High Protein Hokkien Mee

Elevate your noodle cravings with this High Protein Hokkien Mee, a hearty and flavorful twist on the classic Malaysian stir-fry. Packed with tender strips of chicken breast, juicy shrimp, crispy golden tofu, and two protein-rich eggs, this dish is a powerhouse of nutrition and bold, savory flavors. Fresh Hokkien noodles are coated in a rich, umami-packed sauce made from dark soy, light soy, oyster sauce, and fragrant sesame oil, while crunchy bean sprouts and vibrant choy sum bring a fresh contrast to every bite. Perfect for a quick weeknight dinner, this 35-minute recipe is a one-wok wonder that delivers satisfying taste and plenty of heart-healthy protein in every serving.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams fresh Hokkien noodles
• 200 grams extra-firm tofu
• 200 grams shrimp
• 200 grams chicken breast
• 2 large eggs
• 150 grams bean sprouts
• 100 grams choy sum
• 4 cloves garlic
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 0.5 teaspoon white pepper
• 0.5 teaspoon salt
• 250 milliliters water

Directions

Step 1

Prepare the ingredients: Cut the tofu into small cubes, de-vein and peel the shrimp, and slice the chicken breast into thin strips.

Step 2

In a large pot of boiling water, briefly blanch the Hokkien noodles according to package instructions, then drain and set aside.

Step 3

Heat a tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.

Step 4

In the same wok, add another tablespoon of vegetable oil and stir-fry the garlic cloves, minced, until fragrant.

Step 5

Add the chicken strips and shrimp to the wok. Stir-fry until the chicken is cooked and the shrimp turns pink, about 3-4 minutes.

Step 6

Push the chicken and shrimp to one side of the wok, crack in the eggs, and scramble them until just set.

Step 7

Add the Hokkien noodles and tofu back into the wok. Pour in the water, dark soy sauce, oyster sauce, light soy sauce, sesame oil, white pepper, and salt. Stir well to combine all ingredients, ensuring the noodles are thoroughly coated with the sauce.

Step 8

Add the bean sprouts and choy sum. Stir-fry for another 2-3 minutes until the vegetables are just tender.

Step 9

Adjust seasoning if needed and serve the Hokkien Mee hot, garnished with additional white pepper if desired.

Nutrition Facts

Serving size	1859.6 grams (1859.6g)

Amount per serving	% Daily Value*
Calories	2248

Total Fat 94.20g	121%
Saturated Fat 17.10g	86%
Polyunsaturated Fat 28.50g
Cholesterol 824mg	275%
Sodium 9161mg	398%
Total Carbohydrate 191.40g	70%
Dietary Fiber 14.40g	51%
Total Sugars 13.40g
Protein 167.60g	335%

Vitamin D 90IU	450%
Calcium 1812mg	139%
Iron 19mg	103%
Potassium 2544mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 29.4%

Carbs: 33.5%