Spicy Hokkien Prawn Noodles

Delicious Hokkien noodlesWho doesn't love a bowl full of hot and spicy noodles? Today, we're going to make fiery Hokkien prawn noodles to liven up your taste buds. Though we've used prawn in this recipe, you can add your favorite seafood (squid recommended) to further enhance the preparation. You can mix both yellow and rice noodles to get a unique texture though former variety will give you an authentic taste and flavor. You can always moderate the level of spice as per your taste. I've made some changes to the original recipe to simplify the entire process. You'll need a traditional Chinese wok to get this recipe done in a correct way. So, let's make this fiery prawn noodles recipe for our family and friends.

Delicious Hokkien noodles
Spicy Hokkien Prawn Noodles

Prawn Hokkien noodles

Relish this spicy and mouth-watering Hokkien prawn noodles preparation which is flavored with rich and flavorful broth with select seasoning ingredients.

Preparation Time: 20 minutes
Cooking time: 1 hour 5 minutes
Servings: 4

  • 350 gm yellow noodles
  • 300 gm prawns
  • 4 cups chicken stock
  • 3/4 tsp fish sauce
  • 1/5 tsp dark soy sauce
  • 250 gm squid (cut into strips)
  • 2 medium-sized eggs (whipped)
  • 6 garlic cloves (minced)
  • 2 stems of green chives (coarsely chopped)
  • 1/5 tsp sesame oil
  • 4 tsp vegetable oil
  • sambal chili (to taste)
  • ground pepper (optional)
  • coriander sprigs (for garnishing)


  1. The original preparation consists of pork belly, bean sprouts, lard and the use of lime which I've omitted in this version.
  2. Peel off all the prawn heads along with the shells. Make sure you keep the tails intact.
  3. Heat 1 tsp of vegetable oil in a wok and fry all the prawn heads with shells for about 5 to 6 minutes.
  4. Add these fried heads and shells in chicken stock and bring it to a boil.
  5. Add fish sauce and dark soy sauce in it.
  6. Switch the flame to low and simmer for about 35 to 40 minutes.
  7. Bring down from the flame and remove prawn heads and shells from it.
  8. Now put all the peeled prawns and squid strips in the same stock and simmer for about 5 minutes.
  9. Drain all the stock in a bowl and keep prawns and squid strips in a separate bowl.
  10. Put wok on a high flame and add the remaining vegetable oil in it.
  11. Stir fry minced garlic for half a minute.
  12. Add whipped eggs and scramble them quickly.
  13. Add yellow noodles and stir fry them on a high flame till they just begin to sear.
  14. Add half of the stock and season with ground pepper, sesame oil and sambal chili.
  15. Cover the wok with a lid and switch the flame to medium.
  16. Let the noodles braise in the stock for about 6 minutes.
  17. Toss in prawns with squid strips and chopped green chives.
  18. Add the remaining stock and stir for about a minute.
  19. Again cover the lid for about 3 minutes.
  20. Switch back the flame to high and toss till the stock is almost absorbed by the noodles.
  21. Transfer to the serving plate.
  22. Garnish with coriander sprigs and serve hot.