Name: Ultimate Penang Hokkien Mee: Comforting Prawn Noodle Delight
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 2 medium red onions (can substitute with yellow onions); 4 cloves garlic (fresh garlic is preferred); 10 cups water (use filtered water for clearer broth); 1 kg pork bones (substitute with chicken carcass for pork-free); 2 tablespoons oil (any neutral cooking oil); 1 tablespoon shrimp paste (dried) (use fish sauce if unavailable); 3 medium shallots (can substitute with more onions); 2 tablespoons chili paste (cili boh) (adjust quantity according to preference); 1 teaspoon salt; 1 teaspoon sugar (brown sugar adds complexity); 2 cups prawn shells (save from fresh prawns); 1 cup bean sprouts; 2 cups Chinese water spinach (kangkung) (substitute with bok choy if unavailable); 200 g yellow noodles (can swap with rice vermicelli); 200 g rice vermicelli noodles (soak before using); 500 g prawns (medium to large); 200 g fish cakes (omit for a lighter dish); 4 medium eggs (soft-boiled for garnish)

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The moment the aroma of simmering prawn broth envelops my kitchen, I know it’s time to delve into the world of Penang Hokkien Mee. This authentic Malaysian dish is a true delight, featuring tender noodles bathed in a rich, red-orange soup that’s packed with umami goodness. I love how it’s both a comforting meal and a celebration of flavors, adorned with juicy prawns, fresh vegetables, and that special sambal that gives it a perfect kick. Not only is this recipe a fantastic way to bring the vibrant street food culture of Penang into your home, but it also allows for personal twists—like going pork-free without sacrificing flavor! Whether you’re hosting a dinner party or simply treating yourself to a gourmet experience at home, this Hokkien Mee is here to impress. Ready to explore the depth of flavors waiting for you? Let’s get cooking!

Why is Penang Hokkien Mee So Special?

Authenticity: Experience the real flavors of Malaysia with this dish that embodies local culinary traditions.

Versatile: Easily adapted to satisfy all dietary needs, whether you prefer pork-free options or want to experiment with tofu.

Crowd-pleaser: Serve this dish at your next gathering, and watch as it steals the spotlight with its vibrant presentation and rich flavors.

Easy-to-follow: You don’t need to be a pro chef to master this recipe; it’s designed for cooks of all levels.

Time-saving: Prepare the broth in advance and enjoy a quick and satisfying meal any day of the week.

Elevate your cooking game with this delightful, comforting dish that’s sure to impress friends and family!

Penang Hokkien Mee Ingredients

• Here’s everything you need to create an authentic Penang Hokkien Mee that’s bursting with flavor!

For the Broth

Red onions – Base flavor; can substitute with yellow onions.
Garlic cloves – Adds aromatic depth; fresh garlic is preferred for the best flavor.
Water – Liquid base for broth; use filtered water for a clearer broth.
Pork bones – Adds depth to the broth; substitute with chicken carcass for a pork-free version.
Oil – For frying shallots and sambal; use any neutral cooking oil.
Shrimp paste (dried) – Intensifies umami flavor; replacing this is difficult, but you can use fish sauce if unavailable.
Chili paste (cili boh) – Key for heat and color in sambal; adjust quantity according to spice preference.

For the Toppings

Shallots – Adds sweetness and aroma; can substitute with more onions.
Salt – Enhances overall flavor.
Sugar – Balances the spiciness; brown sugar adds more complexity.
Prawn shells – Essential for creating a flavorful broth; save from fresh prawns.
Bean sprouts – Provides crunch and freshness.
Chinese water spinach (kangkung) – Adds nutrition and texture; substitute with bok choy if unavailable.
Prawns – Main protein; use medium to large for best results.
Fish cakes – Adds additional texture and flavor; omit for a lighter dish.
Eggs – Soft-boiled for garnish; replace with tofu for a vegetarian option.

For the Noodles

Yellow noodles – Main carbohydrate source; can swap with rice vermicelli for a gluten-free option.
Rice vermicelli noodles – Can be mixed with yellow noodles; soak before using.

Gather these ingredients for a delicious bowl of Penang Hokkien Mee that captures the true essence of authentic Malaysian cuisine!

Step-by-Step Instructions for Penang Hokkien Mee

Step 1: Prepare the Aromatic Paste
Begin by blending the red onions and garlic cloves until they form a fine paste—this will be the foundation of your Penang Hokkien Mee’s flavor. Aim for a smooth consistency, which should take about 2–3 minutes in a high-speed blender. Once blended, set this aromatic paste aside for later use.

Step 2: Boil and Clean the Broth Base
In a large pot, add 2–3 liters of filtered water along with the pork bones. Bring the mixture to a vigorous boil over medium-high heat for about 5–10 minutes to remove impurities. After boiling, carefully discard the water and the scum that forms, ensuring a clearer broth for your delicious noodle dish.

Step 3: Sauté Shallots for Extra Flavor
Heat 2 tablespoons of oil in a separate pot over medium heat. Add the sliced shallots and fry them until they turn golden brown and fragrant, which should take about 3–5 minutes. Remove the shallots from the oil and set them aside—these will be a delightful topping for your finished dish.

Step 4: Incorporate the Shrimp Paste
Using the same pot with the remaining oil, add the shrimp paste and sauté for 1 minute. The paste should become aromatic and slightly darker in color. This step enhances the broth’s umami depth, so take care not to burn it while stirring gently.

Step 5: Make the Sambal Base
Next, add the blended onion and garlic paste to the pot with the shrimp paste. Stir well, then mix in the chili paste, cooking for another 2–3 minutes until everything is fragrant. This sambal base is essential for the punchy flavor of your Penang Hokkien Mee, so keep an eye on the heat.

Step 6: Season the Sambal
Incorporate the salt and sugar into the sambal, stirring thoroughly to combine the ingredients. Allow them to meld together as you cook for an additional minute. The sugar should dissolve, balancing the sambal’s spiciness, creating that ideal flavor profile.

Step 7: Store the Sambal Separately
Transfer the cooked sambal into a bowl, leaving any excess oil in the pot. This oil will enhance your broth, so don’t discard it. Let the sambal cool slightly while you focus on the next steps of preparing your Penang Hokkien Mee.

Step 8: Cook the Prawn Shells
In the same pot, add the prawn shells and sauté for about 5 minutes until they become fragrant and a bit crispy. This step allows the shells to impart their rich seafood flavor into the broth. Afterward, proceed by adding enough water to cover the shells completely.

Step 9: Create the Flavored Broth
Blend the sautéed prawn shells into the water using an immersion blender or regular blender until smooth. After blending, add the reserved boiled pork bones back into the pot. Allow this mixture to simmer gently over low heat for 60 minutes to develop a rich and flavorful broth.

Step 10: Strain the Broth
Once the broth has simmered, strain it through a fine mesh sieve into a clean pot, discarding the solids. You should be left with a beautiful, clear broth that showcases the essence of your Penang Hokkien Mee, ready to be seasoned with the sambal.

Step 11: Season the Broth
Return the started sambal back into the strained broth, adjusting the seasoning with additional salt and sugar as needed. Taste and feel free to tweak the flavor to suit your preference—this is your opportunity to make the broth truly yours.

Step 12: Prepare the Toppings and Noodles
Boil water separately to blanch the bean sprouts and kangkung for about 1–2 minutes until they are crisp-tender. In the same pot, add the prawns and cook until they turn pink and opaque, which takes roughly 3–4 minutes. Prepare the yellow noodles and rice vermicelli as per package instructions.

Step 13: Assemble Your Penang Hokkien Mee
In serving bowls, place a portion of cooked noodles, followed by ladling in the hot broth. Top with the blanched vegetables, prawns, and a sprinkle of fried shallots. Garnish with soft-boiled eggs or tofu if you prefer. Your flavorful bowl of Penang Hokkien Mee is now ready to be enjoyed!

Make Ahead Options

These flavorful Penang Hokkien Mee are perfect for busy weeknights and can be prepped in advance to save you time! You can make the broth up to 24 hours ahead by simmering the prawn shells and pork bones and storing it in the refrigerator. For best flavor, cool the broth completely before refrigerating. The sambal can also be prepared ahead and stored in an airtight container for up to 3 days. When you’re ready to serve, simply reheat the broth and cook the noodles as directed, and assemble with your toppings. This way, you’ll have a delicious bowl of Penang Hokkien Mee ready with minimal effort!

Expert Tips for Penang Hokkien Mee

Flavor Depth: Slow-cook your broth for at least an hour to extract the fullest flavors from the prawn shells and pork bones, ensuring a rich taste.
Sambal Timing: Cook sambal until the oil separates; this indicates a well-developed flavor and prevents a raw taste in your Penang Hokkien Mee.
Substitute Smartly: If you’re going pork-free, use a chicken carcass instead of pork bones to achieve a delicious, hearty broth without compromising flavor.
Perfect Veggies: Blanch vegetables just until crisp-tender to keep them fresh and enhance the overall texture of your dish.
Don’t Overcook Prawns: Watch your prawns carefully; overcooking results in a rubbery texture. Aim for just 3–4 minutes until they’re perfectly pink and tender.

Penang Hokkien Mee Variations

Customize your Penang Hokkien Mee to explore new flavors and textures, elevating this dish to its fullest potential!

Pork-Free: Substitute pork bones with chicken carcass to create a delicious, light broth suitable for all diners. You’ll still enjoy the rich depth without the pork!
Vegetarian Delight: Replace prawns with tofu cubes for a vegetarian version. This swap allows you to savor the robust flavors while keeping it plant-based.
Spicy Kick: Adjust the sambal according to your heat tolerance. Try adding extra chili paste for those who love a fiery twist!
Noodle Choices: Swap yellow noodles with rice vermicelli for a gluten-free option. Soaking them beforehand ensures they soak up that savory broth perfectly!
Flavor Boost: Stir in a splash of soy sauce or oyster sauce for an umami kick that complements the broth beautifully. The added richness creates a whole new tasting experience!
Extra Veggies: Add bok choy or spinach to the broth for a nutrient boost. These greens introduce fresh flavors and vibrant color that brighten up your bowl!
Sweetness Balance: Incorporate a dash of coconut sugar instead of brown sugar for a subtler sweetness that enhances the overall flavor profile.
Umami Surge: If shrimp paste isn’t available, two teaspoons of fish sauce can be a fantastic alternative, intensifying that savory umami essence.

Explore these variations, and don’t hesitate to mix and match! Your journey towards the perfect Penang Hokkien Mee can also lead you to try popular garden-fresh sides or homemade sambal to discover even more delightful pairings. Happy cooking!

What to Serve with Penang Hokkien Mee

The aromatic embrace of prawn noodles invites you to create a delightful meal that your loved ones will cherish.

Crispy Spring Rolls: These delightful bites offer a crispy texture and fresh vegetable fillings, perfectly complementing the rich broth.
Spicy Dipping Sauce: A tangy and zesty sauce enhances the flavors, inviting friends and family to indulge in a touch of heat.
Chilled Thai Cucumber Salad: This refreshing salad balances the spicy elements of the broth, providing a cool, crisp contrast to each warm bite.
Soft-boiled Eggs: Silky, runny eggs enhance the dish with creaminess, representing the traditional garnish that brings extra warmth to your bowl.
Fresh Coconut Juice: Its natural sweetness and cooling properties create a lovely harmony with the savory flavors of the Hokkien Mee.
Sesame Garlic Bok Choy: This elegant side dish adds a nutritious element with its tender greens and savory garlic sauce, complementing both texture and taste.
Mango Sticky Rice (Dessert): To end the meal on a sweet note, this luscious dessert pairs well with the savory noodles, tantalizing the palate with its sugary goodness.

How to Store and Freeze Penang Hokkien Mee

Fridge: Store leftover Penang Hokkien Mee in an airtight container for up to 3 days. Separate the broth and noodles to maintain texture and flavor.

Freezer: If you want to keep it longer, freeze the broth in zip-lock bags for up to 2 months. Store noodles separately; they’re best enjoyed fresh.

Reheating: When ready to enjoy, thaw the broth overnight in the fridge and reheat gently on the stove. Add cooked noodles and toppings just before serving for the best taste.

Penang Hokkien Mee Recipe FAQs

What type of prawns should I use for the broth?
I recommend using medium to large prawns for the best flavor in your Penang Hokkien Mee. Fresh prawns will impart a deeper taste to the broth, so if you can, avoid frozen ones. If you have leftover prawn shells, save them for the broth to enhance its umami profile!

How long can I store leftover Penang Hokkien Mee in the fridge?
You can keep leftover Penang Hokkien Mee in an airtight container for up to 3 days. To maintain the best texture, I suggest storing the broth and noodles separately. This way, when you reheat, the noodles won’t get mushy, keeping your delicious dish intact!

Can I freeze Penang Hokkien Mee?
Absolutely! For longer storage, freeze the broth in an airtight container for up to 3 months. I recommend freezing the noodles uncooked to preserve their quality. When you decide to enjoy your dish, simply thaw the broth overnight in the fridge and boil the noodles just before serving for that perfect bite!

What should I do if the broth ends up cloudy?
If your broth turns cloudy, most likely it’s due to impurities not being removed properly. To avoid this, make sure to discard the boiling water after cooking the pork bones to eliminate any impurities. Additionally, straining the broth through a fine mesh sieve will help ensure clarity.

Can I make this recipe vegetarian-friendly?
Yes! To modify your Penang Hokkien Mee for a vegetarian option, simply replace the pork bones with vegetable broth and omit fish cakes. You can also incorporate tofu to add protein in place of prawns. Enjoy experimenting with various vegetables to craft your wonderful vegetarian bowl!

How do I ensure my sambal is flavorful?
To ensure your sambal is delicious, it’s crucial to cook it until the oil separates. This step enhances the flavors by releasing the fragrant oils and prevents a raw taste. Stir it continuously while it’s cooking to achieve this, and taste occasionally to adjust the seasoning to your preference.