Comments on: Fried Hokkien Mee

by: Yu Ming Lui

Tue, 29 Jul 2008 15:30:54 +0000

Thanks for the easy recipe. I can’t get Prima in Tokyo where I live but will use your suggestions!

by: 9304

Thu, 13 Mar 2008 15:59:19 +0000

I from KL, Hokkian Mee normlly look darker color, add more dark soy sauce ? also without egg.

by: Tony

Sat, 01 Mar 2008 23:51:47 +0000

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.

by: yich

Sun, 06 Jan 2008 14:10:08 +0000

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.

by: caleb

Sun, 06 Jan 2008 09:10:08 +0000

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?

by: yich

Sun, 09 Dec 2007 13:56:45 +0000

That’s like “breakfast mee” as I would call it, or the mee that comes in Char Kway Teow.

by: sophie

Sat, 08 Dec 2007 16:22:12 +0000

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.

by: Daddy Forever

Fri, 30 Mar 2007 05:07:50 +0000

My wife loves fish sauce, but I can’t stand it. But your noodles do look tasty.

by: yich

Thu, 29 Mar 2007 15:47:52 +0000

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.

by: Anh G

Thu, 29 Mar 2007 13:20:48 +0000

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?