Singapore Hokkien prawn noodles

A plate of Singapore-style hokkien mee
In Singapore, Hokkien mee refers to a dish of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid. The key to the dish is copious quantities of an aromatic broth made from prawns and pork bones, slowly simmered for many hours. Sambal chilli and calamansi limes are served on the side for the diner to blend in, giving it an extra zing and tanginess. Traditionally, small cubes of fried lard are added, and some stalls also serve the dish on an opeh leaf (soft areca palm bark), which enhances the fragrance of the dish.

The Singaporean version of Hokkien mee was created after World War II by Chinese sailors from Fujian (Hokkien) province in southern China. After working in the factories, they would congregate along Rochor Road and fry excess noodles from the noodle factories over a charcoal stove. The dish is considered a classic of Singaporean cuisine and several hawker stalls selling it have been recognized by the Michelin Guide.

The dish is also known as "fried Hokkien noodles "Hokkien fried prawn noodle , and particularly in Malaysia, "sotong mee" (squid noodles) to differentiate it from other types of Hokkien mee.