Hokkien mee combines the namesake egg noodles and rice vermicelli, usually by stir-frying them in a pork-and-seafood stock; sliced pork is a typical ingredient, too. This version (small, S$3), however, is all surf, no turf, and prepared without lard, so shrimp, squid, and noodles land more lightly in the mouth. A strong sambal and the Asian lime called calamansi are traditional accompaniments; the Makansutra observes that Nam Sing swaps out the sambal for cut chillies, which add zing without introducing a pungent competing flavor.
Nam Sing Hokkien Fried Prawn Mee
Old Airport Road Food Centre, stall 01-32, Singapore
(From a summer 2010 visit)
