Malaysia- Hokkien Mee Recipe

Hokkien Mee

This recipe for Hokkien Mee is the Malaysian fried version, recommended by my friend Kim, who is also a keen chef. There are many variations of this well-loved noodle dish, from Singapore and Malaysia. However, most of them have pork and prawns in the mix. Originally, this recipe for Hokkien Mee comes from, but I have adapted it slightly. Firstly, I used a larger quantity of pork belly instead of adding pork liver and pork lard. Secondly, I left out the cuttlefish because it was not easy to find and I may be allergic to it. Lastly, the unintentional substitution was normal dark soy sauce instead of thick soy sauce. This ingredient I would search harder for next time, since I think it would make the dish even more flavourful.

This dish really is a meal in one as it has noodles for carbohydrates, protein and vegetables. It is on the salty side and has a good amount of oil, but still tasted healthy. I served this to friends, one of whom is Malaysian. She liked them and had seconds, but did not comment on the authenticity factor. So for the next time I will definitely use the dark thick soy sauce that is recommended. In fact, even the photos from the recipes usually show dark noodles so mine were probably a bit too pale!

I’ve been to Malaysia a few times and have had many types of noodles there. Honestly, I have no idea if I have tried this specific type of noodles, as I tended not to pay attention to the names, only the pictures. I’ll be looking out for these next time so I have an authentic comparison!

Pork belly for Hokkien Mee
Pork belly for Hokkien Mee

Cooked egg noodles
Cooked egg noodles


500g thick yellow noodles (I used medium egg noodles)
500 g pork belly, cut into bite-sized pieces
250 g medium prawns, shelled
1/2 white cabbage, sliced thinly
3 large cloves garlic, minced
1 tsp sesame oil
2 Tbsp vegetable oil
400 ml fresh chicken stock
1/2 tsp salt
1 tsp cornflour
2 Tbsp water
2 Tbsp oyster sauce
2 Tbsp light soy sauce
1 Tbsp thick soy sauce or dark soy sauce
1 tsp chicken stock granules or Marigold vegetable bouillon powder
1 tsp granulated sugar
Dash of pepper


First marinate the pork in sesame oil, salt, oyster sauce, and soy sauce. Set aside for at least 10 minutes.

Next, cook the noodles according to the package and drain well, then set aside. Heat vegetable oil in a wok. Add minced garlic and fry until lightly golden and fragrant.

Then add the marinated pork and stir fry for a few minutes. Next add the prawns and stir fry for 2-3 minutes. Pour in chicken stock, chicken stock granules, and sugar and simmer for 5 minutes.

Next add in the noodles, cabbage, cover and allow to simmer for 5 minutes. Finally, dissolve the cornflour in the 2 Tbsp water and mix into the sauce to thicken it. Cook into the sauce has thickened.

Serve immediately. Hot sauce can be added on the side.

Simmering Hokkien Mee sauce
Simmering Hokkien Mee sauce

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