Fried Hokkien Mee

This is a very simplified version of Hokkien mee, using only one type of noodles (yellow noodles) and just a few ingredients. It is more similar to the Eurasian Birthday Mee than it is to my favourite Sotong Mee or the black version of stir-fried Hokkien mee (my second favourite). Still nice though, and quite delectable. Can’t recall where I got this recipe from…

The hub recently found a hidden treasure near to the Springleaf MRT station (along the Thomson East Coast line) – Daruma Tavern, an interesting eatery that serves interesting Japanese beer and a really, really good bowl of sotong mee. Wow. You can taste the wok hei in the bee hoon and noodles, so yummy! I suddenly miss it so much, I wish I can go back again to Springleaf soon!

For now, it’s this wok of home-cooked Hokkien mee first.


  • Lean pork: 75g, fats trimmed away
  • Medium-sized squid: 1, ink sacs removed, washed
  • Prawns: 75g, shells removed
  • Oil: 2 tbsp
  • Garlic: 1, finely chopped
  • Shallot: 2, finely chopped
  • Sugar: 1/2 tsp
  • Salt: 1/4 tsp
  • Ground white pepper: 1/4 tsp
  • Beansprouts: 150g
  • Yellow noodles (flat): 250g
  • Chive: 50g, cut into short lengths
  • Fried shallot (optional): to garnish
  • Chilli oil (optional): to serve with


  1. Parboil pork in pot with 3 cups water. Remove, cool and slice.
  2. Parboil squid in whole. Remove, cool, slice.
  3. Boil prawn shells in same stock as pork. Strain and reserve stock.
  4. Heat oil in wok. Saute garlic & shallots till softened but not browned.
  5. Add pork, prawns and squid. Stir-fry till prawns are pink.
  6. Add stock, season with sugar, salt & pepper.
  7. Bring to a boil. Add beansprouts, yellow noodles and chives. Cover with ingredients and leave to simmer 5min.
  8. Serve hot with crispy fried shallots and chilli oil.

3 – 4 persons

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