High Protein Hokkien Mee
Elevate your weeknight dinner game with this High Protein Hokkien Mee—a flavor-packed twist on the classic Malaysian noodle dish. Perfectly balanced between savory and satisfying, this recipe is loaded with protein-packed ingredients like tender chicken breast, juicy shrimp, crispy tofu, and scrambled eggs. Fresh Hokkien noodles create a chewy base that soaks up the rich, umami-packed sauce made from dark and light soy sauce, oyster sauce, and a hint of sesame oil. Tossed together with crunchy bean sprouts, vibrant choy sum, and aromatic garlic, this dish comes together in just 35 minutes, making it a quick and nutritious meal idea. Whether you're a fan of stir-fry recipes or looking to boost your protein intake, this hearty and delicious High Protein Hokkien Mee is sure to become a favorite. Serve it steaming hot and enjoy every savory bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh Hokkien noodles
- 200 grams extra-firm tofu
- 200 grams shrimp
- 200 grams chicken breast
- 2 large eggs
- 150 grams bean sprouts
- 100 grams choy sum
- 4 cloves garlic
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
- 250 milliliters water
Instructions
Prepare the ingredients: Cut the tofu into small cubes, de-vein and peel the shrimp, and slice the chicken breast into thin strips.
In a large pot of boiling water, briefly blanch the Hokkien noodles according to package instructions, then drain and set aside.
Heat a tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
In the same wok, add another tablespoon of vegetable oil and stir-fry the garlic cloves, minced, until fragrant.
Add the chicken strips and shrimp to the wok. Stir-fry until the chicken is cooked and the shrimp turns pink, about 3-4 minutes.
Push the chicken and shrimp to one side of the wok, crack in the eggs, and scramble them until just set.
Add the Hokkien noodles and tofu back into the wok. Pour in the water, dark soy sauce, oyster sauce, light soy sauce, sesame oil, white pepper, and salt. Stir well to combine all ingredients, ensuring the noodles are thoroughly coated with the sauce.
Add the bean sprouts and choy sum. Stir-fry for another 2-3 minutes until the vegetables are just tender.
Adjust seasoning if needed and serve the Hokkien Mee hot, garnished with additional white pepper if desired.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 9161 mg | 398% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 13.4 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1812 mg | 139% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2544 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
