Pork ribs prawn noodles + ngoh hiang ($10.40)!
Hawker prawn mee — pork ribs prawn noodles with thin bee hoon, prawns, pork ribs in orange prawn stock. Plus ngoh hiang platter with fried beancurd skin and tofu. $6.50 + $3.90.
Lunch today: pork ribs prawn noodles + ngoh hiang at the hawker. $10.40 combo. 😋
What was on the table ($6.50 + $3.90):
- Prawn noodle bowl: bee hoon + prawn stock + 3 prawns + pork ribs + fried shallots.
- Ngoh hiang plate: fried beancurd skin rolls + tofu + slices.
- Chilli sauce + sweet sauce dips.
The stock is what makes or breaks a bowl of prawn mee, and this one had the proper deep orange-red colour that comes from hours of simmering prawn heads and shells (often with pork bones) until all that sweetness leaches into the broth. It’s the savoury-sweet backbone behind the thin bee hoon, the three plump prawns and the tender pork ribs, finished with a scatter of fried shallots for fragrance. You can stir in the chilli to give it a spicy kick, the classic hawker way.
The ngoh hiang plate is the perfect companion order. A Hokkien-Teochew platter of assorted fritters, the star being the five-spice meat rolls wrapped in beancurd skin and deep-fried golden, here alongside fried tofu and other slices, all meant for dipping into the sweet sauce and chilli. Together with the noodles it turns a single bowl into a proper sit-down hawker lunch.
Overall: 4.4 / 5. Prawn stock had real depth, the ribs were tender, and the ngoh hiang was crispy outside and meaty within. A classic hawker combo done right. 😋👍🏼
