Hokkien Mee

Mains
Noodles

Easy Level:

Cook Time:

Servings:

4 pax

A simple recipe of everyone’s favourite Hokkien Mee – there is little chance you have not tried a variant of this drool-worthy dish.
We used yellow noodles and bee hoon (rice vermicelli) for that slurpiness. This dish is awesomely paired with Pokka Sencha Japanese Tea for that perfect pairing with the broth used. There’s a lot of prawns, squid, and pork so get ready for a good feasting!
P.S. No sugar also means zero calories, which means it’s better for your health after having a full meal. 🙂

Ingredients

Adjust Servings
US / Metric
0.00
g
g
yellow noodles
0.00
g
g
yellow noodles
0.00
g
g
thin bee hoon (blanch with hot water)
0.00
g
g
thin bee hoon (blanch with hot water)
0.00
eggs
0.00
eggs
0.00
tbsp
tbsp
of minced garlic
0.00
tbsp
tbsp
of minced garlic
Bean sprouts (weight)
Bean sprouts (weight)
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
soy sauce
0.00
tbsp
tbsp
soy sauce
0.00
tbsp
tbsp
dark soy sauce
0.00
tbsp
tbsp
dark soy sauce
0.00
cups
cups
of soup broth
0.00
cups
cups
of soup broth
0.00
stalks
stalks
of chives (cut into 1 inch length)
0.00
stalks
stalks
of chives (cut into 1 inch length)
0.00
limes (cut into halves)
0.00
limes (cut into halves)

Soup stock:

0.00
chilli padis (sliced)
0.00
chilli padis (sliced)

Soup Stock

0.00
kg
kg
of prawns (deshelled & deveined, reserve shells and heads for stock)
0.00
kg
kg
of prawns (deshelled & deveined, reserve shells and heads for stock)
0.00
medium size squids approx. 230g (skin off and sliced in rings)
0.00
medium size squids approx. 230g (skin off and sliced in rings)
0.00
g
g
pork belly (blanched and sliced)
0.00
g
g
pork belly (blanched and sliced)
0.00
g
g
Pork lard (cut into cubes)
0.00
g
g
Pork lard (cut into cubes)
0.00
shallots (chopped)
0.00
shallots (chopped)
0.00
tbsp
tbsp
ginger (minced)
0.00
tbsp
tbsp
ginger (minced)
0.00
tbsp
tbsp
of garlic (minced)
0.00
tbsp
tbsp
of garlic (minced)
0.00
g
g
of dried shrimps
0.00
g
g
of dried shrimps
0.00
pieces
pieces
of flat fish
0.00
pieces
pieces
of flat fish
0.00
litres
litres
of pork broth
0.00
litres
litres
of pork broth

Steps

1

Toast dried shrimps and flat fish separately till dry and fragrant. Blend well together in a blender
Toast dried shrimps and flat fish separately till dry and fragrant. Blend well together in a blender
Mark as completed

2

In a stock pot, pour in a generous amount of oil, sauté ginger, garlic ,shallots till fragrant.
In a stock pot, pour in a generous amount of oil, sauté ginger, garlic ,shallots till fragrant.
Mark as completed

3

Add in the prawns shells and heads and sauté till cooked well and very fragrant.
Add in the prawns shells and heads and sauté till cooked well and very fragrant.
Mark as completed

4

Sprinkle in blended dried shrimps & flat fish. Mix well.
Sprinkle in blended dried shrimps & flat fish. Mix well.
Mark as completed

5

Add in pork broth and boil together. Let it simmer over medium heat for 45 minutes to 1 hour. Set aside.
Add in pork broth and boil together. Let it simmer over medium heat for 45 minutes to 1 hour. Set aside.
Mark as completed

6

Get ready to fry pork lard pieces over low heat. Upon frying the pork lard initially, sprinkle in 1 or 2 teaspoon of oil over the lard to prevent splattering. Reserve the fats for later use.
Get ready to fry pork lard pieces over low heat. Upon frying the pork lard initially, sprinkle in 1 or 2 teaspoon of oil over the lard to prevent splattering. Reserve the fats for later use.
Mark as completed

7

When the stock is ready, filter out all boiled ingredients leaving only the stock behind.
When the stock is ready, filter out all boiled ingredients leaving only the stock behind.
Mark as completed

8

Blanch prawns with the stock and set aside.
Blanch prawns with the stock and set aside.
Mark as completed

9

Blanch squid with the stock and set aside.
Blanch squid with the stock and set aside.
Mark as completed

10

Blanch pork belly with the stock for about 10 – 15 minutes (depending n the thickness of your pork belly) and set aside. Cut the pork belly into bite sizes and set aside.
Blanch pork belly with the stock for about 10 – 15 minutes (depending n the thickness of your pork belly) and set aside. Cut the pork belly into bite sizes and set aside.
Mark as completed

11

In a wok, drizzle in pork lard oil and stir fry eggs swiftly. Push to aside
In a wok, drizzle in pork lard oil and stir fry eggs swiftly. Push to aside
Mark as completed

12

Add in more pork lard oil, sauté garlic till fragrant.
Add in more pork lard oil, sauté garlic till fragrant.
Mark as completed

13

Add in yellow noodles, beehoon and bean sprouts, stir evenly.
Add in yellow noodles, beehoon and bean sprouts, stir evenly.
Mark as completed

14

Scope in 2 – 3 ladles of prawn stock and continue to stir fry evenly.
Scope in 2 – 3 ladles of prawn stock and continue to stir fry evenly.
Mark as completed

15

Add in soya sauce, black sauce and fish sauce. Mix well.
Add in soya sauce, black sauce and fish sauce. Mix well.
Mark as completed

16

Scope in more prawn stock to submerge noodles partly and braise noodles till stock has been reduced and absorbed. Stir occasionally. Cover for 5 minutes.
Scope in more prawn stock to submerge noodles partly and braise noodles till stock has been reduced and absorbed. Stir occasionally. Cover for 5 minutes.
Mark as completed

17

Add in chives, prawns and , mix well.
Add in chives, prawns and , mix well.
Mark as completed

18

Dish up and serve hot with lime, sambal chilli and sliced chilli padis.
Dish up and serve hot with lime, sambal chilli and sliced chilli padis.
Mark as completed

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