Hokkien Mee
This Hokkien Mee Recipe is a stir fried noodle dish with pork, shrimp and a sweet and salty sauce that takes less than 40 minutes to make!
Servings: 4 people
Calories: 1105kcal
Ingredients
- 16 ounces Chinese egg noodles cooked to package instructions
- 8 ounces raw shrimp peeled and deveined
- 16 ounces pork belly sliced in 1-2" pieces
- 3 cups shredded cabbage
- Sliced green onions for serving
- Fried garlic optional for serving
- Cornstarch slurry 1 tablespoon cornstarch mixed with 1 tablespoon water - *Optional only if needed
Sauce Ingredients:
- 2 tablespoons oyster sauce
- ¼ teaspoon sesame oil
- 2 tablespoons sweet soy sauce kecap manis
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- ½ teaspoon white pepper
- 2 tablespoons Shaoxing wine
- ½ cup chicken stock
- 2 garlic cloves minced
Instructions
- Stir together the sauce ingredients in a bowl and set aside.
- Heat a wok or large skillet over medium heat and add the pork belly. Cover with water (about 1 ½ cups) and bring to a simmer.
- Let simmer until the liquid evaporates, leaving only oil and crisping the pork belly pieces (about 10-15 minutes). Remove and set aside.
- Turn the heat to medium high and add the shrimp, cooking about 1-2 minutes until pink all the way through. Remove and set aside.
- Add the cabbage and stir fry 1-3 minutes.
- Add the noodles and stir fry 1-2 minutes, until slightly charred in spots.
- Add the sauce, pork and shrimp and toss to combine. (Add the cornstarch slurry here if sauce is too thin).
- Remove from heat and serve garnished with green onion and fried garlic.
Notes
- If you want a thicker sauce, stir in the cornstarch slurry until the sauce reaches your desired consistency.
- Be sure to let the pork belly cook until the liquid evaporates. This will ensure the pork gets crispy, which is essential for texture and flavor in this noodle dish.
- Instead of shrimp, you can substitute prawns.
- Shrimp are fast cooking so keep an eye on them. If they overcook, they will end up tough and chewy.
- The recipe moves quickly, so I recommend having all the ingredients prepared before you start, including the sauce.
- In order to fit all of the ingredients in the pan, use a wok or a large high-sided skillet.
- I recommend using low sodium chicken broth to control the amount of salt in the sauce. You can also use this crockpot chicken broth recipe.
Nutrition
Serving: 6ounces | Calories: 1105kcal | Carbohydrates: 95g | Protein: 30g | Fat: 66g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 1241mg | Potassium: 643mg | Fiber: 5g | Sugar: 11g | Vitamin A: 133IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 3mg