Entree: Singapore – Chinese Singapore – 福建面 ➤ Fújiàn miàn (Wok-fried egg and rice noodles in a rich seafood and pork stock served with sambal and lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 8 oz (225 g) fresh yellow egg noodles
- 4 oz (115 g) rice vermicelli (dry), soaked and drained
- 8 large prawns, peeled and deveined, approx. 1 lb (450 g) total
- 8 oz (225 g) squid, cleaned and sliced into rings
- 6 oz (170 g) pork belly, thinly sliced
- 2 large eggs, approx. 100 g total, beaten
- 6 cups (1.4 L) prawn-and-pork stock (see note below) or quality seafood/chicken stock
- 3 tbsp (45 ml) pork lard or vegetable oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1/2 tsp (1 g) white pepper
- 2 cups (120 g) bean sprouts, rinsed
- 1/2 cup (25 g) Chinese chives or spring onions, cut into 2 in (5 cm) lengths
- Sambal oelek or sambal belacan, to serve
- 2 limes, cut into wedges, to serve
- Optional for stock: shells from prawns reserved, 6 oz (170 g) pork bones, 1 small onion, halved, simmered in water then strained

Instructions

1. If making stock: sauté prawn shells and pork bones in 1 tbsp oil until fragrant, add 6 cups (1.4 L) water, bring to a simmer and cook 20–30 minutes; strain and reserve the clear stock. Otherwise use prepared stock warmed.
2. Heat 2 tbsp (30 ml) pork lard or oil in a large wok over high heat. Add sliced pork belly and stir-fry until it begins to brown and render fat.
3. Add shallots and garlic and stir until fragrant and translucent, about 1–2 minutes.
4. Add prawns and squid; stir-fry briefly until they just start to turn opaque, about 1–2 minutes. Push contents to the side of the wok.
5. Pour beaten eggs into the cleared side and scramble lightly; then mix with the seafood and pork.
6. Add drained egg noodles and soaked rice vermicelli to the wok. Toss to combine, then add 1–2 cups (240–480 ml) of the hot stock to loosen and flavor the noodles.
7. Stir in dark soy, light soy, fish sauce, and white pepper. Continue to toss while gradually adding more stock a little at a time until the noodles are glossy and saucy but not soupy, about 2–3 minutes.
8. Add bean sprouts and chives; toss briefly just to soften the sprouts, about 30–60 seconds.
9. Transfer to a serving platter. Serve immediately with sambal on the side and lime wedges to squeeze over the noodles.