Hokkien Mee
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Hokkien Mee in an airtight container in the refrigerator.
Reheat in a microwave or a pan over medium heat, adding a splash of water or broth if needed to loosen the noodles.
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