Brothy Claypot Hokkien Noodle with Sio Bak (Easy Version)

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Brothy Claypot Hokkien Noodle with Sio Bak (Easy Version)


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 3
  • 1 1/2 tbsp dried shrimps

  • 1 1/2 tbsp ikan bilis

  • 30 gms pork lard (optional)

  • 1 tbsp oil

  • 1 tbsp oil (to use after frying the egg)

  • 2 nos eggs (beaten)

  • 100 gms squid (about 2 small pieces or 1 big piece)

  • 9 piece big prawns (unshelled)

  • 1 tbsp minced garlic

  • 100 gms pork belly (cut - about 1 cm in width and thickness)

  • 250 gms thick rice noodle

  • 100 gms hokkien noodle

  • 500 ml swanson chicken stock

  • 1 tbsp seasoning:fish sauce

  • 1 tbsp shaoxing wine

  • 1 dash pepper

  • 1 tsp topping garnish:sio bak (ready made - can further roast it in oven to brown and crisp the already sliced pork belly)

  • 2-3 nos chopped spring onions

  • 1 tsp sugar


  • Preparation: Grind the dried shrimps and ikan bilis until its powdery fine,set aside
  • Frying Pork Lard (Optional): Add the pork lard to a heated pan/claypot over medium high heat, cover with lid and stir fry occasionally to ensure even cooking
  • Fry until brown and crispy remove the pork lard and its oil from the pan/claypot with 1 tablespoon of oil remaining in the pan/claypot
  • Frying the Hokkien Mee: Add 1 tablespoon of cooking oil (if not using lard) into the pan/claypot over medium high - high heat
  • Use medium high - high heat throughout this recipe
  • Add in beaten eggs to the heated oil
  • When the bottom of the eggs are cooked, push it to the side of the pan
  • Add a tablespoon of oil to the pan and add in minced garlic, grinded shrimp and ikan bilis stir fry until fragrance
  • Break the eggs up and saute into the garlic mixture
  • Add in pork belly and noodles and stir fry for a min or 2 Add in prawn and squid and half of the required chicken stock
  • Allow it to boil then add the remaining half of the stock
  • Add in the seasonings and allow it to boil over medium high to high heat for 5 to 10 mins until the broth is slightly thicken
  • Remove prawns earlier if its cooked before the broth is ready to prevent overcooking of prawns
  • Remove the pot from the heat and top with sio bak spring onions
  • Serve hot