Prawn Noodles

All Foods • Singapore

550

kcal

25g

Protein

55.00000000000001g

Carbs

25g

Fat

✓ Verified by Singapore Calorie

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About Prawn Noodles

Noodles in rich prawn broth with prawns, pork ribs, and kangkong

How to Make Prawn Noodles (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Prawn Noodles, known locally as Hae Mee, is a beloved staple of Singapore’s vibrant hawker culture. This iconic dish features springy yellow noodles immersed in a deeply flavorful prawn and pork broth, topped with fresh prawns, lean pork slices, and crisp vegetables. You'll find Singaporean Prawn Noodles enjoyed everywhere from bustling kopitiams to trendy food courts, a testament to its universal appeal and cultural significance. Singaporean Prawn Noodles represents the perfect fusion of local flavors, with roots in early Hokkien and Teochew immigrant communities. The broth is the soul of the dish—rich yet clear, fragrant with prawn shells, and carefully balanced with aromatic shallots and garlic. This healthy, home-cooked version uses less oil and leaner cuts of meat, making it a nutritious lunch option without sacrificing taste. Whether you’re craving comfort food or looking for a protein-packed meal, Prawn Noodles is a satisfying, wholesome choice that celebrates Singapore’s multicultural culinary heritage.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: gluten, shellfish, soy

Ingredients(for 1 large hawker-style bowl per serving)

200g Fresh prawns (medium-sized, with shells and heads on) (Hae, for broth and topping)
100g Lean pork loin (sliced thinly)
160g Yellow noodles (mee, blanched)
80g Rice vermicelli (bee hoon, blanched) - optional
1 cup Baby spinach or kangkong (local greens)
1 cup Bean sprouts (taugeh)
2 cloves Garlic (minced)
2 bulbs Shallots (sliced)
1 tbsp Fish sauce
1/2 tsp White pepper
1 tbsp Light soy sauce
1 tsp Cooking oil (use canola or olive oil)
1.2L Water (for broth)
2 stalks Spring onions (sliced, for garnish)
as desired Red chili slices (for garnish) - optional

Instructions

1
Clean and peel the prawns, reserving shells and heads for the broth. Slice pork loin thinly and set aside.
5 minutes
Keep prawn shells and heads for maximum broth flavor; rinse thoroughly to remove sand.
2
Heat 1 tsp oil in a large pot. Sauté garlic and shallots until fragrant, about 2 minutes. Add prawn shells and heads, stir-fry until orange.
3 minutes
Sautéing prawn shells enhances sweetness and depth in the broth.
3
Pour in 1.2L water. Bring to a boil, then simmer for 10 minutes. Strain the broth, discard solids, and return clear broth to the pot.
12 minutes
Skim off any foam for a cleaner, lighter soup.
4
Add pork slices to the broth and simmer for 3-4 minutes until just cooked. Season with fish sauce, light soy sauce, and white pepper.
5 minutes
Do not overcook pork; slice thinly for tenderness.

Why This Dish is Healthy

This healthy Prawn Noodles recipe is lower in fat but rich in protein and vitamins, making it suitable for calorie-conscious eaters. By using lean pork and reducing oil, you get all the umami flavor of traditional Hae Mee with fewer calories. Ample greens and bean sprouts add vitamins and fiber, supporting digestion and fullness. It’s a balanced, nourishing dish for lunch or post-workout recovery.

Prawn Noodles is high in lean protein from prawns and pork, fiber from vegetables, and offers a moderate amount of complex carbohydrates from noodles. Prawns are an excellent source of vitamin B12, selenium, and omega-3 fatty acids, which support heart health. The broth is light and clear, reducing fat content compared to creamy or oily soups. Using minimal oil and plenty of greens, this meal provides essential micronutrients without excessive calories.

Pro Tips

💡Use prawn heads and shells for the most flavorful, authentic broth.
💡Add a few dried anchovies (ikan bilis) to the broth for extra umami.
💡Blanch noodles and vegetables just before serving to keep them springy and fresh.

Storage & Serving

Store noodles and broth separately in airtight containers. Refrigerate for up to 2 days. Reheat broth gently and assemble just before serving to maintain texture.

Best served: Breakfast or Lunch