Recipes - Malaysian & Singaporean

Hokkien Mee
Hokkien Mee


Hokkien mee is a dish that is popular in Malaysia and Singapore. It consists of egg noodles and rice noodles stir-fried with egg, pork, prawns and squid. Many have experimented with, and greatly relished, the traditional hokkien mee recipe. It is an immensely popular dish in Asia.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

500g fresh Hokkien noodles
1 squid tube
1 tbsp cooking oil
1 tsp minced garlic
6 large fresh green prawns (shelled and deveined)
100g pork fillet (sliced)
1 head Choy sum or half a Chinese cabbage (washed and cut into 8cm pieces)
½ tsp Yeo's Sesame Oil
2 tbsp Yeo's Dark Soy Sauce
1 tbsp. ABC Sweet Soy Sauce (Kecap Manis)
½ tsp sugar
1 pinch pepper
1 stalk spring onion (cut into 5cm pieces)
1 tbsp fried shallots
Yeo's Garlic Chilli Sauce (accompaniment)




Steps:
  1. Bring 1 litre of water to the boil, together with 1 tsp oil. Add noodles, boil for 2 mins. Drain and set aside.
  2. Cut open squid tube, score inner side in a diamond pattern, cut into bite-sized pieces.
  3. Heat oil in a wok, add garlic, stir until fragrant. Add prawns, pork, squid and choy sum, stir for 3 mins.
  4. Add Hokkien noodles, sesame oil, dark soy, kecap manis, sugar and pepper. Garnish with spring onion and fried shallots.
  5. Serve with chilli garlic sauce as an accompaniment.

5 Interesting Things About Hokkien Mee

  1. There are two types of HokkienMee: Hokkienhaemee (Hokkien Prawn Noodles) and Hokkien char mee (Hokkien fried noodles). Hokkienhaemee is served commonly in Singapore whereas Hokkien char mee is popular in Kuala Lumpur.
  2. The Singaporean Hokkienmee recipe was created after World War II by Chinese sailors from southern China. After working in the factories, they would fry excess noodles from the noodle factories over a charcoal stove.
  3. The perfect hokkienmee recipe will include garlic, eggs, soy sauce, yellow noodles, bean sprouts, prawns and squid.
  4. Hokkie char meeis a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients. Cubes of pork fat fried until crispy are also thrown in. The best examples are usually cooked over a raging charcoal fire.
  5. Strictly speaking, the Penang and Singapore versions ofHokkienMee are two different dishes.But they are both prawn noodle dishes and share the name ‘Hokkien’.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Hokkien Mee

Hokkien Mee

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Hokkien mee is a dish that is popular in Malaysia and Singapore. It consists of egg noodles and rice noodles stir-fried with egg, pork, prawns and squid. Many have experimented with, and greatly relished, the traditional hokkien mee recipe. It is an immensely popular dish in Asia.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

500g fresh Hokkien noodles
1 squid tube
1 tbsp cooking oil
1 tsp minced garlic
6 large fresh green prawns (shelled and deveined)
100g pork fillet (sliced)
1 head Choy sum or half a Chinese cabbage (washed and cut into 8cm pieces)
½ tsp Yeo's Sesame Oil
2 tbsp Yeo's Dark Soy Sauce
1 tbsp. ABC Sweet Soy Sauce (Kecap Manis)
½ tsp sugar
1 pinch pepper
1 stalk spring onion (cut into 5cm pieces)
1 tbsp fried shallots
Yeo's Garlic Chilli Sauce (accompaniment)

Instructions
  1. Bring 1 litre of water to the boil, together with 1 tsp oil. Add noodles, boil for 2 mins. Drain and set aside.
  2. Cut open squid tube, score inner side in a diamond pattern, cut into bite-sized pieces.
  3. Heat oil in a wok, add garlic, stir until fragrant. Add prawns, pork, squid and choy sum, stir for 3 mins.
  4. Add Hokkien noodles, sesame oil, dark soy, kecap manis, sugar and pepper. Garnish with spring onion and fried shallots.
  5. Serve with chilli garlic sauce as an accompaniment.

5 Interesting Things About Hokkien Mee

  1. There are two types of HokkienMee: Hokkienhaemee (Hokkien Prawn Noodles) and Hokkien char mee (Hokkien fried noodles). Hokkienhaemee is served commonly in Singapore whereas Hokkien char mee is popular in Kuala Lumpur.
  2. The Singaporean Hokkienmee recipe was created after World War II by Chinese sailors from southern China. After working in the factories, they would fry excess noodles from the noodle factories over a charcoal stove.
  3. The perfect hokkienmee recipe will include garlic, eggs, soy sauce, yellow noodles, bean sprouts, prawns and squid.
  4. Hokkie char meeis a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients. Cubes of pork fat fried until crispy are also thrown in. The best examples are usually cooked over a raging charcoal fire.
  5. Strictly speaking, the Penang and Singapore versions ofHokkienMee are two different dishes.But they are both prawn noodle dishes and share the name ‘Hokkien’.

You May Also Like

Shio Ramen

Shio Ramen

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic