---
title: Hokkien Mee (Prawn and Pork Noodles)
servings: 4
prep time: 20 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/singapore-hokkien-mee
---

Gather @egg noodle{250%g}, @rice vermicelli{150%g}, @egg{2} and @bean sprout{100%g}.

Simmer the @shrimp{300%g} shells with the @pork belly{150%g} in 700ml water for 20 minutes to build a quick, fatty stock; strain, keep the pork, discard the shells. ~{20%minutes}

Fry the @garlic{4%clove} in a hot wok until golden, then add the sliced pork and @squid{150%g} and sear 2 minutes. ~{2%minutes}

Add the noodles and vermicelli with a few ladles of stock; press the noodles down and toss so they drink up the liquid.

Keep adding stock a ladle at a time, tossing constantly, until the noodles turn glossy amber and most of the liquid has cooked away, about 10 minutes. ~{10%minutes}

Push the noodles aside, scramble the eggs, then fold them through along with the shrimp, @fish sauce{1%tbsp} and @soy sauce{1%tbsp}.

Add the bean sprouts, toss 1 minute, and plate with @lime{2} wedges on the side. ~{1%minutes}