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Loading...A beloved hawker classic from Singapore, this noodle dish combines bouncy yellow egg noodles and silky rice vermicelli with prawns, pork, and squid, all braised in a rich prawn-and-pork stock. The result is glossy, umami-packed, and deeply savory, traditionally served with sambal chili, lime, and a sprinkle of crispy pork fat. It is one of the most iconic plates of noodles you will find at any Singapore coffee shop or hawker centre.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 490 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 28 gCarbs
- 2 gFiber
- 3 gSugar
- 25 gProtein
- 920 mgSodium
- 420 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 12 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the prawn-pork stock
- 300 g prawn shells and heads
- 300 g pork bones, blanched
- 1.5 L water
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp white peppercorns, lightly crushed
For the noodles and proteins
- 200 g fresh yellow egg noodles
- 200 g rice vermicelli (bee hoon)
- 200 g prawns, shelled and deveined (reserve shells for stock)
- 150 g pork belly, sliced thin
- 100 g squid, cleaned and scored in rings
- 100 g bean sprouts, rinsed
- 2 large eggs, lightly beaten
- 4 cloves garlic, minced
- 2 shallots, sliced thin
- 3 tbsp cooking oil
For garnish and serving
- 2 tbsp crispy pork lard or fried shallots
- 1 tbsp Chinese parsley (cilantro), chopped
- 2 red bird's eye chilies, sliced
- 4 lime wedges
- Sambal chili, to taste
Directions
- Make the stock: combine prawn shells, pork bones, and water in a pot and simmer for 20 minutes. Strain and season with soy sauce, fish sauce, and white pepper; keep hot.
- Prep the noodles: blanch the egg noodles and rice vermicelli separately for 30 seconds in boiling water, drain, rinse briefly, and toss with 1 tsp oil to prevent sticking.
- Heat 2 tbsp oil in a wok over high heat. Sear the pork belly until lightly caramelized, about 2 minutes. Add the squid and prawns and stir-fry for 1 minute until just cooked. Push everything to one side.
- Add the remaining oil to the empty side of the wok. Sauté garlic and shallots until fragrant, about 30 seconds, then toss everything together.
- Add the blanched noodles and ladle in 3-4 cups of the hot prawn-pork stock. Toss vigorously over high heat so the noodles drink up the broth and turn glossy, about 3-4 minutes.
- Pour the beaten eggs along the edges of the wok and let them set briefly before tossing through. Add the bean sprouts and give the noodles 2-3 final flips.
- Taste and adjust seasoning with extra fish sauce or a splash of stock if needed. The dish should look moist and saucy, not dry.
- Divide among four plates, top with crispy lard, cilantro, and chilies. Serve immediately with lime wedges and sambal on the side.
Cook’s Notes
- Always use fresh egg noodles and rice vermicelli for the best chewy texture; dried noodles will absorb too much broth and turn mushy.
- Wok hei (the smoky breath of the wok) is essential, so cook over the highest heat your stove can deliver and avoid overcrowding the wok.
- Reserve a small amount of crispy pork fat to sprinkle on top at the end; this is the traditional finishing touch that adds richness.
- The sambal is non-negotiable for authentic flavor; a good sambal balances the savory noodles with heat and tang.
- For an even deeper seafood flavor, dry-roast the prawn shells in the wok before simmering them into the stock.
