Hokkien Mee

Singapore Hokkien mee combines yellow noodles and rice vermicelli with a savoury prawn-and-pork broth. The MeatMen’s preparation uses both thick and thin rice vermicelli. Its stock begins with fried prawn heads and shells, garlic and shallots, followed by pork bones, dried anchovies, white peppercorns, rock sugar and fish sauce.^[1]

Pork belly is poached with ginger; prawns and squid cook in the stock before joining the noodles. The noodles fry with lard, egg and garlic, then receive stock, light and dark soy sauces, fishcake and bean sprouts. Covered cooking allows them to absorb the broth, and chives finish the dish.^[1]