Hokkien Mee (Singapore/Malaysia Style) 福建炒麵（星馬式）

A popular dark, thick, and savory stir-fried noodle dish from Singapore and Malaysia, renowned for its rich flavour from dark soy sauce, pork, seafood, and a deeply aromatic broth.

Nutrition (per serving)

Ingredients

• 400g fresh yellow noodles
• 150g pork belly, thinly sliced
• 150g medium shrimp, peeled and deveined
• 100g squid, scored and sliced
• 4 cloves garlic, minced
• 100g fish cake, sliced
• 150g chye sim (or bok choy), cut into segments
• 100g bean sprouts
• 2 pieces eggs, beaten
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons lard (or cooking oil)
• 250ml pork broth (or chicken broth)
• 0.5 teaspoon white pepper
• 1 tablespoon sambal belacan (optional)
• 1 piece lime wedges (optional)

Steps

1. Prepare all ingredients: Slice pork belly, peel and devein shrimp, score and slice squid, mince garlic, slice fish cake, cut chye sim, beat eggs.
2. Heat lard (or oil) in a large wok or pan over medium-high heat.
3. Add minced garlic and stir-fry until fragrant.
4. Add sliced pork belly and stir-fry until cooked through and slightly browned.
5. Add shrimp and squid, stir-fry until almost cooked.
6. Push ingredients to one side of the wok. Pour in beaten eggs and scramble until just set. Mix with other ingredients.
7. Add yellow noodles, dark soy sauce, light soy sauce, oyster sauce, and white pepper. Stir-fry well to coat the noodles evenly.
8. Pour in the pork broth. Bring to a simmer and let the noodles absorb the liquid, stirring occasionally, until the sauce thickens slightly and coats the noodles.
9. Add chye sim and bean sprouts. Stir-fry briefly until vegetables are tender-crisp.
10. Taste and adjust seasoning with salt if needed.
11. Serve hot, optionally with sambal belacan and a squeeze of lime juice.

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