Dish

Hokkien mee Malaysia

Hokkien Mee

Hokkien mee Malaysia is a hearty and flavorful dish that is perfect for those who love savory flavors. The noodles are thick and chewy, while the prawns and pork add a nice meaty flavor to the dish. The broth is savory and slightly sweet, with a hint of umami from the soy sauce. This dish is high in protein and carbohydrates, but is also high in sodium and fat, so it should be enjoyed in moderation. It is not suitable for those with shellfish allergies.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Noodle Dish

Origins and history

Hokkien mee Malaysia originated in Malaysia, and is a popular street food in the region. The dish is believed to have been created by Hokkien immigrants who settled in the area. The dish has evolved over time, with different variations being created in different parts of Malaysia.

Dietary considerations

Shellfish-containing

Variations

There are many variations of Hokkien mee Malaysia, including a version that is served with a clear broth (known as Penang Prawn Noodle), and a version that is served with a spicy sambal sauce (known as Hokkien Mee Siam).

Presentation and garnishing

The dish is traditionally served in a large bowl, with the noodles and toppings arranged neatly on top of the broth. The broth is garnished with sliced red chili and a lime wedge. Sambal belacan is usually served on the side, and can be added to the broth to give it an extra kick of spice.