Chinese
Yellow and rice noodles wok-fried and braised in a deeply savoury prawn-and-pork stock, with squid, prawns and egg, finished with lime and sambal. Singapore's version is all about that umami-soaked stock.
3 places to eat
Prawn-stock noodles wok-fried with squid and pork.
Rich, wet Hokkien mee fried over charcoal.
A heartland stall frying to-order, drier and prawny.
