Hokkien Mee

Dive into the flavorful world of Malaysian street food with this vibrant Hokkien Mee recipe! A tantalizing medley of yellow noodles and thick vermicelli is stir-fried to perfection with succulent prawns, tender squid, and savory pork belly. Infused with the rich umami of light and dark soy sauces, oyster sauce, and aromatic garlic, the dish is further elevated by a splash of chicken stock for a luscious finish. Crunchy bean sprouts and a zingy squeeze of calamansi lime add refreshing contrasts, while the final drizzle of fragrant garlic oil ties everything together. Ready in just 40 minutes, this crowd-pleaser is perfect for weeknight dinners or satisfying your craving for authentic Malaysian hawker fare.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 250 grams Yellow noodles
• 100 grams Thick vermicelli
• 150 grams Large prawns, shelled and deveined
• 100 grams Squid, cleaned and sliced into rings
• 100 grams Bean sprouts
• 50 grams Pork belly, sliced thinly
• 1 large Egg
• 4 cloves Garlic, minced
• 2 tablespoons Light soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Oyster sauce
• 250 milliliters Chicken stock
• 1 teaspoon Fish sauce
• 1 teaspoon Sugar
• 0.5 teaspoon White pepper
• 3 tablespoons Vegetable oil
• 1 tablespoon Garlic oil
• 2 Calamansi limes, halved

Directions

Step 1

Soak the thick vermicelli in hot water for 10 minutes or until softened, then drain and set aside.

Step 2

In a wok, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.

Step 3

Add the sliced pork belly to the wok and stir-fry until just cooked, about 3-4 minutes.

Step 4

Add the prawns and squid to the wok, and stir-fry until the prawns turn pink and the squid is cooked, about 2-3 minutes.

Step 5

Push the ingredients to one side of the wok, and crack the egg into the empty space. Scramble it lightly until just set.

Step 6

Add the yellow noodles and soaked vermicelli to the wok. Pour in the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar, then stir-fry everything together until the noodles are well coated and heated through.

Step 7

Pour in the chicken stock. Stir-fry until the liquid has been mostly absorbed by the noodles, about 2-3 minutes.

Step 8

Add the bean sprouts and white pepper to the wok, and continue stir-frying briefly until the bean sprouts are tender-crisp.

Step 9

Remove the wok from heat and drizzle the garlic oil over the noodles. Mix well.

Step 10

Serve the Hokkien Mee immediately with the halved calamansi limes on the side for squeezing over the noodles.

Nutrition Facts

Serving size	1308.8 grams (1308.8g)

Amount per serving	% Daily Value*
Calories	1914

Total Fat 97.00g	124%
Saturated Fat 21.00g	105%
Polyunsaturated Fat 27.20g
Cholesterol 796mg	265%
Sodium 6579mg	286%
Total Carbohydrate 164.80g	60%
Dietary Fiber 9.80g	35%
Total Sugars 13.90g
Protein 100.80g	202%

Vitamin D 54IU	269%
Calcium 326mg	25%
Iron 8mg	46%
Potassium 1571mg	33%

*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: 45.1%

Protein: 20.8%

Carbs: 34.1%