March 28, 2007
Fried Hokkien Mee
I made the above Fried Hokkien Mee using the Prima Taste Fried Hokkien Mee premix. Cooking instructions can be found at the Prima Taste website.
I had used a mix of Barilla Thick Spaghetti (to substitute the thick bee hoon) and yellow noodles, and they ended up indistinguishable.
The other ingredients I used were garlic, my leftover pieces of roast pork (cut into small pieces), a few pieces of boiled shrimp, 2 eggs, fish sauce and spring onions (as a substitute for Chinese chives)
A reader, Winnie, was so sweet to provide a simple recipe to make your own Hokkien Mee.
1. Fry egg with oil, then add garlic.
2. Add (cooked) noodles.
3. Add (a few dashes) fish sauce.
4. Add prawn broth/chicken broth.
5. Remove before the noodles soak up all the broth.
I am confident this would work too, because the steps are essentially the same as the Prima Taste cooking method. The main points to note are:
- Asian fish sauce is made from anchovies, salt and water. Use it in moderation (a few dashes will do) because it has an intense flavor.
- If you buy prawns with shells, you can use the heads and shells to make prawn broth (Boil prawn head and shells with spring onion and ginger). Otherwise, use chicken broth from a can (for convenience).
- The noodles will soak up the broth and “expand” and turn soggy, so Step 5 of Winnie’s cooking method is very important! Remember to remove the noodles and set aside the broth if you are not serving immediately!
For the sambal chilli, Glory brand works for me! Add a bit of lime juice to the sambal chilli for the extra oomph!
In Singapore, I love the Hokkien Mee at the Wisma Atria Food Court. There is a branch at Suntec City Food Court too! The queue is always soooo long!
Here in the Bay Area, I make my own. Making Fried Hokkien Mee isn’t difficult at all, ya? Do you have any other ingredients you would like to add to yours?
Bite This!
More recipes:
Found: Chai Tow Kway in Ranch 99
Easy Chinese Recipe: Pork and Szechuan Vegetable
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March 28th, 2007 at 12:17 pm
Hey.. Yich,
Can you get Prima Taste Hokkien Mee Premix ..where you are..?? I am in Canada.. but can’t find any here… not even in Toronto. Let me know ya.. thanks..!
March 28th, 2007 at 12:40 pm
Hi, I live in the Bay Area, California. I can get Prima Taste Premix from Ranch 99, which is an Asian supermarket chain here. You can buy online from hcfoods dot net but I am not sure what is the shipping cost though. Good luck!
March 28th, 2007 at 12:52 pm
I bought the Prima Taste Hokkien Mee premix back from Singapore but haven’t tried it yet. I was at Ranch 99 up here in Seattle but they only had Mee Siam and Chicken Rice. Hoping to get more when my grandma visits. :) So how does the Prima Taste Hokkien Mee compare to back home? It’s one of my favorite dishes. I actually found a brand of Vietnamese rice noodles that has the same texture as the rice noodles in Hokkien Mee and Laksa. I’ll take a picture of the packaging when I get home…hopefully I still have some left.
~ Mina
March 28th, 2007 at 4:26 pm
You can get the chor bee hoon (some Vnese brand) in R99 near the tofu, fresh noodles section. Looks good!
March 28th, 2007 at 4:40 pm
Mina & Tiga - I prefer my Hokkien Mee with a mix of Chor Bee Hoon (thick white rice noodles). Thanks for the recommendation. I will look out for that in Ranch 99.
Hehe… honestly, for Hokkien Mee, the Singapore food court ones taste better (if compared to the Prima Taste premix)… cos they put lard right? Also, they have a super duper hot wok.
March 28th, 2007 at 6:29 pm
Hey, regarding the Or Nee, you are not supposed to put coconut milk…it’s not bubur cacar. :P
Steam or boil is the same. Boiling is faster I guess.
March 29th, 2007 at 5:20 am
You’re so good with your cooking. I’ve never tried to do this dish at home but will do very soon as I love noodles. (Indeed, I can’t survive a week without at least 1 noodle meal:D)- Can you use normal chives instead of Chinese ones?
March 29th, 2007 at 7:47 am
Hi Anh, Thank you, you are so sweet :) Yes, you can use normal chives (just not flowering chives - the kind with a tiny flower at the end of the stalk) Use sparingly, as you would when using spring onions (aka scallions / green onions) It’s mainly used to add some color to the dish.
March 29th, 2007 at 9:07 pm
My wife loves fish sauce, but I can’t stand it. But your noodles do look tasty.
December 8th, 2007 at 9:22 am
I thought that mee should be black. Black and sort of soaked in soya sauce. So far the ones that I have tried are black.
December 9th, 2007 at 6:56 am
That’s like “breakfast mee” as I would call it, or the mee that comes in Char Kway Teow.
January 6th, 2008 at 2:10 am
Is the fish sauce the element of salt in the Hokkien Mee? Or do I have to add salt anyway? And what if i choose not to add fish sauce, will that affect the taste of the dish?
January 6th, 2008 at 7:10 am
Yes, you can substitute salt for fish sauce. Fish sauce is made from anchovies, salt and water, use it if you are ok with the intense flavor of anchovies.
March 1st, 2008 at 4:51 pm
I have a simpler recipe and it tastes exactly like the hokkien mee at the hawker centers:
Marinate your prawns with garlic powder, pepper and salt. Stir fry these prawns with oil in a wok until they are 70% cooked, then throw in the noodles, stir fry for a minute, and drizzle in your chicken/pork broth and a few dashes of fish sauce. Cover and let it cook for a minute with steam gushing out. Next, crack an egg and stir the egg into the mixture and continue to stir fry. Add your cooked chicken/pork/sotong or whatever pieces. If the mixture is too dry, add a little more broth. If too wet, just stir fry until the fluid evaporates. Serve with the usual lime and sambal chilli.
March 13th, 2008 at 8:59 am
I from KL, Hokkian Mee normlly look darker color, add more dark soy sauce ? also without egg.