Hokkien Mee

Classic Singaporean dish made with noodles steeped in flavourful soup stock and stir-fried with prawns and cut squid.


  • 150g Emerald Whole Squid Portion (Loligo)
  • 450g Vannamei White Shrimp
  • 300g Bee Hoon
  • 300g Yellow Noodles
  • 200g Pork Belly
  • Chicken Stock
  • 3 Eggs
  • Spring Onion
  • Garlic
  • Pepper
  • Fish sauce
  • Chives
  • Sambal chilli
  • Small red chilli
  • Lime


  1. Remove prawn heads and fry it in oil until it becomes fragrant. Then add it and the chicken stock into a pot to boil for 45 minutes.
  2. Add the pork belly into the stock and boil for yet another 45 minutes, then remove it and portion into thin strips.
  3. Add oil, garlic and egg into a wok and scramble the 3 ingredients together.
  4. Add in all the noodles and fry for 3 - 4 minutes at high heat
  5. Add the prawn stock and seasoning and continue frying at high heat until the stock becomes very concentrated.
  6. Once stock becomes concentrated, add in another portion of stock and turn down the heat, allowing the ingredients to be braised on medium heat.
  7. After braising for 4 minutes, place in squid, prawns, pork belly slices, chives with all the remaining stock. Fry until the ingredients are all cooked.
  8. Plate all the ingredients and finish off with chopped small red chilli, sambal chilli, and a lime.