Malaysian Hokkien Mee

Malaysian Hokkien Mee

Previous Next More Awesome Noodle Recipes Just For You INGREDIENT Malaysian Hokkien Mee European Print This
Serves: 4
Nutrition facts: – calories – fat


4 garlic cloves, finely chopped 

200g (7.5 oz) pork belly thinly sliced 

8 peeled and deveined prawns 

2 cups sliced cabbage 

400g (14 oz) cooked hokkien noodles 

1 tbsp cornflour mixed with 1 tbsp water 


Crispy pork croutons: 

200g (7.5 oz) skinless pork belly cut into small dice 



1 tbsp soy sauce 

1 tsp sesame oil 

¼ tsp ground white pepper 


Stir-fry sauce: 

2 tbsp oyster sauce 

2/3 cup dark sweet soy sauce e.g. kecap manis 

2 tbsp soy sauce 

1 tsp sugar 


To make the crispy pork croutons, place the pork in a frying pan over medium heat and cook for 10 minutes or until the pork is crispy and the fat has rendered. Drain the pork on paper towel and reserve 1 tablespoon of the pork fat.


Combine the pork slices with the marinade ingredients.


Combine the stir-fry sauce ingredients.


Heat the reserved pork fat in a wok over high heat. Add the garlic and stir-fry for half a minute. Add the pork slices and stir-fry for 2-3 minutes. Now add in the prawns and stir-fry for another minute. Then toss through the cabbage. Now add the noodles and the stir-fry sauce. Toss until well combined, then stir through the 
cornflour mixture. Stir-fry until thickened and glossy. 


Served topped with the crispy pork croutons.

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