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Hokkien Mee

Name: Hokkien Mee
Total time: 30 min
Yield: Serves 4
Cuisine: Singapore
Ingredients: 300g Chinese Noodles; 300g Shrimp; 100g Bean Sprouts; 3 cloves Garlic; 2 Egg; 2 tbsp Soy Sauce; 1 Lime; 1/2 tsp Salt

Noodles

⏱ 30 min

👥 Serves 4

Difficulty ⭐⭐

Noodles braised in a broth made from shrimp shells — a richly aromatic noodle dish born from Hokkien immigrant cooking.

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📖 The Story Behind This Dish

Brought by immigrants from Fujian province and reshaped into something distinctly Singaporean. Shrimp shells are fried to build a stock, which the noodles slowly absorb as the liquid reduces. The result sits somewhere between fried noodles and soup noodles — deeply savory.

🌆 Where it's eaten: Served with a squeeze of lime and sambal chili, a hawker centre favorite.

🥕 Ingredients (serves 4)

Chinese Noodles 300g
Shrimp 300g
Bean Sprouts 100g
Garlic 3 cloves
Egg 2
Soy Sauce 2 tbsp
Lime 1
Salt 1/2 tsp

👩‍🍳 Instructions

Peel the shrimp, reserving the shells. Boil the noodles per package instructions.
Heat oil in a pot and fry the shrimp shells until fragrant, then add 500ml water and simmer for 10 minutes to make a stock. Strain out the shells.
Heat oil in a pan, fry the garlic, then add the shrimp and cook until they change color.
Add the stock and bring to a simmer, then add the boiled noodles and reduce, letting them absorb the liquid.
Add the bean sprouts and beaten egg, mix quickly, and season with soy sauce and salt.
Plate and serve with lime on the side.

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