Hokkien Prawn Mee

Also known as Hokkien mee (noodles), this fried plate soaked in pork bones and prawns made of aromatic stock.
This noodles – including yellow noodles and thick “hoe” (fan) – have juicy prawns, squid, pork belly, eggs and crispy fried pork (optional), making all the tastes particularly good. It is squeezed with samba pepper and lemon juice to increase zing.
As its name suggests, Hokkien Prawn Mee is a dish created by Hokkiens. But its origin is somewhat uncertain.
Trace its history of Fujian
Some people say it was originally called Rochor mee, because it was first sold on Rochor Road. After the work of the Singapore noodle factory, the Hawking sailor will gather at the junction road at night and bake the extra noodles in the factory with charcoal grill. Others suggested that a stall next to the hotel on the 7th floor would have been created in the vicinity of Rochor Road.
However, some people have pointed out that Rochor Mee is explained by Peranakan this dish, which is cooked with more gravy and accompanied by samba – the more common versions of these days. The original Hokkien mee is said to be fried until dry, eat sliced ​​red peppers.
But no matter what the account is true, only know that the noodles usually found in the hawker center are delicious.