Wok fried Hokkien noodles with rich dark soy sauce and seafood, this Hokkien mee is a Malaysian classic!

What is Hokkien Mee?

Hokkien Mee is a popular noodle dish with roots in the Hokkien (Fujian) province of China, widely enjoyed in Malaysia and Singapore. There are two main versions: Hokkien Char Mee and Hokkien Hae Mee. Hokkien Char Mee, originating from Kuala Lumpur, features thick noodles stir-fried in a rich, dark sauce made from soy sauce, oyster sauce, and caramel, mixed with ingredients like pork, shrimp, fish cake, and vegetables, often finished with crispy pork lard.

Hokkien Hae Mee, from Penang and Singapore, is a noodle soup with a flavorful broth made from prawns, pork, and sometimes chicken bones, and includes a mix of egg noodles and rice vermicelli, topped with prawns, pork slices, fish cake, boiled eggs, and often served with sambal chili and lime.

It is a beloved street food found in hawker centers and food courts, as well as a popular home-cooked meal. Celebrated for its deep, umami flavors and hearty ingredients, Hokkien Mee is enjoyed during festive occasions and family gatherings, highlighting its role as a comfort food that brings people together.

Ingredients

• Pork lard or vegetable oil: Provides the fat necessary for frying and imparts a rich flavor. Pork lard adds a distinctive, traditional taste and aroma, while vegetable oil is a neutral alternative.
• Thick Hokkien Noodles: The primary carbohydrate base of the dish, these noodles are thick and chewy, soaking up the flavors of the sauce and other ingredients.
• Pork, thinly sliced and velveted: Adds protein and a tender texture. Velveting the pork (marinating in cornstarch, soy sauce, and oil) helps keep it moist and tender during cooking.

• Large shrimp or prawns: Contributes to the seafood flavor and provides additional protein and texture. The shrimp also add a slight sweetness to the dish.
• Fried fish cake, thinly sliced: Adds a unique texture and flavor, enhancing the overall umami profile of the dish. It also provides a slight chewiness.
• Garlic, finely chopped: Adds aromatic depth and a pungent, savory flavor when stir-fried. It forms the base of the dish’s flavor profile.

• Chinese cabbage, roughly chopped: Adds a fresh, slightly sweet flavor and a crunchy texture. It also contributes to the nutritional value of the dish.
• Chicken stock: Serves as the liquid base, adding depth and umami to the sauce, and helping to coat the noodles and other ingredients.
• Crispy pork lard crackling (optional): Adds a crunchy texture and enhances the dish’s richness with its savory flavor.

Sauce Ingredients

• Dark soy sauce: Provides a rich, deep color and a slightly sweet, robust flavor. It helps to give the noodles their characteristic dark appearance.
• Oyster sauce: Adds a savory, umami-rich taste and a bit of sweetness, contributing to the overall depth of the sauce.
• Dark caramel: Adds sweetness and a deep, rich color. It enhances the overall flavor complexity and visual appeal of the dish.

• Granulated sugar: Balances the savory and salty flavors with a touch of sweetness, rounding out the sauce.
• White pepper powder: Adds a mild heat and a subtle, earthy flavor that complements the other ingredients.
• YumYum (or MSG): Enhances the overall umami flavor, making the dish more savory and flavorful. YumYum or MSG is often used as a flavor enhancer.

How to Cook Hokkien Mee

I’ve used an outdoor charcoal burner to recreate that delicious smoky, charcoal flavor. But they’ll be just as delicious when cooked over the stove in a wok!

1. Heat a large wok or frying pan over medium-high heat. Add the pork lard or vegetable oil and let it heat up.
2. Add the velveted pork and stir-fry until it is just cooked through, about 2-3 minutes.
3. Add the finely chopped garlic and stir-fry until fragrant and lightly golden, about 30 seconds.
4. Add the Hokkien noodles to the wok and toss to combine

5. Add the roughly chopped Chinese cabbage to the wok and stir-fry until it starts to wilt, about 2 minutes.
6. Add the large shrimp and fish cake, and continue to stir-fry until they turn pink and are cooked through
7. Add all the sauce ingredients and toss to combine

8. Turn the heat up to high and pour in the chicken stock
9. Continue to toss the noodles until they have absorbed all the sauce.

10. Transfer the Hokkien Mee to serving plates or a large platter.
11. Top with crispy pork lard crackling if desired for added crunch and flavor.
12. Serve hot and enjoy!

Malaysian Hokkien Mee

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Print Recipe

Wok fried Hokkien noodles with rich dark soy sauce and seafood, this Hokkien mee is a Malaysian classic!

• Total Time: 25 minutes
• Yield: 2 Servings 1x

Ingredients

Scale 1x2x3x

• 2 tbsp Pork lard, or vegetable oil
• 250g Thick Hokkien Noodles, fresh, separated (8.8oz)
• 30g Pork, thinly sliced and velveted (1oz)
• 4 Large shrimp, or prawns
• 1 Fried fish cake, thinly sliced
• 3 Cloves of garlic, finely chopped
• 2 leaves Chinese cabbage, roughly chopped
• 1 cup Chicken stock
• Crispy pork lard crackling, to finish (optional)

Sauce

• 2 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Dark Caramel
• 2 tsp Granulated sugar
• 1/2 tsp White pepper powder
• 1/2 tsp YumYum, you can buy it here or use MSG

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Instructions

1. Heat a large wok or frying pan over medium-high heat. Add the pork lard or vegetable oil and let it heat up.
2. Add the velveted pork and stir-fry until it is just cooked through, about 2-3 minutes.
3. Add the finely chopped garlic and stir-fry until fragrant and lightly golden, about 30 seconds.
4. Add the Hokkien noodles to the wok and toss to combine
5. Add the roughly chopped Chinese cabbage to the wok and stir-fry until it starts to wilt, about 2 minutes.
6. Add the large shrimp and fish cake, and continue to stir-fry until they turn pink and are cooked through
7. Add all the sauce ingredients and toss to combine
8. Turn the heat up to high and pour in the chicken stock
9. Continue to toss the noodles until they have absorbed all the sauce.
10. Transfer the Hokkien Mee to serving plates or a large platter.
11. Top with crispy pork lard crackling if desired for added crunch and flavor.
12. Serve hot and enjoy!

• Author: Vincent Yeow Lim
• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 1 serving
• Calories: 950
• Sugar: 11.5 g
• Sodium: 2110.3 mg
• Fat: 39.6 g
• Carbohydrates: 110.1 g
• Fiber: 5.5 g
• Protein: 37.2 g
• Cholesterol: 135.7 mg