Along with Li Chang Fishball noodles, this Hokkien Mee stall has been in Yuhua Village hawker food centre for a very long time now since I moved in at 11 years old.
Even when the hawker centre underwent renovation for 2 years from 2001 to 2002, the auntie boss worked temporarily at nearby coffeeshop stall cooking her famous Hokkein Mee.
Stir-fried with eggs, bean sprouts, prawns and squid, the dish tastes very much home-made and has been my Tuesday standard meal along with Wanton Mee.
On weekdays, she has another lady assistant to help her and on Wednesdays and weekends, her husband help her.
Besides the food, the auntie lady boss knows me very well since I have been ordering $3 with plenty of sambal chilli.
Though there are many other Hokkien Mee stalls, this is the ONLY dish I finished all the way even though at first glance, this dish looks very simple to you.
Well, you do not need many prawns, squid and even sambal chilli to mask the taste or lack of.
Because besides those, HOW you cook the noodles and bean sprouts are just as important.
Once you know how and cook well, every ingredient will come well together automatically.