Xiao Di Fried Prawn Noodle

Xiao Di Fried Prawn Noodle offers a satisfying dish that's popular in the North East.
炒虾面
The medium portion is quite generous, ensuring good value for money.
The noodles are flavourful with a nice balance of beansprouts and seasoning, making it a go-to spot for fans of this classic dish.

Tried this much vaunted Fried Hokkien Prawn Noodles. Great umami taste from the prawn broth used. $5.50 large portion came with three small shrimps tail on and some sliced pork belly. Chilli sauce provided on the side is slightly sweet and not packing a lot of heat. Also, the portion is small, certainly not sufficient for those with big appetites.

Overall a good fried Hokkien prawn noodle but not fantastic.

Hawker Terence "Little Brother" Chee may only have opened his stall in March 2012, but his experience frying this dish dates back to 2005.
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His signature 'wet' rendition has noodles tossed with fluffy egg, crisp spring onions, prawn shell and pork bone stock, sitting soft in ample gravy. Carries robust smoky grainy eggy sweet savoury flavour, with the aroma of wok hei / breath of the wok that perfumes the air and attracts attention.
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The squeeze of lime juice lends a zesty tangy sour zing, while strips of tender pork belly lend meaty salty savoury flavour.
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The chunks of bouncy squid and crunchy deshelled prawns carry sweet savoury flavour. A bright chili mixes in well with a sour spicy kick, yum.
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Hokkien Mee
Xiao Di Fried Prawn Noodle 小弟炒虾面
@ 153 Serangoon North Avenue 1 #01-512
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More details:
https://ivanteh-runningman.blogspot.com/2023/08/best-of-singapore-hawkers-hokkien-mee.html

The xiao di here is no longer the young brother as he has been frying his fried prawn noodle for more than 6 years. He learned the skill as a helper for other stall, before he started his own stall here.

Came on public holiday morning and there’s already a wait of 30 minutes. A plate of wok hey fried prawn noodle which is a much wetter version. Topped with fresh prawns, cuttlefish, crispy pork lard and sliced of roasted pork. The flavour is so perfect with the rich stock gravy. Remember to squeeze the lemon and pair with the specially made chilli sauce.

Finally tried the much raved about Xiao Di Hokkien Mee! We’ve heard mixed reviews but our experience was really good. While the wok hei could be stronger, the prawn stock used to cook the noodles was 👌🏻👌🏻👌🏻 and the dish was packed with umami.

First heard good reviews of this place on the radio. Subsequently read many reviews online.

Waiting time was about 40mins on a Sunday lunch time.

The chilli quite good, seafood fresh.

Overall not as good as the reviews online. Maybe it's just me and maybe wet hokkien mee is not my type of palate.