A luscious tangle of thick yellow noodles and white bee hoon braised in rich prawn-and-chicken stock until the noodles absorb every drop of umami, finished with plump prawns, squid, and a squeeze of calamansi.
Ingredients
200g thick yellow noodles
100g thin bee hoon (rice vermicelli), soaked
200g prawns, shell-on
100g squid, sliced into rings
2 eggs
100g bean sprouts
4 cloves garlic, minced
500ml prawn stock (from prawn heads and shells)
2 tbsp soy sauce
1 tbsp fish sauce
3 tbsp vegetable oil
White pepper
Sambal belacan
Calamansi limes
Instructions
1Make stock by frying prawn heads and shells until red, then simmering in water for 20 minutes. Strain.
2Heat wok until smoking, add oil. Fry garlic until golden, add prawns and squid, sear 1 minute.
3Add yellow noodles and bee hoon, toss briefly, then pour in the prawn stock.
4Crack eggs in, stir, and let the noodles braise in the stock over high heat for 5-6 minutes, tossing occasionally, until the stock is almost fully absorbed.
5Add bean sprouts in the last 30 seconds. Season with soy sauce, fish sauce, and white pepper.
6Serve on a plate with sambal belacan and calamansi halves on the side.
Did You Know?
The dish was created by Hokkien sailors who fried noodles at the Singapore docks using leftover prawn stock — it was originally called "sailors' noodles."