top of page

Hokkien Prawn Noodles (wet version)


- 400g yellow noodles

- 400g thick beehoon

- 4 cloves of garlic, peeled and chopped

- 3 large eggs, beaten

- 1 fish cake, sliced

- 2 small squid, cleaned and sliced

- 150g pork fat, diced

- 8-10 large prawns, peeled - reserve shells

- 250g pork belly

- 2 slices of ginger

- 2 stalks scallion, cut into lengths

- 4-5 calamansi

- 2tsp fish sauce

- 1 1/2tsp sugar

- 1tsp light soy sauce


1. In a pot of simmering water, add in pork belly and prawn shells. Cook for 1min, then drain off the water.

2. Add 700-800ml fresh water and ginger. Bring to a simmer and cook for 30mins. Skim the surface if needed.

3. Remove pork belly and cut into slices. Set pork and stock aside.


1. Black noodles and beehoon, set aside.

2. Pan-fry pork fat till almost all the oil has rendered out. It should be golden and crispy. Drain on paper towels and set aside.

3. In a large wok, add in oil over medium-low heat. Add in garlic and stir-fry till fragrant.

4. Add in eggs and cook for a few mins. Add in yellow noodles just before the egg sets. Mix well, then add in beehoon.

5. Add in 3/4 of the stock and bring to a simmer. Allow noodles to absorb the stock.

6. Add in fish cake, pork belly and mix well for 1min. Then, add in squid and prawns, mix well. Add in more stock if needed.

7. Add in fish sauce, sugar and soy sauce, mix well.

8. Lastly, add in scallions and give it a quick toss.

9. Serve with calamansi and crunchy pork lard.

Adapted from


bottom of page