Malaysian-Inspired Hokkien Mee
Malaysian-Inspired Hokkien Mee
Ingredients
- 1 pound pork belly, sliced into small pieces
- 1 pound prawns, peeled and deveined
- 12 ounces yellow noodles
- 12 ounces flat rice noodles
- 4 cloves garlic, minced
- 2 shallots, sliced
- 1 bunch choy sum, chopped into 2-inch pieces
- 2 eggs
- 1 cup bean sprouts
- 1 1/2 cups pork broth
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- as needed chili oil, for serving
- as needed fried shallots, for serving
- as needed lime wedges, for serving
Instructions
- 1
Heat a large wok or skillet over medium-high heat. Add the sliced pork belly and cook until it is crispy and its fat has rendered, about 8-10 minutes. Remove the crispy pork belly from the pan, leaving the rendered pork lard in the pan. Set the pork belly aside.
⏱️ 10 min
- 2
Add the peeled and deveined prawns to the hot pan with the pork lard. Cook for 2-3 minutes per side, or until they turn pink and are cooked through. Once cooked, remove the prawns from the pan and set aside with the pork belly.
⏱️ 5 min
- 3
To the same pan with the remaining pork lard, add the minced garlic and sliced shallots. Sauté for 1-2 minutes, or until they are fragrant.
⏱️ 2 min
- 4
Pour in the pork broth or stock. Stir in the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and white pepper. Mix well to ensure all the sauce ingredients are combined.
⏱️ 2 min
- 5
Add the chopped choy sum to the pan and cook for 1 minute until slightly wilted.
⏱️ 1 min
- 6
Introduce both the yellow noodles and flat rice noodles into the pan. Toss them gently to coat evenly with the sauce and cook until they are slightly softened, about 3-4 minutes.
⏱️ 4 min
- 7
Push the noodles and vegetables to one side of the pan to create an empty space. Crack the eggs directly into the empty side of the pan and scramble them until just set.
⏱️ 2 min
- 8
Once the eggs are scrambled, incorporate them into the noodles and vegetables, mixing everything together. Add the bean sprouts and toss to combine.
⏱️ 1 min
- 9
Return the crispy pork belly and cooked prawns to the pan. Toss all the ingredients together one last time to combine and heat through.
⏱️ 1 min
- 10
Serve the Hokkien Mee hot, garnished with a drizzle of chili oil, fried shallots, and a fresh lime wedge on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Malaysian-Inspired Hokkien Mee
- 1 pound pork belly, sliced into small pieces
- 1 pound prawns, peeled and deveined
- 12 ounces yellow noodles
- 12 ounces flat rice noodles
- 4 cloves garlic, minced
- 2 shallots, sliced
- 1 bunch choy sum, chopped into 2-inch pieces
- 2 eggs
- 1 cup bean sprouts
- 1 1/2 cups pork broth
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- as needed chili oil, for serving
- as needed fried shallots, for serving
- as needed lime wedges, for serving
Instructions
- 1
Heat a large wok or skillet over medium-high heat. Add the sliced pork belly and cook until it is crispy and its fat has rendered, about 8-10 minutes. Remove the crispy pork belly from the pan, leaving the rendered pork lard in the pan. Set the pork belly aside.
⏱️ 10 min - 2
Add the peeled and deveined prawns to the hot pan with the pork lard. Cook for 2-3 minutes per side, or until they turn pink and are cooked through. Once cooked, remove the prawns from the pan and set aside with the pork belly.
⏱️ 5 min - 3
To the same pan with the remaining pork lard, add the minced garlic and sliced shallots. Sauté for 1-2 minutes, or until they are fragrant.
⏱️ 2 min - 4
Pour in the pork broth or stock. Stir in the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and white pepper. Mix well to ensure all the sauce ingredients are combined.
⏱️ 2 min - 5
Add the chopped choy sum to the pan and cook for 1 minute until slightly wilted.
⏱️ 1 min - 6
Introduce both the yellow noodles and flat rice noodles into the pan. Toss them gently to coat evenly with the sauce and cook until they are slightly softened, about 3-4 minutes.
⏱️ 4 min - 7
Push the noodles and vegetables to one side of the pan to create an empty space. Crack the eggs directly into the empty side of the pan and scramble them until just set.
⏱️ 2 min - 8
Once the eggs are scrambled, incorporate them into the noodles and vegetables, mixing everything together. Add the bean sprouts and toss to combine.
⏱️ 1 min - 9
Return the crispy pork belly and cooked prawns to the pan. Toss all the ingredients together one last time to combine and heat through.
⏱️ 1 min - 10
Serve the Hokkien Mee hot, garnished with a drizzle of chili oil, fried shallots, and a fresh lime wedge on the side.
⏱️ 1 min