Ming’s Prawn Noodles – Second-Generation Hawker, First-Rate Prawn Noodles

Helmed by owner-chef Jia Ming, Ming’s Prawn Noodles has been steadily building its fan base the past 2 years. His prawn noodles have even been compared to the famous Wah Kee Prawn Noodles! I arrived at Alexandra Village Food Centre, filled with anticipation.

At Ming’s Prawn Noodles, there is the usual option of both dry and soup noodles. You may also add ingredients such as pig tail, pork ribs and meatballs. I went for the Prawn & Pork Ribs Noodles Soup ($7, Large) and Pig Tail Noodles Dry ($5).

I dived right into the broth of the Prawn & Pork Ribs Noodles Soup ($7). The sweet stock was really brilliant. I found the soup less briny and more balanced than usual prawn noodle soups. While some may like the strong punch of prawn flavour, I appreciated this version better.

The prawns were incredibly succulent and firm! The prawn snapped as I bit into them. I did not expect this level of freshness. Jia Ming hand-picks his prawns from the wet market every morning and wow, is he a master at it! Customers can also have their prawns deshelled. I was feeling a little lazy that day and decided on deshelled prawns, though getting my hands dirty is what I always do.

 $7 got me 4 sizeable prawns and several pieces of tender pork ribs.

Make your noodles even better with the condiments at the counter!

I moved on to the Pig Tail Noodles Dry ($5). Pig tail might be intimidating to some, but the gelatinous piece of meat is really delicious. I was pleased with the amount of pig tail given.

Pig tail used to be a part where butchers at the wet market gave out for free or tossed away. But, over the years, the local market has become more accepting of it. Nowadays, the pig tail might just be one of the more expensive parts of a pig if you go by the gram!

The dry noodles featured Jia Ming’s homemade chilli sauce which was so shiok. A tad sweet and not too spicy!

I found out from Jia Ming that he is a graduate from a local culinary institute, At-Sunrice. After working in a restaurant, he decided to set up his own hawker stall, cooking one of his favourite food – prawn noodles. Every aspect of the dish, from the stock to the chilli, is created by Jia Ming. I have to say that I was absolutely impressed by the remarkable food that the 28-year-old chef is churning out.

Go show your support as soon as you can!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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