Malaysian-inspired Hokkien Mee
Servings: 4
Calories: 754kcal
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.
Ingredients
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 pork belly, skin removed, cut into bite-sized pieces (roughly 2 cm/¾ inch)
- 250 g prawns (shrimp), peeled and deveined (tails intact if preferred)
- 600 g fresh udon noodles, prepared as per packet instructions (see note 2 for preparation and subs)
- 225 g shredded wombok (napa) cabbage
- 1 bunch Chinese broccoli (gai lan), roughly chopped
Instructions
- 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.
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!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.
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