Hours of slow-cooked prawn stock for one unforgettable bowl
Prawn noodles (hae mee) feature yellow noodles and rice vermicelli in a deep, intensely flavoured broth made from hours of simmering prawn heads and shells, pork ribs, and spices.
Prawn noodles — known as hae mee in Hokkien or prawn mee in common usage — originated in Fujian province and was brought to Singapore by Hokkien immigrants. The dish reflects the Hokkien talent for extracting maximum flavour from humble ingredients. Rather than waste prawn shells and heads, resourceful cooks discovered that slowly frying and simmering them could produce a stock of extraordinary depth and sweetness. This frugal innovation became one of Singapore's most treasured hawker dishes.
The defining element of great prawn noodles is the broth. It begins with prawn heads and shells — dried, fried, and then simmered for hours with pork bones. The colour ranges from amber to deep reddish-brown, depending on the stall's technique. Some add sugar cane for sweetness, others use rock sugar. Spice notes come from white pepper and sometimes star anise. The best broths are complex and layered: the initial hit is intense prawn sweetness, followed by a slow pork richness, and finishing with a peppery warmth.
Prawn noodles come in two styles. The soup version is the classic — noodles bathed in that glorious stock, topped with prawns, sliced pork, and sometimes pork ribs. The dry version, more common in Penang-influenced stalls, features noodles tossed in a dark, spicy sauce with the soup served on the side. In Singapore, you'll also find the "prawn noodle with pork ribs" variation where meaty ribs are slow-cooked in the same stock, adding another dimension of flavour. Most stalls let you choose between yellow noodles, bee hoon (rice vermicelli), or a mix of both.
Singapore's prawn noodle landscape spans from traditional kopitiam stalls to modern hawker interpretations. The dish has a devoted following, with fans willing to travel across the island for their favourite bowl. Prices typically range from $5 to $8 for a regular portion, with larger servings featuring more prawns costing up to $15. The intensive labour required — hours of stock preparation starting before dawn — means fewer young hawkers are taking up the craft, making established stalls all the more precious.
Young hawker stall famous for prawn mee with self-rendered pork lard and broth simmered from pork bones and prawn heads.
Run by three sisters carrying on their father's legacy after his passing 16 years ago, using original family recipe taught by their mother. Serves prawn noodle (dry/soup) and fried Hokkien mee.
Dishing out aromatic Hokkien mee for 3+ years. Touted by some as the best Hokkien mee in Ang Mo Kio. Wet style with robust prawn stock, uses yellow noodles and thin bee hoon, stir-fried with pork belly, crispy pork lard, beansprouts and prawns (no sotong). Features potent homemade chilli.
One of Singapore's most famous dry-style Hokkien mee stalls. Known for their unique preparation that results in intensely flavorful, wok-charred noodles with excellent wok hei.
Famous prawn noodle stall where the kitchen meticulously prepares broth by simmering pork bones, prawn heads, and rock sugar for 2 hours. Prawns are cooked upon order so you'll savour the freshest prawns possible.
Consistent Michelin Bib Gourmand recipient known for their Hokkien mee featuring yellow noodles, bee hoon, squid, and prawns, all tied together with a thick prawn stock that delivers intense umami.