Hokkien Mee Recipe

Thaw or bring noodles to room temperature. Separate the yellow egg noodles gently with your fingers so they are loose; cut into manageable lengths if very long. Rinse rice vermicelli under warm water to loosen and drain well.

Pat prawns and squid dry with paper towel. Season lightly with a pinch of salt and 1/4 tsp white pepper.

Mix dark soy, light soy, oyster sauce, fish sauce, sugar, chili paste (if using) and hot stock in a small bowl; keep near the wok. Prepare cornstarch slurry by mixing 2 tbs cornstarch with 2 tbs cold water; set aside.

Beat the eggs lightly in a bowl. Have bean sprouts, sliced spring onions and aromatics ready at the stove (mise en place).

Heat a large wok over high heat until very hot (a wobble of water should evaporate instantly). Add 1 tbs lard or oil and swirl to coat.

Add sliced pork and stir-fry quickly until just cooked and beginning to brown, about 1–2 minutes. Push pork to the side of the wok.

Add another 1 tbs oil, then add prawns. Stir-fry until they turn pink and are almost cooked through, 1–2 minutes. Remove prawns and pork to a plate and set aside.

Add remaining 1 tbs oil, add squid and stir-fry over high heat 30–45 seconds until just opaque. Remove and set aside with other proteins.

Increase heat to highest safe level for your stove. Add a little more oil or lard if the wok is dry. Add minced garlic and sliced shallots; stir quickly for 20–30 seconds until aromatic but not burnt.

Add the egg noodles first. Toss and stir-fry, flattening the noodle clump against the wok to get some char (wok hei). Season lightly with a splash (about 1 tsp) of light soy if needed. Work quickly so noodles warm through but don’t over-saturate.

Push noodles to the side and pour beaten eggs into the cleared center. Let the eggs set slightly then scramble and toss into the noodles so they coat the strands.

Add rice vermicelli and toss thoroughly with the egg noodles for 30–45 seconds, allowing intermingling and some char.

Return the cooked proteins (pork, prawns, squid) to the wok and toss to combine with the noodles.

Pour the prepared sauce and hot stock evenly over the noodles. Toss constantly; add the cornstarch slurry a little at a time to slightly thicken and help the sauce cling to the noodles. Continue tossing over high heat for 1–2 minutes to evaporate excess liquid and develop smoky char (wok hei).

Add bean sprouts and sliced spring onions; toss quickly for 20–30 seconds so sprouts remain crisp-tender.

Season to taste with white pepper and extra fish sauce or soy if needed. Turn off the heat.

Transfer Hokkien mee to a warmed serving plate. Garnish with fried shallots and crispy lard bits if using. Serve immediately with lime or calamansi wedges on the side and sambal/chili optional.