Main CourseDinner

Penang Hokkien Mee

Name: Penang Hokkien Mee
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: malaysian
Ingredients: 500 g prawn peeled, deveined, heads and shells reserved; 250 g pork belly boiled until tender, sliced; 6 clove garlic minced; 4 pcs shallot sliced; 2 tbsp chili powder; 1 tsp sugar; 1 tsp salt; 3 tbsp vegetable oil; 2 l water; 400 g yellow noodle; 200 g rice vermicelli; 100 g bean sprout; 2 tbsp chive chopped; 2 tbsp fried shallot

This vibrant Penang Hokkien Mee features a rich and spicy prawn broth, tossed with yellow noodles and vermicelli. It's garnished with succulent prawns, tender pork, and crispy fried shallots for a satisfying meal.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Hard
Per serving: 1,184 kcal

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

Mise en place

Ingredients

broth

500 gprawn, peeled, deveined, heads and shells reserved
250 gpork belly, boiled until tender, sliced
6 clovegarlic, minced
4 pcsshallot, sliced
2 tbspchili powder
1 tspsugar
1 tspsalt
3 tbspvegetable oil
2 lwater

noodles

400 gyellow noodle
200 grice vermicelli

garnish

100 gbean sprout
2 tbspchive, chopped
2 tbspfried shallot

Equipment

fine-mesh sieve · large pot · cutting board · knife

The method

Step by step

1
Boil the pork belly in a pot of water until tender, about 30-40 minutes. Remove, let cool, and slice thinly. Reserve the cooking water.
About 40 min
2
Heat vegetable oil in a large pot over medium-high heat. Add the prawn heads and shells and stir-fry until fragrant and red, about 5 minutes.
About 5 min
Cook’s note: Press the prawn heads with a spoon to extract more flavor.
3
Add the sliced shallots and minced garlic to the pot and continue to stir-fry until aromatic, about 2-3 minutes.
About 3 min
4
Stir in the chili powder and cook for 1 minute until fragrant. Pour in the water and the reserved pork belly cooking water. Bring to a boil, then reduce heat and simmer for at least 30 minutes to develop the broth's flavor.
About 35 min
Cook’s note: The longer the broth simmers, the richer the flavor.
5
Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot. Season with sugar and salt to taste.
About 5 min
Cook’s note: Adjust seasoning as needed; the broth should be robust.
6
Blanch the yellow noodles and rice vermicelli in boiling water for 1-2 minutes until just cooked. Drain well.
About 2 min
Cook’s note: Do not overcook the noodles; they should still have a slight bite.
7
Quickly blanch the peeled and deveined prawns in the hot broth until just pink and cooked through, about 1-2 minutes. Remove the prawns and set aside.
About 2 min
Cook’s note: Overcooked prawns become rubbery.
8
To serve, divide the blanched noodles and vermicelli into serving bowls. Arrange the sliced pork belly, blanched prawns, and bean sprouts on top.
About 2 min
9
Ladle the hot prawn broth over the ingredients in each bowl. Garnish with chopped chives and fried shallots.
About 1 min
Cook’s note: Serve immediately while hot.

Per serving

Nutrition

56%Score

Calories: 1,184.2kcal
Protein: 57.2g
Carbs: 136.6g
Fat: 47.2g
Fibre: 7.4g
Sugar: 7.6g

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

Keep it good

Storage

Store leftover broth and solid ingredients separately in airtight containers in the refrigerator.

Reheating

Reheat broth gently on the stovetop. Reheat noodles and toppings briefly in a microwave or by blanching in hot water.