Dish

Penang Hokkien Mee

Penang Hokkien Mee is a flavorful and spicy dish that is perfect for those who love bold flavors. The noodles are thick and chewy, while the prawns and pork add a nice meaty flavor to the dish. The broth is spicy and slightly sweet, with a hint of umami from the dried shrimp. 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

Penang Hokkien Mee originated in Penang, 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 Penang Hokkien Mee, including a version that is served with a clear broth (known as Penang Prawn Noodle), and a version that is served with a dark soy sauce broth (known as Hokkien Char Mee).

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.