Hokkien Mee

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Hokkien Mee
Hokkien Mee

Hokkien mee is actually the name for three different noodle dishes found in Southeast Asia. This recipe is for Penang Hokkien mee as it is enjoyed in Malaysia’s modern, urban and diverse Penang state on the country’s northwest coast. In Penang, Hokkien mee is a steaming bowl of noodles and rich shrimp broth, studded with sliced pork, shrimp, vegetables and chiles.

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Rich shrimp broth
Rich shrimp broth

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.

Dark soy sauce
Dark soy sauce

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.”

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