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Hokkien Mee

Category: Starters

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


284g shell on prawns (raw if possible)

454g spare ribs (short ribs if possible)

2-3 garlic cloves (bruised)

228g beansprouts

large bunch of watercress

1 chicken stock cube

1 tsp sugar

259g yellow noodles

1 tbspz peanut or vegetable oil


Sliced red chillies

Wing Yip Light Soy Sauce

Crispy fried shallots

Cooking Method

Step 1

Peel prawns and keep shells aside for making stock.

Step 2

Rinse and drain beansprouts and watercress.

Step 3

Cut up ribs and place in a large pot with 1 ltr of cold water, bring to the boil and remove scum from the pot.

Step 4

Heat oil in a large pot and fry the bruised garlic until it starts to brown slightly.

Step 5

Add prawn shells to the pot and fry in the oil until the shells turn pink. Remove pan from heat and allow to cool, when prawn shells are cool place them in a food processor with a little water and blitz.

Step 6

Add 250ml of water to prawn shells and then pour contents through a fine sieve to strain stock.

Step 7

Boil ribs gently until tender and then add prawn stock, sugar and stock cube to the rib stock.

Step 8

Season to taste.

Step 9

To prepare individual portions of Hokkien Mee.

Step 10

In a small pan bring approximately 250ml of stock to the boil, add 75-85g of noodles, some raw prawns, 2-3 spare ribs, a small handful of beansprouts and watercress.

Step 11

If prawns are already cooked add them last.

Step 12

Pour Hokkien Mee into individual serving bowls and garnish with crispy fried shallots, sliced red chillies and light soya sauce.

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