Wok Hei Magic: Unveiling The Spices And Pans For Authentic Hokkien Mee

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Hokkien mee, also known as prawn mee or satay mee, is a classic Singaporean dish that tantalizes taste buds with its rich, flavorful broth, springy egg noodles, and an abundance of fresh seafood. This iconic dish is a cornerstone of hawker center culture, a testament to the country’s vibrant culinary heritage.

This article delves into the world of hokkien mee, exploring its ingredients, cooking instructions, and nutritional value. Whether you’re a seasoned home cook or simply curious about this delectable dish, this guide will equip you with the knowledge to create a restaurant-worthy hokkien mee in your own kitchen.

So Easy Everyone Can Cook! Singapore Hokkien Prawn Mee 炒福建虾面 Stir Fried  Noodles Recipe  Hawker Food
So Easy Everyone Can Cook! Singapore Hokkien Prawn Mee 炒福建虾面 Stir Fried Noodles Recipe Hawker Food


For the Broth:

  • 1.5 liters chicken or vegetable broth
  • 500 grams pork bones (optional)
  • 100 grams dried prawns
  • 50 grams ikan bilis (anchovies)
  • 2 shallots, roughly chopped
  • 3 cloves garlic, smashed
  • 1 inch ginger, peeled and sliced
  • 1 star anise
  • 2 cloves
  • 1 cinnamon stick
  • Sea salt, to taste
  • For the Noodles:
  • 400 grams yellow egg noodles (fresh or dried)
  • 1 tablespoon vegetable oil
  • For the Toppings:
  • 300 grams prawns (shelled and deveined)
  • 200 grams squid, cut into rings
  • 100 grams mussels, debearded and rinsed
  • 100 grams sliced lean pork
  • 100 grams kangkong (water spinach), trimmed and washed
  • 2 hard-boiled eggs, quartered
  • 1 lime, cut into wedges
  • For the Garnish:
  • Fried shallots
  • Chopped cilantro
  • Sambal chili (optional)

  • Directions:

    1. Prepare the Broth:

  • In a large pot, combine chicken or vegetable broth, pork bones (if using), dried prawns, ikan bilis, shallots, garlic, ginger, star anise, cloves, and cinnamon stick. Bring to a boil, then reduce heat and simmer for at least 1 hour, or until fragrant and flavorful. Strain the broth into a clean pot, discarding the solids. Season with sea salt to taste.

  • 2. Cook the Noodles:

  • If using dried egg noodles, cook them according to package instructions. For fresh noodles, blanch them in boiling water for 1-2 minutes, then drain and rinse under cold water. Toss with vegetable oil to prevent sticking.

  • 3. Prepare the Toppings:

  • Heat a large wok or frying pan over medium heat. Add prawns, squid, and pork slices. Cook for 2-3 minutes, or until the seafood is opaque and the pork is browned. Set aside.

  • 4. Assemble the Hokkien Mee:

  • Bring the broth back to a simmer. Add noodles, seafood, pork, mussels, and kangkong. Cook for 1-2 minutes, or until the mussels have opened and the kangkong is wilted.

  • 5. Serve:

  • Divide the hokkien mee amongst serving bowls. Top with quartered hard-boiled eggs, fried shallots, chopped cilantro, and a squeeze of lime juice. For an extra kick, add a dollop of sambal chili on the side.

  • Nutrition Facts (Per Serving):

    Calories: Approximately 500-600 (depending on ingredients and portion size)

  • Protein: 30-40 grams
  • Fat: 20-30 grams
  • Carbohydrates: 40-50 grams
  • Sodium: High (due to the broth)

  • Please note: This is a general estimate, and the actual nutritional value of hokkien mee will vary depending on the specific ingredients and cooking methods used.


    Hokkien mee is a symphony of flavors that celebrates the rich culinary tapestry of Singapore. The combination of savory broth, springy noodles, and fresh seafood creates a dish that is both comforting and satisfying. With its relatively simple ingredients and straightforward cooking process, hokkien mee is a delightful addition to any home cook’s repertoire. So, gather your ingredients, fire up the stove, and embark on a delicious journey through the heart of Singaporean cuisine.

    Frequently Asked Questions (FAQs):

    1. What can I substitute for pork bones in the broth?

  • You can omit the pork bones altogether for a vegetarian option. Alternatively, use chicken bones for a richer broth flavor.

  • 2. Can I use a different type of noodle?