Hokkien Mee

Global • non_veg

170

kcal

Protein

22g

Carbs

5.5g

Fat

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How to Make Hokkien Mee (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Hokkien Mee is a beloved Malaysian noodle dish, renowned for its robust flavors and smoky aroma. Originating from the bustling streets of Kuala Lumpur, this hearty stir-fried noodle meal is a testament to Malaysia’s rich multicultural cuisine, blending Chinese, Malay, and local influences. The dish features thick yellow noodles tossed in a savory soy-based sauce, accented by prawns, lean pork, and crisp vegetables. Traditionally cooked over high heat, Hokkien Mee delivers a signature 'wok hei' or charred fragrance, making every bite memorable. Malaysians enjoy Hokkien Mee as a satisfying lunch or dinner, especially at hawker centers and roadside stalls where its irresistible aroma draws crowds. With its balanced combination of protein, complex carbohydrates, and fresh ingredients, Hokkien Mee can be adapted for health-conscious eaters without sacrificing authentic flavor. By using quality local ingredients like belacan (shrimp paste), garlic, and fresh greens, you can enjoy a wholesome version of this classic Malaysian street food at home. This healthy Hokkien Mee recipe offers a taste of Malaysia’s culinary heritage while providing a nourishing meal. Perfect for busy weekdays, family gatherings, or when you crave something comfortingly Malaysian, it’s a dish that celebrates local flavors while supporting your wellness goals.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, shellfish

Ingredients(for One medium bowl (approx. 400g) per serving)

200g Thick yellow noodles (Mee kuning)
100g Prawns (Fresh, peeled)
60g Lean pork loin (Thinly sliced)
80g Choy sum (Chinese greens)
3 cloves Garlic (Minced)
2 tbsp Soy sauce (Low sodium)
1 tbsp Dark soy sauce (For color and depth)
1/2 tsp Belacan (Shrimp paste) - optional
40g Fish cake (Sliced) - optional
300ml Chicken stock (Homemade preferred)
1/4 tsp White pepper (Freshly ground)
1 tsp Sesame oil (For aroma)
2 stalks Spring onions (Sliced for garnish) - optional

Instructions

1
Prepare all ingredients: peel and devein prawns, slice pork loin and fish cake, wash and chop choy sum, mince garlic, and slice spring onions.
5 minutes
Have all ingredients ready for quick stir-frying.
2
Heat a wok over high flame. Add sesame oil and sauté garlic until fragrant. Add belacan and stir until aromatic.
3 minutes
Use high heat for that signature 'wok hei' flavor.
3
Add pork slices and prawns. Stir-fry until the pork is just cooked and prawns turn pink.
4 minutes
Do not overcook prawns for best texture.
4
Push meat to the side, add yellow noodles, and pour in chicken stock. Stir gently to soak noodles, then add soy sauce, dark soy sauce, and white pepper.
4 minutes
Mix sauces evenly for balanced flavor and color.

Why This Dish is Healthy

By using lean cuts of meat and fresh seafood, this Hokkien Mee is a nutritious lunch option. The dish incorporates plenty of vegetables for fiber and vitamins, while skipping excessive oil and processed additives found in some hawker versions. Opting for homemade chicken stock and controlling sodium makes it suitable for those managing blood pressure and overall wellness. It’s a wholesome way to enjoy authentic Malaysian flavors without compromising health.

This Hokkien Mee recipe is designed to be lower in fat and sodium by using lean pork, reduced-sodium soy sauce, and minimal oil. Prawns provide high-quality protein and essential minerals like zinc and selenium, while choy sum offers fiber, vitamin C, and antioxidants. The inclusion of garlic and spring onions delivers immune-boosting compounds. Balanced with complex carbohydrates from yellow noodles, this meal supports sustained energy without excess calories.

Pro Tips

💡Tip 1: Use a carbon steel wok for authentic 'wok hei'.
💡Tip 2: Blanch noodles briefly before stir-frying to remove excess oil.
💡Tip 3: Prepare homemade chicken stock for richer flavor and less sodium.

Storage & Serving

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave with a splash of water to restore moisture. Not suitable for freezing due to noodle texture changes.

Best served: Lunch