Go Back
–+ servings
Penang Hokkien Mee

Ultimate Penang Hokkien Mee: Comforting Prawn Noodle Delight

No ratings yet
Discover the delightful flavors of Penang Hokkien Mee, a comforting and authentic prawn noodle dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Malaysian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 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
For the Sambal
  • 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
For the Noodles and Toppings
  • 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

Equipment

  • large pot
  • Food Processor
  • fine-mesh sieve

Method
 

Cooking Steps
  1. Prepare the Aromatics: Blend red onions and garlic cloves into a fine paste, set aside.
  2. Cleanse the Pork Bones: Boil pork bones in water for 10 minutes, then rinse.
  3. Fry the Shallots: Heat oil and fry shallots until golden brown, then cool.
  4. Flavor the Oil: Add shrimp paste and fry for one minute until fragrant.
  5. Combine Onion Paste and Chili: Mix blended onion paste with chili paste and cook for 5 minutes.
  6. Enhance the Sambal Flavor: Add sugar and salt to the sambal mixture, stir until combined.
  7. Separate the Sambal: Spoon sambal into a bowl, leaving excess oil in the pot.
  8. Create the Broth: Cook prawn shells until pink and fragrant.
  9. Simmer the Broth: Add water and boiled pork bones, simmer for 60 minutes.
  10. Strain the Broth: Strain broth through a fine mesh sieve and adjust seasoning.
  11. Blanch the Toppings: Blanch bean sprouts and Chinese water spinach for 1-2 minutes.
  12. Cook the Noodles and Assemble: Cook yellow noodles, arrange in bowls with broth and toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Allow the broth to simmer for full 60 minutes for rich flavors. Use fresh ingredients for best results. Store leftovers properly for longer freshness.

Tried this recipe?

Let us know how it was!