Hokkien Mee

Singapore · Southeast Asia

Short description: This fried noodle plate mixes two noodle textures with seafood, egg, rich stock, sambal, and a squeeze of citrus.
Ingredients: Yellow noodles and rice vermicelli fried with prawns, squid, egg, stock, bean sprouts, sambal, and lime.
Cultural note: It is a hawker-stall classic where the noodles are fried, then loosened with stock so the plate stays glossy and savory.
Common misconception: The name is shared by different regional noodle dishes; this version is the lighter seafood-and-stock style.

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