Noo Cheng Adam Road Big Prawn Noodle – The Prawns are HUGE!

There’s no doubt in my mind that Noo Cheng Adam Road Big Prawn Noodle is a local favourite. After all, the stall has been at Adam Road Food Centre for around 30 years! In fact, their Prawn Noodles are so popular that they opened another outlet at Zion Riverside Food Centre 15 years ago. At the helm of this long-standing establishment is 46-year old Mr Teo. His parents first developed the recipe and opened the stall back when he was just 16 years old. Eventually, he took over the family business, and the rest is history!

I walked into Adam Road Food Centre at around 630pm, and it wasn’t hard to find Noo Cheng as a small queue had already formed. They have quite a number of options on their menu. Other than their signature Big Prawn Noodle ($8/$10/$12), there is Pork Belly Prawn Noodle ($6), Pork Ribs Prawn Noodle ($5) and even Sliced Pork Prawn Noodle ($5)! Needless to say, I knew that I was going to meet my weekly quota of pork and prawns.

I had to order the main attraction, the Big Prawn Noodle ($8). I have a choice of dry or soup version, as well as egg noodles or thick bee hoon. I opted for the soup and egg noodle combination. Given that this is a hefty price tag, I was expecting quite a sizeable bowl of noodles. Thankfully, I was not disappointed. Just looking at the bowl made my mouth water. Sat atop the noodles were three massive and juicy prawns! My gaze was then drawn to the flavourful broth. According to Mr Teo, prawn shells, pork bones and chicken bones were used to cook the broth for approximately one and a half hours.

The time and effort that went into preparing the broth bore fruit. I found myself gulping down spoonful after spoonful of the deeply flavorful broth. It had the robust taste and aroma of pork and a subtle but ever-present flavour of prawn. It may not appeal to some palates though, as it’s definitely on the saltier side. I’m also partial to egg noodles, so I found the noodles delicious as they had absorbed the pork and prawn broth.

Have I mentioned the size of the prawns? My $8 bowl came with just three prawns, but it was sufficient. It isn’t often that I can say that the prawns were plump and meaty in texture. They were perfectly cooked and remained slightly springy and tantalisingly succulent. As if that wasn’t enough, the bowl also contained a few pieces of pork rib. Although they weren’t fall-off-the-bone tender, they had a lovely chew without being dry. This is the must-order dish if you visit Noo Cheng!

I also ordered Noo Cheng’s Sliced Pork Prawn Noodle ($5) and opted for the dry version with thick bee hoon. The al dente bee hoon had a delightful springy texture. After mixing the chilli in, I got some much-needed spice and a tinge of sweetness. However, this bee hoon version was still too bland for my liking. I felt that the natural eggy flavour of the yellow noodles added more to the taste of the dish. Even though the bee hoon had great texture, I felt that it didn’t work quite as well as the egg noodles.

The size of the prawns served in this dish were rather disappointing, especially after having just eaten those giant ones earlier! Unfortunately, they were also overcooked and mushy. As the sliced pork was also dry, I can easily suggest sticking to Noo Cheng’s Big Prawn Noodle. You really can’t go wrong with their signature dish!

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

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