Ingredients

200 g yellow noodles

100 g rice vermicelli

500 ml prawn and pork stock

200 g prawns, peeled and deveined

100 g squid, cleaned and sliced

2 tbsp vegetable oil

2 cloves garlic, minced

1 tbsp soy sauce

1 tbsp oyster sauce

1 lime, cut into wedges

sambal, to taste

spring onions, chopped, for garnish

Steps

Heat a wok over high heat and add the vegetable oil. Once hot, add the minced garlic and stir-fry for 30 seconds until fragrant.

Add the prawns and squid to the wok, cooking for 2-3 minutes until they turn opaque. Remove them from the wok and set aside.

In the same wok, add the yellow noodles and rice vermicelli, and pour in the prawn and pork stock. Stir-fry for 5-7 minutes, allowing the noodles to absorb the stock.

Add the cooked seafood back into the wok along with the soy sauce and oyster sauce. Stir-fry for an additional 2 minutes until well combined and noodles are slightly charred.

Serve immediately, garnished with spring onions and accompanied by lime wedges and sambal to taste.

Why this works

The key to achieving a perfect Singapore Hokkien Mee lies in the technique of 'braise-frying,' where the noodles are stir-fried while soaking up the flavors of the prawn and pork stock. This method allows the noodles to develop a unique texture and depth of flavor, as they absorb the rich stock. The high heat from the wok creates a smoky char, known as 'wok-hei,' which adds complexity to the dish. If the noodles seem too dry during cooking, add a bit more stock to ensure they remain moist and flavorful. Conversely, if the dish gets too soupy, increase the heat and stir-fry quickly to evaporate excess liquid while allowing the noodles to char slightly. This balance between moisture and heat is critical to mastering this dish.