Main Course

Hokkien Mee

Name: Hokkien Mee
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: malaysian
Ingredients: 500 g yellow noodle fresh; 200 g pork belly sliced thinly; 200 g prawn shelled and deveined; 100 g squid cleaned and sliced; 4 clove garlic minced; 150 g choy sum cut into 5cm lengths; 100 g fish cake sliced; 3 tbsp dark soy sauce; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 0.5 tsp white pepper; 0.5 cup chicken broth; 1 tsp cornstarch; 3 tbsp vegetable oil; 2 tbsp fried shallot (optional); 1 pcs red chili sliced (optional)

This comforting Malaysian noodle dish features thick yellow noodles coated in a rich, dark soy sauce gravy. It's typically stir-fried with prawns, squid, and tender slices of pork belly, offering a delightful mix of textures and savory flavors. A staple street food, it's hearty and satisfying.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 923 kcal

Allergen information: may contain crustaceans, fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gyellow noodle, fresh
200 gpork belly, sliced thinly
200 gprawn, shelled and deveined
100 gsquid, cleaned and sliced
4 clovegarlic, minced
150 gchoy sum, cut into 5cm lengths
100 gfish cake, sliced
3 tbspvegetable oil

sauce

3 tbspdark soy sauce
2 tbsplight soy sauce
1 tbspoyster sauce
1 tspsugar
0.5 tspwhite pepper
0.5 cupchicken broth
1 tspcornstarch

garnish

2 tbspfried shallot(optional)
1 pcsred chili, sliced(optional)

Equipment

wok · large pot · mixing bowl · colander

The method

Step by step

1
Blanch the yellow noodles in boiling water for 30 seconds, then drain and rinse under cold water to prevent sticking.
About 2 min
Cook’s note: This step helps remove excess starch and improves the noodle texture.
2
In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sugar, white pepper, chicken broth, and cornstarch.
About 2 min
Cook’s note: Whisk well to ensure the cornstarch is fully dissolved, preventing lumps in the sauce.
3
Heat vegetable oil in a large wok or skillet over high heat until shimmering.
About 1 min
Cook’s note: A hot wok is crucial for a good stir-fry, creating a smoky 'wok hei' flavor.
4
Add the pork belly to the wok and stir-fry until lightly browned and cooked through, about 3-4 minutes.
About 4 min
Cook’s note: Render out some of the fat for extra flavor.
5
Add the minced garlic and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter.
6
Add the prawns, squid, and sliced fish cake to the wok and stir-fry until the seafood is almost cooked, about 2-3 minutes.
About 3 min
Cook’s note: Avoid overcooking the seafood to keep it tender.
7
Add the choy sum and stir-fry for 1-2 minutes until slightly softened but still crisp.
About 2 min
8
Add the blanched yellow noodles to the wok.
9
Pour the prepared sauce mixture over the noodles and stir-fry vigorously for 3-5 minutes, ensuring everything is well coated and the sauce thickens.
About 5 min
Cook’s note: Keep stirring to prevent the noodles from sticking to the bottom of the wok.
10
Serve immediately, garnished with fried shallots and sliced red chilies if desired.

Per serving

Nutrition

36%Score

Calories: 923kcal
Protein: 42.7g
Carbs: 99.1g
Fat: 39.5g
Fibre: 4.5g
Sugar: 5.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Hokkien Mee in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a pan over medium heat, adding a splash of water or broth if needed to loosen the noodles.