A Simple Dish Of Hokkien Mee To Tempt The Taste Bud

Hokkien Mee

It was an accidental dish – both in the literal and literary sense. Literally – I chopped my thumb while cutting the thick spring onions… no, it was my thumb that was cut and the onions that were chopped… but that was bad enough; literary – I realised how amazingly simple it was to prepare the dish after spending just 5 minutes of my time surfing online, hence a spontaneous decision to adapt and give one recipe a try.


  • Water: 1 big bowl, to cover noodles
  • Vegetarian seasoning granules: 1 tbsp
  • Corn oil: 1 tbsp
  • Shallots: 2 cloves, chopped
  • Red chillies: 2, chopped
  • Minced meat: 50g, marinated with sesame oil, rice wine, light soy sauce, pepper and corn starch
  • Chilli fishball: 4, halved
  • Spring onions or Chinese Parsley: 50g, chopped
  • Flat yellow egg noodles: 250g, washed
  • Dark soy sauce: 1 tbsp
  • Oyster sauce: 1 tbsp
  • Bean sprouts: 100g, de-rooted
  • Salt & pepper: to taste
  • Corn starch: 1 tsp


  1. Make stock by boiling granules with water. Set aside.
  2. Heat oil and stir fry shallots and half the amount of chillies for 5 min.
  3. Add minced meat. Stir fry 2 min and add fishballs.
  4. Add half of the spring onions. Stir fry 2 min.
  5. Add noodles, stock, dark soy sauce and oyster sauce. Stir well and leave to cook for 10 min.
  6. Add bean sprouts and mix well into dish.
  7. Add salt and pepper to taste and stir well.
  8. Add corn starch mixed with 2 tbsp water and stir well into stock.
  9. Serve with the rest of chillies and spring onions.


  • Add more stock so that it doesn’t dry up when left to cook during the 10 min.
  • Add the vegetables towards the end so that they remain crunchy and fresh when served.
  • I love using fishballs instead of fish cakes because they look more delectable.
  • Stick to using the yellow flat noodles instead of the round ones for a more authentic experience.


  • The vegetarian granules may only be available in Malaysia, used as a seasoning for steamboats. My mum bought it for me from a friend, and I enjoy using it as a secret ingredient in my recipes.

Fiery rating:

2 persons

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