Malaysian Hokkien Mee

Based on 3 ratings

10

min

Preparation

10

min

Cook

Easy

Difficulty

3

Steps

14

Ingredients

This version of Hokkien mee originated from Kuala Lumpur, Malaysia, which is also known as Hokkien char mee. Try out this quick and easy fragrant stir-fried noodles at home!

Let's start cooking!

Chopped cabbage slices on chopping board

Step 1 - Slice Chinese cabbage

  • Loosely chop up Chinese cabbage and set aside.
Adding in chicken stock into fried hokkien noodles

Step 2 - Stir-fry noodles

  • In a pan on medium heat, heat up 2 Tbsp vegetable oil and fry garlic for 1 minute until fragrant.

  • Toss in noodles and add chicken stock, 2 Tbsp oyster sauce, ¼ tsp salt and ½ cup Chinese thick soy sauce.

  • Mix well until noodles are well coated.

Stir-fried noodles with prawns, cabbage and fish cakes

Step 3 - Add in other ingredients

  • To the same pan on high heat, add Chinese cabbage, prawns and fish cakes.

  • Stir-fry for 5 minutes until ingredients are well combined and prawns are cooked.

Mixed cornstarch in fried hokkien noodles to thicken up sauce

Step 4 - Thicken sauce

  • Mix 1 tsp cornstarch with 2 Tbsp water in a cup before pouring into pan.

  • Stir-fry for 2 minutes until sauce thickens.

  • Remove from heat and season to taste with salt and white pepper if needed.

Plate and serve!

Fried Malaysian Hokkien mee tossed in Chinese sauces and topped with prawns

Transfer dish into serving plate or bowl and serve hot.

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