Today's recipe is all about cooking Singapore's signature Hokkien Fried Noodles - we Singaporeans called it Fried Hokkien Mee. Hokkien is actually Fujian, one of the provinces in China. All Chinese in Singapore originated from China and most of us came from Fujian. Along with these immigrants, came the delicious dishes that were personalised along the way to make it more Singaporean. I'm not sure if this dish is available in China but when you're Singapore, this is definitely one of the must-try dishes. You can find this in most of the Hawker centres or coffeeshops in Singapore.

The list of ingredients is listed below. Hope you can recreate this delicious dish in the comfort of your own home.

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INGREDIENTS
Serves 12

Prawn stock
==========
5L of water
2 tablespoons of Ikan bilis or anchovies concentrated stock
50 - 60 pieces of prawn heads
2 tablespoons of oil
2 teaspoons sugar
1 teaspoon salt

Crispy pork lard
==========
1 kg pork lard
1 teaspoon of salt

Actual frying of the noodles
==========
Pork lard oil
Eggs - quantity to own’s desire
2-3 bulbs of garlic
2 packets of Yellow noodles (about 400g each)
1 packet of thin or thick vermicelli or beehoon
2 medium size sotong or cuttlefish
24 - 36 pieces of medium - large size prawns
300g Lean Pork - optional
Chives
Fish sauce to taste

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