Fried Hokkian Mee is barely heard of compared to Ramen noodles in North America, but, this is another very popular stir-fried noodles in Southeast Asia that you must try. Round thick egg noodles usually called Hokkian mee in some parts of Asia is often mixed with rice stick noodles and stir-fried with seafood and then braised in shrimp stock and served with sambal chili and calamansi.
In case you ever wonder what Hokkian is, it is basically one of the Chinese ethnic groups that originated from the Fujian province in China. My dad was a hokkian and my mom is from a different ethnic group, Teo Chew. So, I guess I’m half and half 🙂 There are different varieties of hokkian noodles throughout Southeast Asia and I believe in East Asia too. In my hometown, hokkian noodles are not stir-fried. They are served with a soup on a side. In Singapore and Malaysia, I’ve learned that there are stir-fried version (like the one I’m sharing here), stir-fried but very dark in color, and also a soup version. The one I’m sharing here is more of the Singapore version of fried hokkian mee.
The noodles are usually stir-fried in pork lard for extra flavor. If you choose not to use pork lard, you can just use regular cooking oil .The stir-fried noodles are rather “saucy” but not “soupy” and are normally stir-fried with seafood such as prawns and squid. The noodles are always accompanied by sambal chili and calamansi. Don’t sweat it if you can’t find calamansi though. I can’t always find them here. So, I just used regular fresh lime.
Usually there is a contrast of yellow (from the hokkian noodles) and white (from rice stick noodles) in Singapore fried hokkian mee. To be honest with you, I thought I was making egg noodles until I realized I forgot to add in eggs and did regular wheat noodles. So, you don’t really see the contrast of yellow and white here! I felt a little bummed here but oh well! They say shit happens and I’ll remember to switch on that brain next time!
Fried Hokkian Mee (Stir-fried Hokkian Noodles)
- 3 Tbsp cooking oil divided
- 3 cloves garlic finely minced
- 400 gr egg noodles beaten
- 300 gr thick rice stick noodles soak for 30 minutes
- 500 gr large unpeeled shrimp shelled and deveined, keep the shells for stock
- 3 large eggs
- 6-7 stalks of fresh chives cut into 2-inch length
- 2 cups bean sprouts
- 1 Tbsp cooking oil
- 1 clove garlic peeled and minced
- Shells from the shrimp you peeled
- 1 Tbsp anchovy sauce I bought Korean anchovy sauce. You may use fish sauce
- 1 Tbsp brown sugar
- 3 cups chicken stock
Prepare the stock:
Preheat a medium-size saucepan. Add in cooking oil and add in garlic. Cook for 10 seconds, add in the shells, anchovy sauce, brown sugar and stir fry until the shells turn pink. Add the chicken stock and bring to a simmer. Lower the heat, cover and let it gently simmer for 30 minutes. Strain and discard all the solids. You will get about 2 cups or a bit more of the stock. Have a taste and add a bit more anchovy sauce if needed
Stir-frying the noodles:
Heat a large wok or if you don't have a wok, you can use a large skillet. Add 1 Tbsp of cooking oil, garlic stir-fry for 10 seconds. Add in the shrimp and stir-fry for about 3-4 minutes until the shrimp is pink and cooked through. Dish our the shrimp and set aside
In the same wok/skillet, add in 1 more Tbsp of oil. Pour in the eggs and scramble them. Breaking the eggs into smaller pieces. Push them to the side. Add in both soaked rice stick noodles and egg noodles. Add in 1 Tbsp of cooking oil. Stir-fry for about 1 minute. Pour in the stock and add in chives and stir to mix everything. Cover with a lid for about 2 minutes
Uncover the lid and add in the shrimp and bean sprouts. Stir again to mix everything. The noodles should be "wet" and somewhat saucy. Portion out into individual serving plate or just dish out to a large serving platter. Served with kalamansi/limes and a side of sambal chili. Serve immediately
You don't have to make the shrimp stock if you don't want to. I thought it adds an extra flavor to the fried noodles