Fried Hokkien Prawn Mee

Name: Fried Hokkien Prawn Mee
Cuisine: Singaporean

Hawker • Singapore

620

kcal

25g

Protein

58g

Carbs

32g

Fat

Data source: SingaporeCalorie

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About Fried Hokkien Prawn Mee

Stir-fried noodles in rich prawn stock with sambal — wok hei

How to Make Fried Hokkien Prawn Mee (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Fried Hokkien Prawn Mee is a beloved staple of Singapore's vibrant hawker scene, often found sizzling on large woks at bustling kopitiams. This iconic noodle dish is a fusion masterpiece, blending yellow noodles and rice vermicelli with succulent prawns, tender squid, and a savory prawn stock. Born from post-war ingenuity along Singapore’s busy streets, it has evolved to reflect the multicultural flavors that define local cuisine. The combination of smoky wok hei, seafood umami, and a splash of tangy sambal makes each bite memorable. What sets Hokkien Mee apart is its balance—soft noodles soak up rich broth while a medley of seafood and eggs gives it a hearty, satisfying appeal. Modern Singaporeans enjoy this dish as a comforting dinner or a special treat after a busy day. Its adaptability, from hawker stalls to home kitchens, and the communal joy of sharing a generous plate, make Fried Hokkien Prawn Mee a culinary symbol of Singaporean identity and innovation. In this healthy version, we focus on lighter oils and more vegetables without compromising the authentic taste.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: gluten, shellfish, egg, soy

Ingredients(for 1 large dinner plate, as typically served at Singapore hawker centres)

100g Yellow noodles (Mee (local yellow noodles))
50g Rice vermicelli (Bee hoon)
8 large Prawns (peeled, heads/shells reserved)
80g Squid (cleaned and sliced)
2 Eggs (beaten)
1 cup Bean sprouts (taugeh)
2 cloves Garlic (minced)
2 cups Low-sodium chicken stock (or homemade prawn stock)
2 stalks Spring onions (sliced) - optional
1 tbsp Light soy sauce (reduced sodium)
1 tbsp Canola oil (or vegetable oil)
1 Lime (cut into wedges, calamansi preferred)
to taste Sambal chilli (optional for serving) - optional

Instructions

1
Prepare prawn stock by simmering prawn heads and shells in 2 cups water for 10 minutes. Strain and set aside.
10 minutes
Homemade prawn stock adds deep umami flavor and is lower in sodium than store-bought.
2
Blanch yellow noodles and rice vermicelli separately in boiling water for 1-2 minutes until just softened. Drain well.
3 minutes
Do not overcook noodles; this keeps them springy and less starchy.
3
Heat canola oil in a large wok over medium-high heat. Sauté minced garlic until fragrant.
1 minute
Use a large wok for maximum wok hei (smoky aroma).
4
Add prawns and squid. Stir-fry quickly until just cooked, then remove and set aside.
2 minutes
Do not overcook seafood; it should stay tender.

Why This Dish is Healthy

By using lean seafood, less oil, and more vegetables, this version of Fried Hokkien Prawn Mee delivers authentic flavor with fewer calories and less fat. The balance of protein, complex carbs, and micronutrients makes it a heart-healthy dinner option. Choosing low-sodium stock and light soy sauce supports blood pressure control, while fiber-rich vegetables aid digestion and satiety.

This healthy Fried Hokkien Prawn Mee is high in lean protein from prawns, squid, and eggs, while using more vegetables and less oil keeps saturated fat low. Yellow noodles and rice vermicelli offer a mix of slow and fast-release carbohydrates for steady energy. Bean sprouts and spring onions provide fiber, vitamin C, and folate, while prawns contribute iron, selenium, and essential B-vitamins. Using homemade prawn stock reduces sodium and preserves minerals without additives.

Pro Tips

💡Tip 1: Use a well-seasoned wok for the best smoky aroma (wok hei).
💡Tip 2: Prepare prawn stock in advance and freeze for quick meal prep.
💡Tip 3: Always garnish with calamansi lime for an authentic Singaporean finish.

Storage & Serving

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of stock or water to revive moisture.

Best served: Lunch or Dinner