Teresa's Recipes
Hokkien Mee
Dive into the delightful flavors of Hokkien Mee, a beloved stir-fried noodle dish that captures the essence of Southeast Asian cuisine, particularly from Malaysia and Singapore. This culinary masterpiece combines chewy yellow noodles and delicate rice vermicelli with succulent prawns, tender pork belly, and fresh squid, all tossed together with vibrant bean sprouts and aromatic Chinese chives. Each bite is a celebration of textures and tastes, enhanced by the umami richness of a flavorful sauce blend and a refreshing squeeze of lime. This dish is often enjoyed at bustling hawker centers, where it has earned its place as a street food favorite, bringing people together over shared meals and laughter.
Ingredients
- 200g Yellow noodles
- 100g Rice vermicelli
- 150g, sliced Pork belly
- 150g, peeled and deveined Prawns
- 100g, cleaned and sliced Squid
- 100g Bean sprouts
- 50g, chopped Chinese chives
- 3 cloves, minced Garlic
- 2, beaten Eggs
- 2 tablespoons Vegetable oil
- 1/2 teaspoon White pepper
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- For serving Lime wedges
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 600
- Fat: 25g
- Carbs: 65g
- Protein: 35g
- Sodium: 1200mg
- Sugar: 2g
Instructions
- Soak the yellow noodles and rice vermicelli in hot water for about 15 minutes or until softened. Drain and set aside.
- In a wok or large pan, heat the vegetable oil over medium heat.
- Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced pork belly to the wok and cook until browned and crispy, about 3-4 minutes.
- Push the pork belly to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the pork.
- Add the prawns and squid to the wok, cooking for 3-4 minutes until the seafood is just cooked through and opaque.
- Stir in the bean sprouts and cook for another 1-2 minutes until they begin to soften.
- Add the drained yellow noodles and rice vermicelli to the wok. Toss everything together until well combined.
- Pour in the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sprinkle the white pepper. Stir-fry for another 2-3 minutes, ensuring the noodles are well coated in the sauces.
- Finally, add the Chinese chives and stir-fry for an additional minute until they are just wilted.
- Serve the Hokkien Mee hot, garnished with lime wedges on the side for a zesty finish.
Tips
- For an extra kick, add sliced chili or chili paste when stir-frying.
- Feel free to substitute the seafood with chicken or beef if preferred.
- To make it vegetarian, replace the meat and seafood with tofu and additional vegetables.