The hallmark of this Hokkien noodle dish is the complex broth. Usually a secret recipe, it is made with roasted prawn heads, garlic, pork bones with rock sugar and some seasoning. Yellow wheat flour noodles are commonly used but some like beehoon or kway teow (both rice base noodles) and are blanched, and topped with fresh succulent prawns, vegetables and pork before they flood it with the rich prawn broth and topped with fried shallot bits.
Prawn Mee / Noodles
545 Whampoa Prawn Noodles
665 Buffalo Rd #01-326, Tekka Mkt & Food Ctr (Map) 7am – 12.30pm
Sat & Sun
Her parents had been operating this iconic little stall for decades in Whampoa with her relatives. When Rui Fang graduated with a degree in Economics, she ditched corporate life and went back into helping her parents at the hawker stall (like she did as a kid). Her folks help her open this second stall and toil with her each day on site. Their prawn noodle is very old school – small and unforgivingly fresh prawns are used and the stock is rendered with roasted prawn heads and secret seasoning. The classic noodle to order is “yellow noodles” – the scintilla of alkali in the noodles go so well with the stock and prawns. The prawn intensity is very present in the stock and there’s a sweetness that comes with hints of rock sugar that is so pleasurable. They offer a dry sambal version and this one is equally popular, whereby the soup is served separately. This is the ultimate Singapore style prawn ramen.
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