ISA Featured International Dish: Singapore Fried Hokkien Mee
Description:
One of the must-try hawker dishes in Singapore, the Singapore Fried Hokkien Mee is a heady concoction of yellow noodles and white thick rice vermicelli, fried into semi-wet perfection with a delicious blend of prawn broth and chicken stock. This delightfully fragrant noodle dish is usually garnished with prawns, squid, fried eggs and pork belly. Best served with a spritz of lime juice and sambal chilli, the sharp and intense flavors of the lime and chilli perfectly complement the dish’s rich prawn flavors and starchy goodness. Bursting with intense seafood aromas, boasting springy and moist noodles, this dish will leave you slurping for more!
Not easily found in Evanston or Chicago, we recommend you try making it yourself! This dish is not too complicated to make, but ensure that you get your hands on good prawn stock before firing up that wok. Good prawn stock may be hard to come by in these parts, but is truly essential to making good Singapore Fried Hokkien Mee.
Singapore Fried Hokkien Mee Recipe:
To Buy:
- 250g Yellow Noodle
- 250g White thick rice vermicelli
- 400g Prawn
- 350g Squid (Sotong)
- 200g Pork Belly
- 40g Green chives
- 750ml Chicken stock
- 3 Eggs
- 5g Chopped garlic
To Season:
- 1/2 tbsp Fish sauce
- 1 dash Pepper
- 1 dash Sesame oil
To Cook!:
1. Peel the prawn head. In a hot wok, add a tablespoon of oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour.
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips.
3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear.
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat for 5 to 7 minutes.
7. Lastly add in prawn, squid, and chives. Fry them together. Add remaining stock, fry for 1 minute and plate. Serve with sambal chilli and lime.
Now that the hard work’s all done, enjoy your Singapore Fried Hokkien Mee!