Singapore Wet Hokkien Mee (Prawn Noodles) | Don Signature Crab - Singapore Food Guide

Ingredients

• 300 g fresh yellow Hokkien noodles (or fresh egg noodles)
• 200 g rice vermicelli (bee hoon), soaked briefly until pliable and drained
• 300 g raw prawns, shelled and deveined (reserve heads and shells for stock)
• 150 g cleaned squid, sliced into rings
• 150 g pork belly, thinly sliced
• 2 tbsp pork lard or vegetable oil (plus extra for finishing)
• 4 large garlic cloves, finely minced
• 2 shallots, thinly sliced
• 3 eggs, lightly beaten
• 800 ml prawn-and-pork stock (see step for making from shells and pork bones)
• 1–2 tbsp light soy sauce
• 1 tsp fish sauce (optional, for extra umami)
• 1 tsp sugar
• 1/2 tsp white pepper
• 100 g bean sprouts, trimmed
• 3 stalks spring onions, cut into 4 cm lengths (whites and greens separated)
• 2–3 tablespoons sambal chilli (serve on side)
• 2 limes or calamansi, halved (to serve)
• Salt to taste
• Optional: 30 g crispy pork lard bits or garlic oil for garnish