts

  23. handful of kangkong


  1. Wash 1kg of prawns, peel and set the shells aside

  2. scald 500g pork ribs with hot water

  3. To a pot add 4 tbsp oil, add sliced garlic and stir fry till fragrant

  4. next add prawn shells and stir fry till they turn red

  5. add 2 star anise, 5 cloves, 80g ikan bilis, and 3 tbsp brown sugar, mix evenly

  6. 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

  7. bring to boil, lower the heat and simmer for at least 2 hours

  8. remove and drain stock, pick out the pork ribs and set aside

  9. skim and top layer of stock

  10. blanch prawns in the stock for 2-3 mins (don’t overcook them so they stay crunchy)

  11. adjust seasoning of stock add 1 tbsp salt (according to taste)

  12. blanch 200g yellow noodles with 25g bean sprouts and a handful of kangkong

  13. add pork ribs and prawns to noodle, and fill bowl with hot stock

  14. add a sprinkle of chili powder and 1 tbsp of fried shallots

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