For some connoisseurs, the broth has to be thick with flavour, brewed from lots of prawn heads and shells as well as pork ribs.
For others, it is the spicy chilli powder mixed into the soup that gives the dish an extra kick. In dry versions of the dish, noodles are tossed in potent chilli and lard.
These days, halal versions of the dish, brewed with chicken bones, are available too.
ST food critics pick their favourite places for a comforting bowl of prawn noodles.
This article was first published in The Straits Times.