Hokkien Mee - Malaysian Stir Fry

Servings: 4

Author: Chef Connie

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Malaysian Hokkien Mee

Here's an authentic Malaysian Hokkien Mee recipe, a beloved street food dish known for its thick yellow noodles, rich dark sauce, and deep umami flavors.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

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Ingredients

• 14 oz thick yellow noodles (rinsed and drained)
• 6 oz prawns (peeled and deveined)
• 6 oz pork belly (sliced thinly)
• 1 cup cabbage (cut into 2-inch pieces)
• 3 cloves garlic (minced)
• 1 tablespoon lard or vegetable oil
• ½ teaspoon white pepper
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon sugar
• ½ teaspoon chicken powder or MSG (optional)
• 1 cup chicken broth (or water)

Instructions

1. Rinse and drain the yellow noodles to remove excess oil.
2. Slice the pork belly
3. Mince the garlic and cut the vegetables.
4. In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, sugar, chicken powder, and chicken broth. Set aside.
5. Heat 1 tablespoon of lard (or vegetable oil) in a wok over high heat.
6. Add the pork belly slices and stir-fry until browned and slightly crispy.
7. Add the shrimp stir-fry for another minute.
8. Push everything to one side, then add garlic. Stir-fry until fragrant.
9. Add the yellow noodles and mix well with the ingredients.
10. Pour in the sauce and stir-fry, ensuring the noodles are well coated.
11. Cover and let it simmer for 3-5 minutes, allowing the noodles to absorb the flavors.
12. Add the cabbage and mix everything together. Cook for another minute.
13. Transfer the Hokkien Mee to a serving plate.
14. Serve hot with sambal belacan and lime wedges on the side.

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Malay Hokkien Mee is a popular variation of stir-fried noodle dishes that is deeply rooted in the culinary traditions of Malaysian Chinese cuisine. This dish typically features thick yellow noodles stir-fried in a rich and savory mix of soy sauce, with key ingredients like prawns, squid, and pork belly, along with a selection of vegetables. The addition of crispy lard and a fragrant garlic oil enhances the overall flavor profile, creating a delightful umami experience. Usually served with sambal on the side, this dish not only satisfies hunger but also offers a warming, shareable meal perfect for gatherings.

The preparation of Malay Hokkien Mee involves a unique cooking technique, where the noodles are first blanched and then fried over high heat to achieve a smoky taste known as "wok hei." The balance of flavors is crucial, as the sweetness from the seafood and richness from the sauce must harmonize with the savory components. This dish is often enjoyed by locals and tourists alike, reflecting Malaysia's diverse food culture. Enjoyed either as a street food delicacy or in restaurants, Malay Hokkien Mee showcases the vibrant flavors and cooking techniques that define this beloved aspect of Malaysian gastronomy.

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