Fried hokkien mee

Fried hokkien mee

Leanne Kitchen

This common street-food dish has its origins in the Fujian province of China, and you will find a few versions around Malaysia. The version here is closer to the Kuala Lumpur approach of hokkien char mee, which uses dark soy sauce in the dish. It’s easy to prepare, and a good, large wok certainly helps as you do need to generate plenty of heat. The pineapple and cucumber sambal adds freshness and crunch.


Quantity Ingredient
500g squid, cleaned, tentacles reserved
600g fresh egg noodles
water, boiling
80ml peanut oil
3 eggs, beaten well
500g raw king prawns, shelled, deveined and tails left intact
3 garlic cloves, crushed
200g barbecued chinese pork (char siu), thinly sliced
200g bean sprouts
250ml Chicken stock
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
Pineapple and cucumber sambal, to serve


  1. Using a sharp knife, cut down one side of each fresh squid tube to open them out flat. Score the inside surface of the squid bodies in a criss-cross pattern, then cut into 2.5 cm pieces and reserve. Chop the tentacles.
  2. Put the noodles in a large bowl and pour boiling water over to cover. Stand for 1 minute or until they have softened, then drain well.
  3. Heat 1 tablespoon of the oil in a wok over medium–high heat, swirling to coat the wok. Pour in the eggs, again swirling to coat the wok, this time to form a thin omelette, then cook for 1–2 minutes or until set. Turn out onto a chopping board and thinly slice the omelette. Set aside.
  4. Add half the remaining oil to the wok. Increase the heat to high, add the prawns and stir-fry for 2–3 minutes or until just cooked through. Transfer to a plate.
  5. In the wok, stir-fry the squid and garlic in the remaining oil for 2 minutes or until the squid is nearly tender. Add the pork and bean sprouts, return the prawns to the wok and toss to combine well. Add the noodles, stock, soy sauces and sliced omelette and cook for another 2 minutes or until the liquid is slightly reduced and everything is heated through.
  6. Serve with the pineapple and cucumber sambal.
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