How to Make Singapore Old-School Prawn & Pork Noodles 新加坡传统排骨虾面 Chinese Soup Recipe
Recipe Information
Singapore Prawn and Pork Rib Noodles
Cultural Context
Singapore Prawn and Pork Rib Noodles, known locally as Hae Mee, is a beloved dish that reflects the multicultural tapestry of Singapore's food scene. Traditionally enjoyed as a hearty meal, it showcases the use of fresh seafood and rich pork flavors, often served in a savory broth. This dish has gained popularity beyond Singapore, with variations appearing in neighboring countries, each adding their unique twist to the recipe.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
pork ribs
🥗Healthier: chicken thighs
💰Cheaper: pork shoulder
Chicken thighs are leaner, while pork shoulder is more affordable.
egg noodles
🥗Healthier: whole wheat noodles
💰Cheaper: rice noodles
Whole wheat noodles add fiber, while rice noodles are often less expensive.
Prepare the broth by boiling pork ribs in water until tender, about 30-40 minutes.
Add garlic, ginger, and onion to the pot and simmer for 10 minutes.
Stir in chili paste, soy sauce, and oyster sauce, and cook for another 5 minutes.
Remove the pork ribs and set aside, keeping the broth simmering.
Cook the egg noodles in a separate pot according to package instructions, then drain.
In a pan, heat sesame oil and stir-fry the prawns until pink, about 3-4 minutes.
Add the cooked noodles to the pan with prawns and toss to combine.
Pour in a ladle of broth and mix well.
Serve the noodles topped with pork ribs, bean sprouts, and spring onions.
Garnish with lime wedges and coriander before serving.
Cooking Techniques
Spice Level:
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