Hokkien Mee
Savor the bold and irresistible flavors of **Hokkien Mee**, a beloved Southeast Asian noodle dish that expertly combines tender yellow noodles and thick vermicelli stir-fried to perfection. This hearty recipe features an umami-packed medley of fresh prawns, squid, and thinly sliced pork belly, balanced with the crunch of bean sprouts. Enhanced with aromatic garlic, rich soy sauces, and a splash of chicken stock, the dish achieves a luscious, saucy texture that’s perfect for soaking up the bold flavors. A final drizzle of garlic oil and a squeeze of zesty calamansi lime elevate each bite, making it a feast for both the palate and senses. Quick to prepare in under 40 minutes, this crowd-pleasing classic is ideal for a cozy night in or an impressive treat for your next dinner gathering. Don't miss this chance to bring the taste of authentic hawker-style cuisine to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Yellow noodles
- 100 grams Thick vermicelli
- 150 grams Large prawns, shelled and deveined
- 100 grams Squid, cleaned and sliced into rings
- 100 grams Bean sprouts
- 50 grams Pork belly, sliced thinly
- 1 large Egg
- 4 cloves Garlic, minced
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 250 milliliters Chicken stock
- 1 teaspoon Fish sauce
- 1 teaspoon Sugar
- 0.5 teaspoon White pepper
- 3 tablespoons Vegetable oil
- 1 tablespoon Garlic oil
- 2 Calamansi limes, halved
Instructions
Soak the thick vermicelli in hot water for 10 minutes or until softened, then drain and set aside.
In a wok, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Add the sliced pork belly to the wok and stir-fry until just cooked, about 3-4 minutes.
Add the prawns and squid to the wok, and stir-fry until the prawns turn pink and the squid is cooked, about 2-3 minutes.
Push the ingredients to one side of the wok, and crack the egg into the empty space. Scramble it lightly until just set.
Add the yellow noodles and soaked vermicelli to the wok. Pour in the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar, then stir-fry everything together until the noodles are well coated and heated through.
Pour in the chicken stock. Stir-fry until the liquid has been mostly absorbed by the noodles, about 2-3 minutes.
Add the bean sprouts and white pepper to the wok, and continue stir-frying briefly until the bean sprouts are tender-crisp.
Remove the wok from heat and drizzle the garlic oil over the noodles. Mix well.
Serve the Hokkien Mee immediately with the halved calamansi limes on the side for squeezing over the noodles.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 6578 mg | 286% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.9 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 326 mg | 25% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1571 mg | 33% | |
*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.
