Umami Hokkien Mee Stir-Fry

A robust and savory Singaporean stir-fried noodle dish featuring yellow noodles, rice vermicelli, shrimp, tender pork belly, and bean sprouts in a rich, dark sauce.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 2
• Cuisine: Singaporean
• Difficulty: Easy
• Cost: $5.75/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein

Tags

• stir-fry
• savory
• rich
• comfort food
• classic
• crowd-pleaser

Ingredients

• 6 ounce shrimp (peeled, deveined)
• 4 ounce pork belly (thinly sliced)
• 2 tablespoon vegetable oil
• 2 clove garlic (minced)
• 1 yellow onion (medium, sliced)
• 4 ounce yellow egg noodles (fresh)
• 4 ounce rice vermicelli (uncooked)
• 0.5 cup chicken broth
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon fish sauce
• 0.5 teaspoon white pepper
• 2 cup bean sprouts (fresh)
• 1 tablespoon fresh cilantro (chopped)
• 2 piece lime (wedges)

Instructions

1. If using dried rice vermicelli, soak them in hot water for 5-7 minutes until softened, then drain well. Set aside. Prepare a wok or large skillet by heating 1 tablespoon vegetable oil over high heat. Add the pork belly and stir-fry for 3-4 minutes until browned and crispy. Remove pork belly from the wok and set aside, leaving rendered fat in the wok.
2. Add the shrimp to the wok and stir-fry for 2-3 minutes until pink and nearly cooked through. Remove shrimp from the wok and set aside.
3. Add the remaining 1 tablespoon vegetable oil to the wok (if needed). Add minced garlic and sliced yellow onion and stir-fry for 2 minutes until fragrant.
4. Add the fresh yellow egg noodles and soaked rice vermicelli to the wok. Pour in the chicken broth, light soy sauce, dark soy sauce, fish sauce, and white pepper. Toss everything together, ensuring noodles are coated in sauce. Continue to stir-fry for 3-5 minutes, allowing some char to develop on the noodles, stirring frequently.
5. Return the cooked pork belly and shrimp to the wok. Add 2 cups fresh bean sprouts. Stir-fry for another 1-2 minutes until bean sprouts are slightly softened but still crisp.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice from the lime wedges, if desired.

Notes

Achieve 'wok hei' (breath of the wok) by stir-frying in small batches in a very hot wok. If your wok isn't big enough, cook noodles and other ingredients separately and combine at the end.

Nutrition (per serving)

• Calories: 710
• Protein: 48 g
• Carbohydrates: 70 g
• Fat: 25 g
• Fiber: 5.5 g
• Sodium: 2100 mg
• Saturated Fat: 9 g
• Sugar: 7 g
• Cholesterol: 195 mg