Singapore Fried Hokkien Noodles (新加坡福建麵)

The name Hokkien mee can mean a lot dishes in Malaysia and Singapore. Take Penang for instance, if you order Hokkien mee in Penang you will get yourself a delicious bowl of Hokkien prawn noodles. Now, if you are in Malacca or Selangor, a Hokkien mee will get you a plate of fried but slightly wet noodles. Traveling south to Singapore, a Hokkien mee means a delicious plate of fried prawn noodles.

That is the beauty of Malaysia and Singapore foods. Different food but sharing the same name. Confusing sometimes, but it is part of the charm. So, lets bring out the star of today dish, the Singapore fried hokkien noodles. A very prawn-y and delicious dish.

Some side story

It was my dad who introduced this dish to me during our trip to Singapore when I was still a boy. My dad used to work in Singapore for years before he came back to Malacca and married my mum. So, during our short holiday trip to Singapore, he was super thrilled to show us around and made us eat the food that he enjoyed while working there. Singapore fried hokkien noodles were one of them and it was indeed a delicious dish.

Taste

If you have never tried one, obviously you should, but let me try my best to describe it to you. Imagine Malaysian hokkien prawn noodle and Malaysian fried hokkien noodle having a baby. That is the most cheesy way to describe it (-_-“)..

Then again, if we are to just compare Malaysian Hokkien noodle and Singapore Hokkien noodle (cause they are both fried noodles with slight wet consistency), the major difference has to be the colour. Malaysian Hokkien noodle is usually seasoned with a lot of soy sauce and dark soy sauce so it tends to be in black colour. Singapore Hokkien noodle in other hand looks much lighter in colour. Funny story, I once brought my Taiwanese customer to try Malaysia Hokkien noodle in Petaling street, and they were traumatized by how black the noodle was and refused to try it. So yeah~ the different is obvious with just a glance.

However, look aside, the other difference is the taste. Singapore Hokkien noodles are perfectly cooked and fried with prawn stock. So, it tastes umami, prawn-y, and exceptionally flavourful. The flavour that you could not get from Malaysian Hokkien Noodles.

How to make this prawn-y fried noodle at home?

The key ingredient here is the prawn stock! With the right stock, you can easily make a mouth-watering Singapore fried noodle. However, you might think it must be hard to make your own prawn stock. Nah nah! All you need is a few simple steps and about an hour of cooking time, and you will have your prawn stock with ease. Once the elephant in the room is sorted, the rest is just regular stir-fried noodles.

Still, there are few important things to talk on~

  • Pork lard: Pork lard is quite crucial in Chinese cooking and it is no exception when it comes to Singapore Hokkien noodles. However, you can still make a decent plate without it if you do not fancy pork lard. Just using normal cooking oil will do.
  • Use a good prawm: A good and fresh ingredient goes a long way. Use the freshest and best prawn you can get to enhance the taste. We normally go for Tiger prawn.
  • Prawn heads and shells: The heads and the shells are the key ingredient for a perfect prawn stock. You can accumulate them beforehand and keep them in the freezer. Or you could be like us, buy half to one kg of prawns, de-shelled them, and use the shell to make the stock. The extra de-shelled prawn can be frozen for later use.
  • Noodles: Yellow noodle and thick rice vermicelli are both normally being used here. But we have seen some people mixing yellow noodles and regular vermicelli as well. Basically, it will taste the same since the noodles adsorbed all the prawn stock. It all down to what texture you prefer. So, choose whatever you like.
  • Sambal: Singapore Hokkien mee usually topped with a bit of sambal chili paste. Skip that if you don’t like or check out our sambal recipe.
Boiling the prawn head and shell to make the prawn stock

Alright! That is all I guess? If you are interested in learning this recipe, read along for the full recipe. If not, well… you can always try to order one from your local food court. Anyway, cheers~

Singapore Fried Hokkien Noodles (新加坡炒福建蝦麵)

Joew
Stir-fried Singaporean style prawn noodles.
Prep Time 1 hour
Cook Time 15 minutes
Course Main Course
Cuisine Chinese, Malaysian Chinese, singaporean
Servings 2 persons

Equipment

  • Wok (or frying pan)
  • Saucepan

Ingredients
  

  • 100 g Yellow noodles
  • 100 g thick rice vermicelli
  • 150 g Prawn (de-shelled)
  • 150 g Squid
  • 150 g Sliced pork belly
  • 50 g Fish cake (sliced)
  • 50 g Bean sprout
  • 20 g Chives (cut into inch length)
  • 2 Eggs
  • 2 clove Garlic (minced)
  • 40 g Pork fat (or replace with 1 tbsp of cooking oil)

Prawn stock

  • 1 tbsp Cooking oil
  • 200 g Prawn head and shell
  • 3 cup Chicken stock
  • 50 g Dry anchovies

Seasoning

  • 1 tsp Soy sauce
  • Salt & white pepper

Topping

  • Sambal chili paste
  • 1 Lime

Instructions
 

Prawn stock

  • Heat a tablespoon of cooking oil on medium heat. Fry the prawn head and shell until they turn red and fragrant.
  • Add chicken stock and anchovies in and let it simmer for 30 to 60 minutes.
  • Reduce the stock by half. Strain it and the stock is readied.

Time for stir-frying

  • With the stock ready, it is time to cook! We first start by frying the pork fat until the lard is formed and fat turns into cracklings. Remove the cracklings.  (If pork fat isn’t your thing, skip it and just heat 1 tbsp of cooking oil on medium high heat.)
  • Turn the heat to medium high, then add the garlic in and stir fry until fragrant.
  • Add prawn, squid, fish cake, and pork belly in. Stir fry them until the pork belly is no longer pink.
  • Add the beaten egg in and stir fry it until they are cooked.
  • Add both yellow noodles and thick rice vermicelli in. Then season it with 1tsp soy sauce and continue to stir fry it so that the noodles are well coated.
  • Add a cup of prawn stock in. Continue to stir fry until most of the broth is almost gone. (it must not be totally dry but slightly wet. You can always add some more stock if it gets too dry.)
  • Add in the bean sprout, chives, and pork cracklings. Then season it with salt and pepper if needed. Continue to stir fry for roughly half an minute and your Singapore hokkien noodle is ready.
  • Serve it on a nice plate and top it with half lime and a bit of sambal. Enjoy~
Keyword singapore fried hokkien noodle, singapore fried prawn noodle, 新加坡炒福建蝦麵, 新加坡福建麵

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