Malaysian-inspired Hokkien Mee

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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 (10½ 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

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Malaysian-inspired Hokkien Mee

Author: Nicole

5 from 5 votes

“Beautiful. Luscious noodles and lovely balanced sauce. Prawns and pork a delicious combo. 😋”

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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 recipe is perfect for busy weeknights.

Prep 10 minutes mins

Cook 10 minutes mins

Total 20 minutes mins

Servings: 4

Ingredients

1x2x3x

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/¾ inch)
• ▢ 250 g (9 oz) prawns (shrimp), peeled and deveined (tails intact if preferred)
• ▢ 600 g (1¼ lb) fresh udon noodles, prepared as per packet instructions (see note 2 for preparation and subs)
• ▢ 225 g (3 cups) shredded wombok (napa) cabbage
• ▢ 1 bunch Chinese broccoli (gai lan), roughly chopped

Instructions

Cook Mode(keeps your screen active)

• Make the sauce – Whisk all the ingredients together in a jug. Set aside.
• Cook the pork – 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!).
• Add the prawns – 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.
• Add the veggies – Add the wombok and Chinese broccoli. Toss for 1 minute or until the vegetables start to wilt.
• Add the noodles and sauce – Add the udon noodles and sauce. Toss using tongs until well combined and everything is coated in the sauce.
• Serve – Divide among four bowls and serve immediately.

Nutrition information

Nutrition Facts

Malaysian-inspired Hokkien Mee

Amount per Serving

Calories

754

% Daily Value*

Fat

 

46

g

71

%

Saturated Fat

 

14

g

88

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

23

g

Cholesterol

 

124

mg

41

%

Sodium

 

2948

mg

128

%

Potassium

 

926

mg

26

%

Carbohydrates

 

59

g

20

%

Fiber

 

7

g

29

%

Sugar

 

13

g

14

%

Protein

 

30

g

60

%

Vitamin A

 

9681

IU

194

%

Vitamin C

 

111

mg

135

%

Calcium

 

323

mg

32

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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 (napa) cabbage 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!

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

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Course beef, quick and easy

Cuisine Malaysian-inspired