Skip to content
FriendsPantry

Singaporean

Hokkien prawn mee

Non-vegetarian

福建虾面 · Hokkien hae mee

Yellow egg noodles and rice vermicelli fried with egg, then braised in a rich prawn-shell stock with prawns, squid and pork belly until saucy, served with lime and sambal.

Hokkien prawn mee is a Singaporean noodle dish, ready in about 1 hour 15 minutes and made with prawns / shrimp, egg noodles and rice noodles. It serves 4 and is rated intermediate to cook.

Start cooking

No licensed photograph of this dish yet.

Prep
25 min
Cook
50 min
Total
1 h 15 min
Serves
4
Level
Intermediate
Calories
775

Ingredients

4 servings

For the stock

Equipment

Method

  1. Step 1

    Fry the prawn (opens in a new tab) heads and shells in 1 tablespoon of oil until red and fragrant. Add the water and pork belly (opens in a new tab) and simmer until the pork is cooked. Strain the stock, slice the pork thinly.

    Food safety: Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).

  2. Step 2

    Poach the peeled prawns (opens in a new tab) and squid (opens in a new tab) in the stock for 1–2 minutes until just cooked; lift out.

    • 3 min

    Food safety: Cook shrimp until pink and opaque all the way through.

  3. Step 3

    Heat the remaining oil in a wok (opens in a new tab), fry the garlic (opens in a new tab), then pour in the eggs (opens in a new tab) and scramble roughly.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  4. Step 4

    Add both noodles and toss until hot. Pour in 2 ladles of stock, cover and let the noodles absorb it; repeat until saucy and soft.

    • 8 min
    • medium-high heat

  5. Step 5

    Add the sprouts, seafood, pork, fish sauce (opens in a new tab), salt, pepper and chives (opens in a new tab) and toss for a minute. Serve with lime (opens in a new tab) and sambal.

    • 3 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Singapore · Commonly attributedAssociated with Hokkien noodle vendors in post-war Singapore.More food from Singapore
Dish
Lunch · Dinner · Noodles · Street food
Cooking method
Stir-fried, Simmered, Braised
Taste
umami, savoury, garlicky
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · Alcohol-free · Beef-free · High-protein
Without the optional extras: No added sugarWorked out from the ingredients. How labels work
Good for
Street food
Cook more with
Prawns / shrimp · Egg noodles · Rice noodles · Pork belly · Garlic · Egg
Techniques
Stir-frying · Simmering · Poaching · Braising

Allergens

  • Contains: Eggsfrom egg, egg noodles
  • Contains: Fishfrom fish sauce
  • Contains: Crustaceansfrom prawns / shrimp, fish sauce
  • Contains: Molluscsfrom squid
  • Contains: Wheatfrom egg noodles
  • Contains: Glutenfrom egg noodles

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

775 kcal per serving

Calculated

1 serving ≈ 615 g · recipe makes 4

Where the energy comes from

  • Protein 24%
  • Carbohydrate 32%
  • Fat 44%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy775 kcal126 kcal
Protein46.6 g7.6 g
Carbohydrate61.9 g10.1 g
Net carbohydrate——
Sugars——
Added sugars0 g0 g
Fibre——
Fat37.3 g6.1 g
Saturated fat10.1 g1.6 g
Trans fat——
Cholesterol486 mg79 mg
Sodium1084 mg176 mg
Salt equivalent2.7 g0.4 g
Vitamins & minerals per serving
Potassium
748 mg
Calcium
172 mg
Iron
4.5 mg
Magnesium
118 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lime, chilli sauce (sriracha-style).
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The flavour lives in the prawn stock — don't skip frying the shells.

Common mistakes

  • Adding all the stock at once; build it up so the noodles absorb it.

Serve with

  • Squeeze over lime and stir in sambal at the table.

Storage

  • Best eaten immediately.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like