Cooking Hokkien Mee
Penang Hokkien mee is classic southeast Asian fast food, typically cooked and sold by vendors in street stalls. The secret to a great bowl is in the broth. Save up shrimp shells in your freezer until you have enough to give this great noodle dish the flavor it deserves.
Other versions of Hokkien mee are found in Singapore and Kuala Lumpur, Malaysia’s capital city. In Singapore, the noodles and shrimp are stir-fried. Hokkien mee in Kuala Lumpur is also fried, but uses fatter noodles and dark soy sauce to give the dish a characteristic deep, ruddy color.
All three dishes have Chinese origins. “Hokkien” is a word indicating the Chinese province of Fujian, where the dish originated. “Mee” means noodles. It is also known as Hokkien har mee, har being the word for “shrimp.”