There is a hype on the Claypot Hokkien Mee with Roasted Pork Belly in Toa Payoh and I know it’s my type of hokkien mee. I love my Hokkien Mee to be very saucy. Especially with the rainy cold weather these few days, a piping hot pot of soupy noodle with a burst of umami flavour will be perfect!
Not much time require to make this dish, unless you intend to make your own sio bak (roasted pork belly). This recipe will only focus on the Claypot Hokkien Mee with store-bought Sio Bak.
The quantity of seafood use can be increase based on personal preference.
In order to make this umami pot of noodle, you are required to make a prawn soup base with the prawn shells. I used about 6 pieces of prawns and used their shells for the soup base. The more prawns you used, the more umami-rich your soup base will be.
I used a mixture of both thick rice noodle and hokkien noodle, with a slightly higher proportion of the thick rice noodle. Please adjust based on your personal preference.
If you find that the claypot you had is too small for any stir frying, just use any deep frying pan or wok to cook and transfer to the claypot for the last 10 minutes of simmering. If not, you can totally omit the claypot.
- 1 tablespoon Oil
- 60g Prawn Shells
- 1000 ml Water
- ½ tablespoon concentrated chicken stock
- 1 tablespoon oil + 1 tablespoon oil (to use after frying the egg)
- 2 eggs (beaten)
- 100g squid (about 2 pieces)
- 6 pcs prawns (shelled)
- 1 tablespoon minced garlic
- 100g pork belly (Sliced)
- 250g Thick Rice Noodle
- 100g Hokkien Noodle
- 1 tablespoon Fish Sauce
- 1 tablespoon Shaoxing Wine
- 100g store-bought Roasted Pork Belly (Sio Bak)
- 1 tablespoons chopped spring onions
- Add the oil to a heated saucepan over medium heat
- Add prawn shells when the oil is heated and stir fry for about 2 mins until fragrance
- Add 1litre of water to the shells and boil for 10 mins
- Set aside for later use
- Add 1 tablespoon of oil to a heated claypot, wok or deep frying pan over medium
- Add in beaten egg and fry. Break it up into smaller pieces when the eggs are cooked.
- Push the fried eggs to the side and add 1 tablespoon of oil to the centre of the pot
- Add in minced garlic and stir fry until fragrance
- Add in sliced pork belly, squid and stir fry for another 1 minute
- Add in the noodles and stir fry for another minute
- Add in about 4 to 5 ladle of prawn stock (about enough to cover the noodles), fish sauce and shaoxing wine.
- Cover the lid and boil for 5 minutes
- Remove the lid and continue to boil for another 10 mins under medium low heat (add in prawn 5 mins before the noodle is ready).
- Remove the pot from the heat and top with sio bak & spring onions
- Serve hot