Singapore Hokkien Mee

200g egg noodles
150g rice vermicelli
200g raw king prawns, peeled (shells reserved)
150g bean sprouts
100g garlic chives, cut into 5cm lengths
2 eggs
3 garlic cloves, finely chopped
2 tablespoons vegetable oil

The Prawn Stock

Prawn heads and shells
20g ginger, sliced
2 garlic cloves, crushed
2 spring onions, roughly chopped
½ onion, sliced
750ml water

The Seasoning

1–2 tablespoons fish sauce
Pinch of salt (optional)

PREPARATION

1. Fry the ginger, garlic, spring onions and onion, then add the prawn shells and heads. Cover with the water, bring to the boil and simmer for 20 minutes, then strain the stock. Soak both noodles in hot water for 3–5 minutes, drain and dry on a clean tea towel. 
2. Blanch the prawns for 1–2 minutes, then set aside. 

COOKING

1. Heat the vegetable oil in a wok over a medium-high heat and scramble the eggs. 
2. Add the bean sprouts and garlic chives, stir-frying briefly until just tender, then remove from the wok. 
3. Add the egg noodles and cook over a medium heat for 4–5 minutes, allowing them to soften and absorb flavour. 
4. Add the rice vermicelli and stir to combine with the egg noodles. 
5. Make space in the wok and fry the garlic until fragrant. 
6. Stir in the fish sauce. 
7. Add a ladle of the prawn stock and cook over a high heat until the noodles absorb the liquid. 
8. Continue adding the stock a ladle at a time until the noodles are rich, glossy and fully flavoured. 
9. Return the vegetables and prawns to the wok and toss everything together until heated through. 
10. Taste for seasoning, garnish with extra garlic chives if desired and serve immediately. 

School of Wok Tips

• Drying the soaked noodles helps them absorb the stock instead of becoming soggy. 
• Add the stock gradually so the noodles soak up maximum flavour. 
• Homemade prawn stock is the key to authentic Hokkien Mee. 
• Use a medium heat while softening the noodles before finishing over a high heat. 

FAQs

Can I use chicken stock instead?
Yes, but homemade prawn stock gives the dish its signature seafood flavour.

Why use two different noodles?
Egg noodles provide chewiness while rice vermicelli absorbs the stock, creating the classic texture.

Can I make this ahead?
It's best eaten immediately while the noodles are moist and full of flavour.