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Wok-Kissed Hokkien Mee: Singapore's Soulful Noodle Stir-Fry

Smoky, savory noodles mingle with succulent prawns and rich broth in this wok-fried masterpiece.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Hokkien Mee, a beloved hawker staple, embodies the vibrant flavors of Singapore. More than just a noodle dish, it's a culinary story woven with generations of tradition and wok hei, that elusive smoky flavor imparted by high-heat cooking. Originating in the Hokkien province of China, this dish has been adapted and perfected in Singapore, becoming a testament to the nation's diverse culinary heritage. Every bite tells a tale of culinary evolution, blending Chinese roots with local ingredients and techniques.

  • •Unforgettable Wok Hei - The intense heat and skilled tossing create a signature smoky char that elevates the entire dish.
  • •Umami-Rich Broth - A deeply flavorful prawn and pork bone broth infuses every strand of noodle with savory goodness.
  • •Textural Symphony - The combination of chewy yellow noodles and delicate rice vermicelli provides a delightful contrast.
  • •Seafood Extravaganza - Plump prawns and tender squid add a burst of oceanic freshness and sweetness.
  • •Satisfyingly Savory - The addition of Chinese sausage (lap cheong) contributes a hint of sweetness and a rich, fatty depth.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 16 Large prawns (peeled and deveined)
  • 500 g Pork bones
  • 2 liters Water
  • 50 g Dried shrimp (soaked in warm water for 30 minutes)
  • 4 cloves Garlic (minced)
  • 3 Shallots (thinly sliced)
  • 500 g Yellow Hokkien noodles
  • 200 g Rice vermicelli (soaked in warm water until softened)
  • 200 g Squid (cleaned and cut into rings)
  • 2 Chinese sausage (lap cheong) (sliced)
  • 2 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Oyster sauce
  • 1/2 tsp White pepper
  • 3 tbsp Vegetable oil

Step-by-Step Instructions

  1. 1

    Prepare the prawn stock by simmering pork bones and dried shrimp in 2 liters of water for at least 1 hour. This creates a rich and flavorful base for the Hokkien Mee. Skim off any scum that rises to the surface for a clearer broth.

    ~60 min

    Tip: For a more intense flavor, roast the pork bones in the oven for 20 minutes before simmering.
  2. 2

    Strain the broth and set aside. Reserve the pork bones for later use if desired. Discard the dried shrimp. The broth is the heart of the dish, so ensure it's well-flavored.

    ~5 min

    Tip: Taste the broth and adjust seasoning with salt if needed.
  3. 3

    Heat vegetable oil in a wok over high heat. The wok should be smoking hot to achieve that signature 'wok hei'. Add minced garlic and sliced shallots and stir-fry until fragrant and golden brown. The aromatics are crucial for building flavor in the dish.

    ~3 min

    Tip: Be careful not to burn the garlic and shallots, as this will impart a bitter taste.
  4. 4

    Add the sliced Chinese sausage (lap cheong) and stir-fry for another minute until slightly caramelized. The lap cheong will release its savory-sweet oils, adding depth to the dish.

    ~1 min

    Tip: If the lap cheong is too hard, you can steam it for a few minutes before slicing.
  5. 5

    Add the prawns and squid to the wok and stir-fry until they are just cooked through, about 2-3 minutes. Overcooking the seafood will make it rubbery, so keep a close eye on it.

    ~3 min

    Tip: Add a splash of rice wine for extra flavor and to help tenderize the seafood.
  6. 6

    Add the yellow Hokkien noodles and rice vermicelli to the wok. Toss well to combine with the other ingredients. Make sure the noodles are evenly coated with the aromatic oil.

    ~2 min

    Tip: If the noodles are sticking together, add a little more oil to the wok.
  7. 7

    Pour in about 2 cups of the prawn stock. The amount of broth will depend on your preference for a wetter or drier Hokkien Mee. Stir-fry constantly to allow the noodles to absorb the broth.

    ~3 min

    Tip: Add the broth gradually to prevent the noodles from becoming soggy.
  8. 8

    Season with light soy sauce, dark soy sauce, oyster sauce, and white pepper. Adjust the seasoning to your liking. The dark soy sauce contributes color and a hint of sweetness.

    ~1 min

    Tip: Taste the noodles and adjust the seasoning accordingly.
  9. 9

    Continue to stir-fry for another 2-3 minutes, until the noodles are well-coated and the sauce has thickened slightly. The noodles should be slightly charred and have a good 'wok hei' flavor.

    ~3 min

    Tip: Keep the heat high and stir constantly to prevent the noodles from sticking to the wok.
  10. 10

    Serve immediately while hot. Garnish with lime wedges and sambal chili for an extra kick, if desired. The lime juice will cut through the richness of the dish and add a refreshing tang.

    ~1 min

    Tip: Some people like to add crispy pork lard for extra flavor and texture.

How Do I Know It's Ready?

The prawns and squid should be opaque and cooked through, but still tender. The noodles should be well-coated in the sauce and have a slight char.

Frequently Asked Questions

While traditionally made with prawn and pork broth, you can substitute a vegetable broth and omit the seafood and sausage for a vegetarian version. Consider adding tofu for protein.

Final Thoughts

I hope you enjoy making this Wok-Kissed Hokkien Mee: Singapore's Soulful Noodle Stir-Fry as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!