Hokkien Mee (Hokkien Noodles)

Sweet, savory, smoky Hokkien mee with thick, glossy stir-fried noodles, crispy pork belly, and shrimp in less than 20 minutes! This incredibly delicious Malaysian dish is so easy to make for your next weeknight dinner.

Course Dinner, Lunch

Cuisine Malaysian

Keyword Hokkien mee recipe, Hokkien noodles, hokkien noodles recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 589kcal

Author Megan

Equipment

Ingredients

Sauce

1 ½ tablespoons light soy sauce
1 ½ tablespoons dark soy sauce
1 tablespoon kecap manis sweet soy sauce
1 ½ tablespoons oyster sauce
1 tablespoon granulated sugar
½ tablespoon cornstarch
¾ cup low-sodium chicken stock

Stir Fry

1 lb Hokkien Noodles fresh or lo mein noodles
½ lb pork belly thinly sliced
3 cloves garlic minced
10 large shrimp peeled and deveined
1 cup napa cabbage thinly sliced
1 cup gai lan Chinese broccoli, chopped into 1 in pieces

Garnish

Green onions chopped

Instructions

Blanch the noodles. Bring a large pot of water to a boil over high heat. Blanch the noodles for 20-30 seconds until loosened. Strain, rinse with cold water, and set aside.
Mix the sauce. In a mixing bowl, add the light soy sauce, dark soy sauce, kecap manis, oyster sauce, sugar, cornstarch, and low-sodium chicken stock. Mix until combined. Set aside.
Cook the pork belly. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat until hot. Add the pork belly and cook until browned and the fat renders.
Add garlic and prawns. Then add the garlic and shrimp and toss until the shrimp are almost cooked through, about 30-40 seconds.
Add noodles and sauce. Add the noodles and sauce and toss until evenly coated, about 1-2 minutes.
Add vegetables. Add the cabbage and gai lan, then toss until the sauce comes to a simmer, reduces, and thickens, about 2-3 minutes.
Serve. Serve immediately, garnished with green onions, and enjoy!

Notes

See the Expert Tips section for more guidance.

Nutrition