So Easy Everyone Can Cook! Singapore Hokkien Prawn Mee 炒福建虾面 Stir Fried Noodles Recipe | Hawker Food
HTML-код
- Опубликовано: 14 янв 2025
- Hokkien mee, commonly known as fried Hokkien prawn noodles, is a famous Singaporean dish made with a combination of yellow noodles and thin or thick rice vermicelli cooked in a rich prawn stock. The dish is then served with sambal chilli and calamansi on the side. While no one knows the exact origins of this dish, we are certain that this rendition of Hokkien mee is authentically Singaporean.
Hokkien mee is simple to make. The prawn stock is what gives the dish its flavour, so make sure you use enough prawn heads to produce the stock. You can easily accumulate the prawn heads left over from other dishes. We normally just put the heads in bags (no need to wash them) and freeze them until we have enough for a good prawn stock. Prawn shells are not as flavourful as prawn heads, but they can be added to your collection if you don't think you'll be able to accumulate enough of the heads. Although the sambal chilli and calamansi juice cut through the richness of the lunch, don't panic if you don't have them. Your dish will be just as wonderful without them.
Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
Stalk us!
RUclips: / spicenpans
Facebook spicenpans/
Instagram spicenpans
TikTok www.tiktok.com/spicenpans
Website: www.spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching!
See you soon.
------------------
So Easy Everyone Can Cook! Singapore Hokkien Prawn Mee 炒福建虾面 Stir Fried Noodles Recipe | Hawker Food
Ingredients:
Serves 4 - 6 pax
-------
Prawn stock
-------
Prawn heads from 500g of prawns
Add 140g of prawn heads (can be substituted with 1 tbsp of dried shrimp)
1 teaspoon white peppercorns
0.5 teaspoon sugar
1L (33.8 fl oz) water
1 chicken stock cube
Other ingredients
-------
300g calamari
500g of prawns (weight taken with the prawn heads)
4 eggs
5 cloves chopped garlic
180g yellow noodles
160g rice vermicelli (weight taken before rehydration)
A bunch of Chinese chives
2 tablespoons fish sauce
A few dashes of white pepper
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
White peppercorns amzn.to/3RqSde1
Chicken stock cube amzn.to/3jvOiA8
Fish sauce amzn.to/3l99oo7
Ground white pepper amzn.to/3jqBieT
----------
Want to buy the kitchen tools like the ones we used in the video? Check out what we found online that you might like:
Cast iron wok amzn.to/3l9Tni4
Honeycomb wok amzn.to/3Y1tSxE
-----------------------------------
If you like this recipe, you might like these too:
Works with ANY Noodles! The PERFECT Chicken Chow Mein Recipe 豉油皇炒鸡面 Stir Fry Soy Sauce Noodles
• Works with ANY Noodles...
Noodles Cooked This Way Are Better Than Fried! Hokkien Mee 福建面 Singapore Zi Char Noodle Recipe
• Noodles Cooked This Wa...
Easiest Shrimp Udon Stir Fry in Garlic & Onion Sauce Recipe 洋葱蒜香虾仁乌冬面 Chinese Prawn Chow Mein
• Easiest Shrimp Udon St...
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
After watching this, I craved it! I like that your explanation & instruction was easy to follow. I have tried your recipe and indeed a plate of flavorsome prawn noodles 👍
Glad you enjoyed it! Thank you very much for using our recipe, Trislinn 🙏
Thank u for this! I'm a Singaporean living in Australia and I always go to ur channel to find recipes that I can follow when I miss food back home. And it has never fail me ❤
Fried hokkien prawn mee was the very first Singaporean food that I fell in love with when I moved to SG from HK back when I was in primary school!
Wow. You can still remember 👍👍👍👍
You brought back my Singapore memories when I was growing up. Miss the gentleman cooking over charcoal fire and he added half a small lime,too. I've been scouring the Web for a Singaporean to show the Hokkien noodles receipe! Thank you very much.
I don't live in Singapore anymore and definitely been missing the wonderful food. Made this the other day with just prawns and some pork tenderloin boiled in the prawn stock and sliced thinly. And added some beansprouts towards the end. It was really delicious, the whole family loved it. Thank you for such clear instruction. And what a great result for such little effort!
Thank you Chef. Tried it. Delicious.
Glad you liked it! Thanks so much for using our recipe 😋😋
I always love your enthusiasm when you eat !
Hahaha. Thanks, Tessa! Thank you for watching until the end ❤️❤️❤️
ROLAND!!! I love this, I REALLY LOVE THIS!!!
Happy cooking, Melanie! 😋😋😋😋
Thanks for your recipes, share more home cook food 👍
Thank you Roland for this amazing recipe. I've been watching your videos for many months now and I'm truly humbled that you take extra effort to be as inclusive as you can for people from different religions! Kudos!
Tried this today. Really good and delicious. Thank you!
You’re most welcome. Glad to know that you enjoyed it. Thanks so much for using our recipe!
Another great dish Roland many thanks for sharing mate
Thank you so much, mate! Have a wonderful weekend.
Looks like this is a simple enough dish, Roland!! Fried Hokkien Nee is one of my top favorite Singaporean hawker foods, and I going to try cooking it. It ought to be yummy!! Thanks for showing us!!
Wow i feel like i can do it at home. Looks easy. This video is perfect. Thank you
You’re most welcome. Happy cooking, merffiguer!
Hi Roland, prepared this dish exactly according to your instructions and aroma and the taste of the sauce was superb. The final dish came out very tastefully. Thank you for sharing.🙏🙏
Hello Roland, I'm so pleased to come back to watch this new recipe Singapore Fried prawns Hokkien Noodles of yours. Yippee something new
Good morning Chef! Very simple, delicious recipe to prepare when you don't have the time! Great for busy working people like me! Thanks for sharing!
You’re most welcome, Sonia. Have a great weekend!
Thank you sir for sharing with us the 'halal' version on how to cook this delicious meal!❤
You're welcome! I'm so glad you enjoyed it!
Yummy yummy yummy yummy yummy. I love chinese food. Thank you very much chef.
I love Hokkien Mie! I'll give it a try tomorrow. Thanks Roland!
Happy cooking, MisterBig!
Oh my stars, Roland, such a mouthwatering fantastic dish! Thank you so much. Beautiful. …And the happy joyous look on your face when you taste your meal…that look keeps me coming back to see more of your videos. Thank You. ~Sharon from Florida
Thank you so so much for your support, Sharon. You just made my day!
he's never cooked a bad dish , so he says , but yes nice
Thank you for thinking of your Muslim subies... I did follow your previous hokkien mee recipe, it was delicious. Love your channel😍
Yes good morning sir Roland happy new year 🌺 thank you for the rcpe
Good afternoon 😋😋!! Have a great weekend!
Looks amazing and so much easier!It's my fav childhood dish!
Thank you so much, Happy cooking, Lolita!
Just made it for lunch today. It was satisfying. There was hokkien mee sold for a v. short time in Japan in the 7 eleven stores but it lacked the prawn umami. Well worth the time.
We’re so happy to hear that you enjoyed it 👍👍👍👍 ❤️❤️
Omg! Can tell is very tasty esp so much ingredients! I like it that when Chef Roland tasted the food so yummy will shake his head left n right! 😆🤤hahaha.. makes me wana eat too! Thanks for sharing 👍👨🍳❤️
Hehe. Thanks so much Linda!! Happy cooking! 🙏🙏
I tried your tofu and mushroom and it is not surprisingly DIVINE. Thank you Ronnie for yet another brilliant recipe. I wish I could post a photograph.
Wahh Chef! Thank you for the muslim friendly version!❤👍🏼
You’re most welcome, Gr8pple!
I just made this recipe… I had to change it up to what I had at home, but it was deliciousssssss wow
Thank you 🩵🩵
You’re most welcome. Thanks so much for using our recipe, Natalie!
This reminds me of bygone days of Singapore! Roland, I also remember a hawker selling noodles in Rochor Road that was really tasty too. I think it was during the night markets (some 50 odd years ago !!!!) it was my Mum‘s favourite besides “popiah“. 😀
Wow!! What a good memory, Anne. Hope our rendition is half as good as the one you remembered. 👍👍👍
Hi Ronnie - Delicious! - Can't wait to cook this. I subscribed and have cooked many of your recipes and I so enjoy cooking (and eating the amazing food!) now ! Thank You!
Awesome! Thank you!
😮 wow ...yummy dish. Simple n easy to cook. Thank you chef 👍👍👍🙏🙏🙏
This looks amazing
Thanks so much!!
Wow, that's new. It looks delicious just by looking at it. I'll give it a try. Cheer up for the delicious food
It's looking so yummy.
Thank I for sharing the prawn sauce.
You’re most welcome. Happy cooking!
I followed all the procedures, but made slightly few changes cos some ingredient aren't available at home. I used vermicelli noodles (not rice noodles) and glass noodles, and added bean sprouts.
Guess what? I LOVE IT, even my mom loves it too! We literally finished everything in just one sitting. Thank you for this recipe! I commend how you give clear instructions, easier to comprehend.
Next time, I'll use rice noodles and yellow noodles!
All the love from the Philippines!
Simple and delicious 😋😋😋😋
Thanks for sharing 😋
My pleasure 😊 happy cooking, Jennifer!
wow please come to the UK and offer workshops so we can taste your lovely meals
Looks so yummy😊
Thanks again, until the next recipe👍
Thank you too, Miladavid!
It looks so yummy
Been watching your channel for quite a while. Always so happy to see your nice smiles on your face when introducing your channel. All your recipes looks so delicious 👍👍👍👍👍👍👍👏👏😋🤪
I love your cooking
Thank you so so much, Jeremy!
Just tried this recipe and it came out perfectly for me!! Thanks so much for this ❤
Thank You Roland for this amazing recipe I am 11 and I am just learning to cook this is the best recipe keep up the great work!!😀😀😀😀
My parents like Hokkien mee, and i shall try making this for them soon! Thanks for sharing 👍🏻
Amazing!
Thanks so so much, AmbientWalking!!
...oh my...I am drooling watching you eating...hey Ah Pah..I used to live at Albert Street with Mama Rojak..thosai..murtabak...yah..those were the days...I was very poor back then...I used to hide behind cars..smelling the nice food..and watching the rich eating..and I told to myself..if I am a grown up ...I too will wear high heels and go and eat the food...well I did..but I prefer to go the ATAS hawkers at Orchard carpark...those were the days mt friend..we thought they'll never end... greetings all the way from Singapore 💕🤩❣️💓💞❣️💕💓💞
My mouth is watering 🤤 This looks absolutely delicious and you have kept it simple so we could all manage to try and cook this dish... Thank you
The snap & crunch of the Prawns & Calamari is my kind of dish 😍
Love your cooking 👌🏻☺️
Thank you 😋 hope you enjoy. Happy cooking, Karen!
Yummy 😋😋😋😋
😋😋😋
Watching your awesome video from hospital bed. Making me hungry🤤 Once i am home, will definitely try it out.... 😀
Please get well soon, Indranee! Hope you can cook this at home soon! 👍👍👍
Your recipes are by far the best I have used
Do you have a book? 🙏
Hi Roland, I saw a lady use a blender to really crush the prawn heads with the stock, then strain the stock. More umami😋
Oh yum yum!
Tôi thích công thức nấu của bạn nó quá ngon ! Rất kích thích người xem
Thanks for the recipes
Looks super tasty
Thank you so much for sharing 👍🏼❤️
You’re most welcome. Have a great weekend!
Thank you Sir Ronald more recipe pls
Ohhhh I love the sound of this, I’ve never had it and I eat a lot of Asian. I always make prawn head stock for soups etc. so now I have another way to use it. Trying this for sure ❤❤
Happy cooking!!
Oh how i miss Singapore 😢
thanks. Love your video
Thank you too! Happy cooking, Raphaelger!
So delicious 😋 n easy to cook . Thanks the recepi.
I saw live size ad banner of you at Sheng Siong last night
Thank you for sharing the halal version. Appreciate it much 🙏
this make us mouthwatering 😍😍😋😋,prawn so crispy
Yummy 😋
Thank you so much, Jose!
I laughed when you said lard and pork crackling.....my darling dad used to eat pork dripping on toast every week and he lived to be 92, bless him !! x
Bless him indeed! I know of a doctor who believes that lard is good for health and he takes it daily with rice.
@@spicenpans good for him! You can't do that in Britain now, the Fat Police would arrest you.....
Thanks, Roland!😀
You’re most welcome, vtec. Have a great weekend!
One of my all-time favourite dishes, second only to "Ha Mee". Almost impossible to find a perfect one in Australia, made with proper prawn-head stock. Secret ingredient - crispy fried pork fat! I've found decent Ba Ku Teh here, and there are great laksas of all styles, but a great Ha Mee is so difficult to find.
What is ha mee 😊
@@Natalie-health-wellness Prawn mee (noodles-usually rice vermicelli and Hokkien egg noodle mix)
@@LorwaiTan thank you for that 😊
Oh yes. Crispy lard. Wooooo.
@@Natalie-health-wellness A stinky prawn-pork noodle soup, made with prawn heads as the broth. Stinky like belechan, so tasty!!!
this is my favoriteeeee
love it
Looks power!! Gonna try it someday! But if I'm lazy, there's always Bedok Corner, to get a halal one! 🤭
Haha you’re right!! 😋😋😋
Nicee❤️❤️
Thanks 🤗 happy cooking!!
Please continue making videos, they are so helpful!! 🎉❤
Thank you, will try to cook tomorrow ☺️
Hi Roland. New subscriber here. Do we need to clean the prawn head before using it for the stock? Or can just separate from body and just use? Thanks.
Hi diameg, thank you so much for subscribing to our channel 🙏🙏🙏 If you have already rinsed the prawns when they were still fully intact, you don’t have to clean them again after you detach the head from the body. Hope this helps. Happy cooking!
@@spicenpans Thanks for the prompt reply. Appreciate it.
Hi. I saw a lady in the reflection of the wok cover. 8:15 min.
Hihi , may I know what type of prawn should we get ? Thank you :)
Roland
Can I prepare and freeze the stock ?
Thanks
Hi Wingburner. Yes absolutely. Happy cooking ☺️☺️☺️
Hi Roland, where can I buy the honeycomb wok. Thanks
Hihi, I wish to confirm is it chives or spring onions to add in? If I don't have chives, can I use spring onion stalks? Thank you 😊
Yummy 😋 I like it 😅
Rowland plz do a vegetarian version plz. Tq.
Wow. Okay. I gotta try that out. Thanks for your request, Dorothy.
how about the red chilli sauce? where did u buy the chilli?
Hi jin, you can either buy sambal chilli off-the-shelf or make it from scratch ruclips.net/video/ZPxZggFRq8M/видео.htmlsi=lfbSjL73PJl2P85L
Happy cooking!
Can we have hokkien mee sambal recipe? :D
Thank you so much for sharing these recipes Chef Roland! Singapore had been home for 13 years and discovering your recipes has allowed me to recreate my favorite SG dishes here in the Philippines. Hokkien Mee is one of my all-time faves. Made it for the family yesterday and they loved it! Not only was my craving satisfied but it made my family very happy as well. More power to you and your team!
Wonderful! You’re most welcome, Kristine. Glad that you and your family enjoyed it 🧡🧡
Hello Rowland can we do a vegetarian version how?
Challenging. Lemme try that out 👍👍
What chilli do you use on the side?
Hi Roland, I want to mimic the "wok hey" that hawkers do with their massive wok and fire. What is your recommendation to get that in a much smaller home kitchen with smaller fire? I generally try to fry the egg for a little longer so it gets a bit burnt, but I would like some more suggestions, if you have any.
Hi Lecmg, to have wok hey at home is quite difficult as the stove is not powerful enough, however, you can try to heat up the wok or pan until they are smoking(using high heat), add oil and do a fast fry. The main reason why this is difficult to achieve at home is because once you put in the ingredients, the heat from the wok will decrease. Do note that if you are using high heat, please do not use a non-stick pan or wok.
olden days, tai shan kopitam . hokkien mee fried using charcoal.
Ohhh. Nice!!!
Recipe for the chilli paste please!
Hi Roland, if i'm adding pork belly, do i add it into the stock or boil it separately?
How to make the chillie sauce that goes with the noodles?
Shoik I am looking toward to this
Happy cooking!
😛😜🤪 yummy 😋
How do we make the sambal? Can we buy from supermarket?
Yes you can just buy. You can try this brand if you’re in Singapore Taho Sambal Blachan Chili
Can make prawn / pork rib noodle recipe next? Always love your recipes 🙏🏽
Hi Shoobie, here’s our prawn noodles recipe ruclips.net/video/WK-JRh3aoas/видео.html it’s not quite the same as what you get outside but we love it this way. Hope you will too. Happy cooking!
Can I use shrimp oil for substitutes of prawn heads?
Hihi. Unfortunately the taste won’t be that similar cos you need prawn stock. Hope this helps.
@@spicenpans Thamks Roland! I love watching your cooking videos. As a Singaporean, I misses those yummy sg dishes since I have been living oversea.
Thank you chef 🙂💜
My pleasure 😋😋😋😋
I will cook later.. using my own ingredients...
Whatever I have in my fridge.
Actually cooking is, it's up to our own taste & our own ingredients..