PenangTime.com: Recipe Guide
HOKKIEN MEE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Broth:
- 500g prawn heads and shells
- 300g pork bones
- 2 litres water.
- For the Noodles:
- 300g yellow egg noodles
- 200g rice vermicelli
- 150g pork belly (sliced)
- 150g prawns (peeled)
- 1 cup bean sprouts
- a small bunch of water spinach (kangkung).
- For the Garnish:
- 2 hard-boiled eggs (halved)
- fried shallots
- chili paste.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Broth: In a large pot, stir-fry the prawn heads and shells with a little oil until fragrant. Add the pork bones and water. Bring to a boil, then simmer for at least 2 hours to create a rich stock. Strain the broth and discard the solids.
- Cook the Pork: In the prepared broth, cook the pork belly slices until tender. Remove and set aside.
- Cook the Prawns: Briefly cook the prawns in the broth until they turn pink. Remove and set aside.
- Blanch Noodles and Vegetables: In a separate pot of boiling water, blanch the yellow noodles, rice vermicelli, bean sprouts, and water spinach separately.
- Assemble: Place a portion of blanched noodles and vegetables in a bowl.
- Serve: Top with slices of cooked pork belly and prawns. Ladle the hot prawn broth over the noodles. Garnish with a hard-boiled egg, a sprinkle of fried shallots, and a side of chili paste.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The key to a delicious Hokkien Mee is a flavourful broth, so don't skimp on the simmering time.
- Frying the prawn heads before boiling releases more flavour.
- You can add a spoonful of fried lard for extra aroma and taste.
Tried this recipe?
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