Main content

Rochor Mee or Singapore Hokkien Noodle

A very unique and tasty noodle.



  • 1.

    Prawn stock

  • 2.

    Dry cook the prawn heads and shell in pan for 15 mins

  • 3.

    Remove and transfer them into a pot

  • 4.

    Add 2 cups of water and 3 tablespoons of chicken powder

  • 5.

    Cover and boil stock over medium fire for ½ hour

  • 6.

    Taste for seasoning

  • 7.

    You can prepare this stock before hand and freeze it.

  • 8.


  • 9.

    Heat up 5 tablespoons of oil in wok

  • 10.

    Add eggs

  • 11.

    Stir gently and add yellow noodles and rice vermicelli/bee hoon

  • 12.

    Give it a good stir and add half of the hot prawn stock

  • 13.

    Cook for about 5 mins covered

  • 14.

    Move the noodle to the side of wok

  • 15.

    Add remaining 2 tablespoon of oil and fry garlic till aromatic

  • 16.

    Mix noodle and garlic well

  • 17.

    Add squid, prawns and remaining hot prawn stock

  • 18.

    Stir well and cover cook for 3 mins

  • 19.

    Add fish sauce and bean sprouts/chinese greens

  • 20.

    Stir and mix well

  • 21.

    Serve with limau kasturi or lemon wedges


Do not burn the garlic. Whenever you cook prawns, keep the heads and shell in a ziplock bag in the freezer for future making of prawn stock.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Rochor Mee or Singapore Hokkien Noodle.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by N55895Report
I can eat this for breakfast, lunch and dinner - my favourite!!
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine