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+ servings
Hokkien Mee
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Hokkien mee is a Malaysian dish that consists of egg and rice noodles stir-fried with egg, slices of pork, prawns or squid, and garnished with vegetables.
Course: Main Course
Cuisine: Asian, Malaysian
Servings: 4 people
Author: Kristina Todini
  • 8 oz. egg noodles
  • 3 oz. rice noodles
  • 20 shrimps
  • 5 whole eggs , slightly beaten
  • 5 cloves garlic , crushed
  • 5 scallions , thinly sliced, green and white parts separated
  • A few chives
  • 2 green bell peppers , cut into thin strips
  • 1 red bell pepper , thinly sliced
  • 2 carrots , cut into small sticks
  • 8 oz. soybean sprouts
  • 5 oz. bamboo shoots (frozen or canned)
  • 1 (1-inch) piece ginger , grated
  • ½ stem lemongrass , thinly sliced
  • Vegetable Oil
  • 3 tablespoons sesame oil
  • 2 cubes chicken bouillon
  • ½ cup soy sauce
  1. Prepare a marinade with the ginger, lemongrass, soy sauce and sesame oil, and set aside.
  2. Boil two separate large pots of water and place a bouillon cube in each pot.
  3. Add the egg noodles to one of the pots and boil until all the noodles can separate with a fork. Drain and set aside.
  4. In the other pot, add the rice noodles and boil for 5 minutes. Drain and set aside.
  5. In a warm wok, pour 4 tablespoons of vegetable oil and sauté the garlic and the white part of the scallions.
  6. Sauté for a minute then add the shrimps and cook over high heat for 5 minutes.
  7. Add the bell peppers, carrots, bamboo shoots and sauté for 3 minutes.
  8. Add the eggs, blend them with the spatula and as soon as they become creamy, add the noodles and stir them with all the other ingredients.
  9. Drizzle the reserved marinade and cook for 5 minutes, adding the soybean sprouts at the end of cooking.
  10. If the mixture looks too dry, add a little soy sauce.
  11. Sprinkle the green part of the scallions and the chives at serving.