Malaysian-inspired Hokkien Mee

Enjoy the South-East Asian street food vibes in this stir-fry with juicy prawns (shrimp) and crispy pork belly – on the table in 20 minutes!

You know that feeling after a big week? You’re tired and want to “reward” yourself with something delicious – and it would be soooo easy to order takeout. But there’s no need when you can make this incredible noodle dish with all its delicious South-East Asian street food vibes in only 20 minutes! After changing into comfy slippers and pyjamas, it’s really no hassle to cook this for my family. It’s simple, I know exactly what’s going into it and there is none of that “post-takeout slump”. This is fast, but it’s fresh!

After I first made this recipe, I ended up cooking it MULTIPLE times over the past couple of weeks … it’s irresistible! It is perfect for a cosy Friday night in, snuggled up on the couch, glass of wine in (very) easy reach. As a family we love to TV-dinner it up on Friday, watching our favourite show as we munch our way through this delicious dish … one of the kids falling behind, valiantly insisting they can use chopsticks! It really is the best way to end a long week.

You have to try this one-pan Malaysian-inspired Hokkien Mee. It’s an incredible combo of crispy fried pork belly, juicy prawns (shrimp) and noodles, but it’s also loaded with veggies (which tend to disappear into the luscious sauce, so it’s super kid-friendly). If you prepped the veggies earlier in the week, this becomes a 10-minute wonder!

Can I use a different type of noodle?

Yes! You can use any noodles of choice, but just make sure you prepare them as per the packet instructions. If using dried noodles, cook them for a few minutes less than the packet suggests – cook them until they are just pliable. They will finish cooking in the stir-fry and this will stop them going mushy. Try hokkien noodles, ramen noodles, egg noodles or even thick rice noodles.

Can I use a different type of meat if I don’t eat pork or prawns (shrimp)?

You can swap the pork or prawns for a different type of meat, such as boneless, skinless chicken thighs, or beef rump (sirloin) steak. Or add 300 g (101/2 oz) of firm tofu that has been fried for 2–3 minutes on each side – cook this first, then set aside and add to the pan with the noodles in step 5.

What other vegetables can I add?

You can add any other veggies that don’t require precooking, e.g. spring onion (scallion), green capsicum (bell pepper), broccoli, broccolini (tenderstem broccoli), zucchini (courgette), bok choy or snow peas (mangetout).

Watch how to make Malaysian-inspired Hokkien Mee

If you enjoyed Malaysian-inspired Hokkien Mee, I think you’ll love:

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Malaysian-inspired Hokkien Mee

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Packed with crispy pork belly, juicy prawns (shrimp) and udon noodles in a deliciously rich sauce, this 20-minute Malaysian-inspired Hokkien Mee is perfect for busy weeknights.

• Total Time: 20 minutes
• Yield: 4 serves 1x

Ingredients

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SAUCE

• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp cornflour (cornstarch)
• 2 tbsp water
• 1 tsp sesame seeds

STIR-FRY

• 2 tbsp neutral oil (see note 1) or extra-virgin olive oil
• 1 tbsp freshly minced garlic
• 250 g (9 oz) pork belly, skin removed, cut into bite-sized pieces (roughly 2 cm/3/4 inch)
• 250 g (9 oz) prawns (shrimp), peeled and deveined (tails intact if preferred)
• 600 g (1 lb 5 oz) fresh udon noodles, prepared as per packet instructions (see note 2 for preparation and subs)
• 3 cups (225 g) shredded wombok
• 1 bunch Chinese broccoli (gai lan), roughly chopped

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Instructions

1. To make the sauce, whisk all the ingredients together in a jug. Set aside.
2. Heat the oil in a large, deep, heavy-based pan over high heat. Add the pork and cook for 4–5 minutes, tossing, until crisp and brown all over (be careful as the fat from the pork can spit!).
3. Add the prawns and toss for another 30 seconds until they are almost cooked through, followed immediately by the garlic. Cook, tossing, for a further 30 seconds.
4. Add the wombok and Chinese broccoli. Toss for 1 minute or until the vegetables start to wilt.
5. Add the udon noodles and sauce. Toss using tongs until well combined and everything is coated in the sauce.
6. Divide among four bowls and serve immediately.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – Neutral-flavoured oils include canola (rapeseed), vegetable oil, sunflower oil, grapeseed or rice bran oil.

Note 2 –  Some fresh udon noodles can be tossed directly into the stir-fry (as I have done), others need to be blanched first in boiling water – check the packet for directions. You can use any noodles of choice, just make sure you prepare them as per the packet instructions. If using dried noodles, cook them for a few minutes less than the packet directs – cook them until they are just pliable. They will finish cooking in the stir-fry and this will stop them going mushy. Try hokkien noodles, ramen noodles, egg noodles or even thick rice noodles.

 

Make ahead

Sauce – You can prep the sauce in advance and store it in a jar or airtight container in the fridge for up to 2 weeks. It’s perfect to double or triple the amount so next time all you have to do is throw everything in the pan and go.

Vegetables – You can also prep the veggies ahead of time. Slice the wombok and chop the Chinese broccoli (gai lan) up to 2 days in advance and store them in separate containers in the fridge. Check out my tips for fruit and veg storage here.

Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a hot pan with a splash of water to loosen the sauce if needed. The noodles will soak up a bit of the sauce as they sit, but they’ll still be super tasty – and perfect for lunch the next day!

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Quick and Easy, Beef
• Method: Stir-fry
• Cuisine: Malaysian-inspired