Hokkien Mee is a beloved Singaporean dish that features stir-fried noodles in a rich prawn stock, combined with seafood and pork. This flavorful and hearty dish is a favorite among locals and visitors alike, known for its savory taste and satisfying texture.

The origins of Hokkien Mee can be traced back to the Hokkien Chinese immigrants who settled in Singapore. They brought with them their culinary traditions, which evolved over time to incorporate local ingredients and flavors. Today, Hokkien Mee is a staple in Singaporean hawker centers and food courts.

To make Hokkien Mee, start by preparing a rich stock using prawn heads and shells, along with pork bones. This stock forms the base of the dish and gives it its distinctive flavor. Next, stir-fry a combination of yellow noodles and rice noodles with garlic, prawns, squid, and slices of pork belly. Gradually add the prawn stock to the noodles, allowing them to absorb the flavorful liquid. The dish is typically finished with a splash of soy sauce and a squeeze of lime juice for added zest.

There are several ways to customize Hokkien Mee to suit your taste. You can adjust the level of richness by adding more or less prawn stock, or include additional ingredients like fish cake, bean sprouts, or eggs for extra texture and flavor. Some variations also use lard for a richer taste, though this can make the dish heavier.

In Singapore, Hokkien Mee is often served with a side of sambal chili paste and a wedge of lime. The sambal adds a spicy kick, while the lime provides a refreshing contrast to the savory noodles. It is a popular choice for lunch or dinner and is commonly enjoyed with family and friends.

While Hokkien Mee is a delicious and satisfying dish, it is important to be mindful of its calorie content and the amount of oil used in the preparation. The dish can be quite rich, so it is best enjoyed in moderation as part of a balanced diet. Additionally, be cautious if you have any food allergies, as the dish may contain ingredients like shellfish or soy.