Hokkien Prawn Noodles

Hokkien Prawn Mee (Shrimp Noodles) is one of Singapore’s most popular street foods. It is a stir-fried dish with egg and rice noodles in a deliciously fragrant stock. Brimming full of robust flavors including plump shrimp, tender calamari, zesty hits of lime and rounded off with a spicy sambal sauce. Here is my rendition without any pork or lard. Make sure you make extra as it tastes even better the next day.

Hokkien Prawn Mee


  • 16oz egg noodles
  • 16 oz rice noodles (re-hydrate if using dried)
  • 4 garlic cloves (minced)
  • 2 green onion stalks
  • 1/2 lb shrimp
  • 1/2lb calamari rings
  • 2 limes
  • 4 eggs
  • cucumber
  • shrimp paste
  • fish sauce
  • chili garlic sauce


  1. Fill a pot with 6 cups of water and bring to the boil
  2. Blanch shrimps and calamari rings.
  3. Remove shrimps and calamari rings. Set aside
  4. Add 2 tbsp of shrimp paste and a splash of fish sauce to the stock.
  5. Mix and simmer for about 5minutes.
  6. Coat a large wok with vegetable oil and scramble the eggs.
  7. Remove the eggs and set aside.
  8. In the same wok coat with vegetable oil and brown the garlic.
  9. Loosen up the noodles and add to the wok.
  10. Ladle in the shrimp broth and simmer until the noodles are tender.
  11. Put on a lid to let the broth infuse into the noodles.
  12. Ladle in the rest of the broth and add more water if required.
  13. For the sambal style sauce combine 3 tbsp chili garlic sauce and 1tbsp shrimp paste.
  14. Serve on a plate layer the noodles, cooked shrimp, calamari and chopped cucumber.
  15. Lastly, drizzle lime juice generously over the dish.

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