Dish

Hokkien mee

Hokkien Stir-fried Noodles

Hokkien mee is a dish that originated from the Fujian province in China and was brought over to Southeast Asia by Hokkien immigrants. The dish has evolved over time to include local ingredients and flavors. The noodles are stir-fried with prawns, squid, pork, and vegetables such as bean sprouts and cabbage. The sauce is made with a combination of soy sauce, oyster sauce, and dark soy sauce, giving it a rich and savory flavor. Hokkien mee is typically served with sambal chili paste and lime wedges for added flavor.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Noodle Dish

Origins and history

Hokkien mee is believed to have originated from the Fujian province in China and was brought over to Southeast Asia by Hokkien immigrants. The dish has evolved over time to include local ingredients and flavors. In Singapore, Hokkien mee is typically made with thick yellow noodles, while in Malaysia, it is made with thin yellow noodles. There are also variations of the dish in Indonesia and Thailand.

Dietary considerations

Contains seafood, meat, and gluten. Can be made vegetarian by omitting the meat and seafood.

Variations

There are many variations of Hokkien mee, including a dry version that is stir-fried with a thicker sauce, and a soup version that is served with a clear broth. Some versions also include crispy pork lard for added texture and flavor.

Presentation and garnishing

Hokkien mee is typically served in a large plate or wok, garnished with chopped scallions and cilantro. Crispy pork lard and fried shallots can also be used as garnishes.

Tips & Tricks

To achieve the perfect texture for the noodles, blanch them in boiling water for a few seconds before stir-frying. This will prevent them from becoming too soft and mushy.