Hokkien Mee / Sotong Prawn Mee

When I came over to Shanghai, I brought with me two packs of noodles with the intention of making Hokkien Mee, my comfort food. Since we have to move soon, it’s time to clear the fridge and experiment with some Hokkien Mee!

Recipe adapted from ieatishootipost.


420g Yellow Noodles/Hokkien Noodles (If you’re unsure, see pic below)
420g Thick Rice Noodles/bee hoon/aka Laksa Noodles (If you’re unsure, see pic below)
6 Eggs
200g Lard (It can be pork or duck) 
8 cloves of Garlic, minced
1 cup Spring Onion or Chinese chives (gu chai)
280g Beansprouts/TaogehsFish sauce to taste
A whole Calamansi/limes for each serving
Sambal Belachan or Sliced chillies
Around 100-200g of Deshelled Prawns, Sotong, clams or any other seafood (I used frozen seafood mix for this)
100g sliced pork belly
Leftover prawn shell or you can replace it with a big handful of Acetes/虾皮 (If you’re unsure, see pic below)

Essential Ingredients, broken down:

Acetes, aka 虾皮:

Noodles Used/brought over from Singapore to Shanghai:

Laksa Noodles
Yellow Noodles, or Hokkien Noodles


1. With whatever unrendered fat you’ve procured, cut them into small chunks and pop them onto a oven safe pan.

2. Place it into the oven and bake it for 30mins at 150°C or so (can be more, can be less, depending on the oven), until the fat has been rendered and you get a fragrant pan of golden brown crispy lard and the oil that came out of the fat.

3. Separate the crispy lard from the oil, set aside.

4. If you have less than 1/3cup of lard oil, add some olive oil/other oil to the mix for this next step.

5. In a wok (or a microwave), heat the minced garlic with the oil until the garlic is fragrant and golden brown.

6. As much as possible, separate the garlic bits from the oil. You may put them in the same vessel as the lard for use later


1. Marinate the pork belly in some salt, sugar, pepper and huadiao/wine. Leave it to rest while you are preparing the lard. 

2. Pop the prawn shells or acetes onto a baking pan and leave it into the oven to bake at 150°C until fragrant. It should take around 15minutes.

3. At the same time, addd about 10 ladle of water to a pot and set it to boil.

4. Blanch your seafood until they are just cooked, and set them aside.

5. Using the same broth, blanch the pork belly. You can afford to blanch it a little longer so that the skin is more thoroughly cooked, if not it will be slightly chewy.

6. Add the toasted prawn shells or acutes into the water you used to blanch the seafood and pork and leave it to boil.

7. Add a tablespoon of the garlic lard oil into the soup and let it continue to simmer to get the prawn taste.

8. If you’ve used prawn shells to make your broth, drain the broth before adding to your noodles in the next part. if you’ve used acetes, it’s alright to cook them together with the noodles.

Noodles + Frying

1. Blanch the Hokkien noodles with hot water, drain and set aside. This will get rid of some of the “kee” (alkali) taste. When using noodles from the fridge, try to separate them, if not they will cook in a bunch but be very careful not to break the noodles.

2. I did the same with the Laksa bee hoon, drain and set it aside.

3. Heat work and add the garlic lard oil, leaving some for use later.

4. Beat the eggs and fry the eggs till they are brown and fragrant. There should be enough oil so that the eggs are bubbling away.

5. Add noodles and toss to mix with eggs. Fry till the noodles are toasty and have lost the “kee” smell and have developed a toasty aroma.

6. Add the rice noodles and toss to mix. At this point, you may add the rest of the oil to make sure the noodles absorb the fragrance from the oil.

7. Add the stock into the noodles until it barely covers the noodles.

8. Cover to wok to allow the noodles to simmer for a few minutes.

9. When 1/3 of the stock has been absorbed into the noodles, add your blanched/cooked meat, seafood, beansprouts and spring onions/chives and put the lid back on to let it continue simmering.

10. Open once in a while to toss and mix.

11. Finally, add a splash of fish sauce to taste.

12. Serve it with a cut calamasi and a generous spoonful of sambal.

Yum, you have a delicious plate of Singaporean Style hokkien mee freshly made in your kitchen.


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