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Two noodle textures merge in a silky broth enriched with fresh seafood, creating layers of flavor and mouthfeel. Hokkien Mee evolved from Fujian Chinese merchants who settled in Singapore, adapting their recipes to local ingredients and preferences. The combination of yellow egg noodles and delicate rice vermicelli symbolizes how immigrant communities blended tradition with adaptation in Singapore's multicultural kitchens.
Rinse the yellow noodles under cold water to remove excess oil and set aside.
Soak the rice vermicelli in warm water until softened, then drain and set aside.
In a large wok or skillet, heat the vegetable oil over medium-high heat.
Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Add the sliced pork belly and stir-fry until it starts to brown.
Add the prawns and squid, cooking until the prawns turn pink and the squid is opaque. Remove the cooked proteins from the wok and set aside.
In the same wok, pour in the beaten eggs and scramble until just set.
Push the eggs to the side of the wok.
Add the yellow noodles and rice vermicelli to the wok.
Pour in the chicken broth or seafood broth, light soy sauce, dark soy sauce, fish sauce, white pepper, and salt. Stir to combine.
Let the noodles simmer in the broth for about 2-3 minutes, allowing the noodles to absorb the flavors and the broth to reduce slightly.
Return the cooked prawns, squid, and pork belly to the wok.
Add the bean sprouts and stir-fry everything together until well combined and heated through, about 2-3 minutes.
Transfer the Hokkien Mee to a serving platter.
Hokkien Mee combines two noodle types—chewy yellow egg noodles and tender rice vermicelli—stir-fried together with seafood, pork, and eggs in a light savory broth. The dual noodle texture is what defines this dish.
Hokkien Mee originates from Fujian province in China but became a cornerstone of Singapore's hawker food scene. It represents how Chinese immigrants adapted their recipes to Singapore's local ingredients and preferences.
The dish features yellow noodles and soaked rice vermicelli, along with prawns, squid, and pork belly. Garlic, soy sauce, fish sauce, eggs, and a savory broth bring everything together.
Keep all ingredients prepped before cooking since it's a quick stir-fry. Use a well-seasoned wok over high heat for best results. Don't overcook seafood—add it near the end. The broth should be minimal; the noodles absorb it naturally.
Hokkien Mee is typically served on a platter topped with fresh bean sprouts, and accompanied by sambal chili paste, lime wedges, and pickled chili for personal flavor adjustment.