Living in Asia you quickly become accustomed to noodles and rice being offered in some form almost everywhere. Here in Singapore, the humble Hokkien noodle (Hokkien Mee) is almost a staple in any hawker centre or food court. You can't go into any local food centre without being offered a dozen options of these noodles. Whether it's meat, seafood, veg or a combination. There are of course variations and you could spend a good few weeks searching out the best Hokkien noodles in Singapore and when you think you've found it you'll only be told "no lah, best at ......".

Hokkien noodles - Cooking with Rich

Hokkien mee is a Singaporean dish, with roots dating back to WWII, allegedly created by Chinese sailors from the Hokkien region, as a quick meal using leftover noodles. Who am I too argue. Authentic Hokkien mee is usually made with fish stock and pork lard. My version is designed to be simple, tasty and easy to make, and I have no desire or competence to compete with the experts. This version also has a little more to it than would be expected in a typical hawker centre version.

So I make no claim this recipe is authentic in any form nor would compare to the numerous options we have within 10 min walk of where we live that are made daily by old school Singaporean cooks that have been doing this for the last 50 years. We make it regularly, usually for lunch and it does taste great.

So have a go, let me know.

Hokkien noodles - Cooking with Rich