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Hokkien mee was created in Singapore by the Hokkiens from Foochow, China.

Egg noodles and rice vermicelli (bee hoon) stir-fried with pork, prawn, squid, bean sprouts and loads of garlic, and then braised in a rich pork and prawn stock are all stirred fried into a sizzling plate of goodness. The dish is served steaming hot and garnished with fresh lime and a dollop of spicy chilli sambal.

Alive with the pungencies of both China and Southeast Asia, Hokkien Mee is one of the favourite Singapore dishes.

Recommended

• Ah Hock Fried Hokkien Mee
  20 Kensington Park Road
  Stall #27 Chomp Chomp Food Centre
• Geylang Lor 29 Fried Hokkien Mee
  396 East Coast Road
• Mun Mun (The Old Stall) Hokkien Mee
  6 Tanjong Pagar Plaza
  #02-05 Blk 6 Market & Food Centre

Recipe

For 2 to 4 pax

1) Peel the shell off the prawns and fry the shell in a small dash of oil. Add 4 cups of chicken stock or water after you smell the rich fragrance of the prawns. Leave it to boil to extract fully the essense of the prawns. Should be rich reddish brown in colour.

2)Cook yellow noodles in boiling water, after the noodle is cooked, wash it over with cold water and put aside.

3) Fry 2 eggs. Just throw in the egg to the wok and scramble it. Then when fried, leave it aside.

3) Fry garlic and sambal chilli(omit if you hate spice but i guess being Singaporeans, spice is not a prob). After garlic is a little brown, throw in noodles and fry. Mix well. Sprinkle a little bit of Thai Fish sauce and you should get a nice steam coming out. Throw in the other ingredients (prawns, sotong, chicken, egg etc) and fry with the noodle. After frying for a while to mix all the ingredients with the noodles, pour in the stock until you are happy with the wetness of the noodles. Mix it well and then cover it.

4) Wait for it to steam and you are ready to serve when the steam comes out. Open the cover and it will smell really good. The key is in the stock. If the stock is really rich, then the noodles should taste really good.