Hokkien Noodles

Origin

Hokkien noodles trace to Fujian Chinese migrants in Southeast Asia. In Malaysia and Singapore they star in Hokkien mee—soy-dark stir-fries or prawn noodle soups depending on the city.

How to make them

1. 01

   Buy fresh pre-cooked Hokkien noodles from Asian markets when possible.

2. 02

   Loosen under warm water if clumped.

3. 03

   Stir-fry over very high heat with sauce so edges lightly char.

4. 04

   For soup versions, briefly blanch before adding to broth.

Storage

Keep fresh noodles refrigerated and use within about 3 days. Freeze for longer storage; thaw before stir-frying.

Popular dishes

• Hokkien Mee

  Hawker stir-fry or prawn noodle soup, varying by region.

• Seafood Hokkien Noodles

  Wok-tossed noodles with shrimp, squid, and bean sprouts.

• Fried Hokkien Prawn Mee

  Singapore-style wok-fried noodles braised briefly in rich prawn stock.

• KL Hokkien Mee

  Kuala Lumpur’s dark soy and lard stir-fry with thick yellow noodles and pork.

• Hokkien Char

  Penang-style charred noodles with pork, squid, and a savory stock-based sauce.