Hokkien mee
In its own language: 福建面
Egg and rice noodles with pork, seafood and broth, popular in Singapore and Malaysia
Hokkien mee is a group of noodle dishes found in Singapore, Malaysia, and Indonesia, all inspired by Fujianese cooking. These dishes combine egg and rice noodles with pork, prawns, squid, and sometimes fish cake, served either stir-fried or in a prawn-based broth, and are enjoyed as everyday meals.
- Uses both egg and rice noodles in most versions
- Singapore's style was created by Fujianese sailors after WWII
- Penang's version features a spicy prawn broth
- Kuala Lumpur's Hokkien char mee is braised in dark soy sauce
- Commonly served at hawker stalls and street food centers
What is Hokkien mee?
Hokkien mee refers to several noodle dishes popular in Southeast Asia, each with its own style but sharing a base of yellow egg noodles and rice noodles. These are combined with pork, prawns, squid, and sometimes fish cake or cabbage. Some versions are stir-fried, while others are served in a rich prawn and pork broth. Toppings such as fried pork fat, hard-boiled egg, bean sprouts, and fried shallots are common. The dish can be garnished with sambal chili and lime for extra flavor.
Where does Hokkien mee come from?
Though the name means 'Fujian noodles', Hokkien mee as known today developed in Singapore, Malaysia, and Indonesia, not in Fujian itself. The Singaporean version was created by Chinese sailors from Fujian who settled in Singapore after World War II, using leftover noodles from factories. The Penang and Kuala Lumpur styles each have their own local roots, with the Kuala Lumpur version traced to a hawker in Petaling Street in 1927. All are believed to have evolved from lor mee, a Fujianese noodle dish.
How is Hokkien mee made?
To prepare Hokkien mee, cooks use a mix of egg noodles and rice noodles. In Singapore, these are stir-fried with egg, pork, prawns, and squid, then simmered in a broth made from prawn shells and pork bones. In Penang, the noodles are served in a spicy prawn-based soup, often with pork slices, hard-boiled egg, and greens like kangkung. The Kuala Lumpur version is braised in dark soy sauce with pork, squid, and cabbage. Some versions are topped with crispy pork fat or served with chili and lime.
How and when is Hokkien mee eaten?
Hokkien mee is enjoyed as a main meal, often for lunch or dinner, and is a staple at hawker centers and street stalls. In Singapore, it is sometimes served on a palm leaf for added aroma. Diners often squeeze lime and mix in sambal chili to adjust the taste. In Penang, it is common to find both soup and dry versions, with condiments like soy sauce and fresh chili on the side. The dish is typically eaten with chopsticks and a spoon.
Kinds of Hokkien mee
There are several regional styles of Hokkien mee. Singapore's version is stir-fried and uses a prawn and pork broth. Penang's is a noodle soup with a spicy prawn stock and a range of toppings. Kuala Lumpur's Hokkien char mee is braised in dark soy sauce. In Medan, Indonesia, the ingredients are cooked separately and tossed together before serving. Some places offer a dry version, flavored with sauces and chili instead of broth.
What Hokkien mee means
Hokkien mee is a classic example of how Chinese immigrant communities adapted their food to local tastes in Southeast Asia. In Singapore, it is a signature hawker dish, with some stalls earning Michelin recognition. The dish is part of daily life and is not tied to any particular festival or religious event. Its different versions are a point of pride in their respective cities, and the dish is widely recognized across the region.
Questions people ask about Hokkien mee
What is Hokkien mee made of?
It is made with a mix of yellow egg noodles and rice noodles, combined with pork, prawns, squid, and sometimes fish cake or cabbage. The dish may be stir-fried or served in a prawn-based broth, depending on the region.
Where does Hokkien mee come from?
Hokkien mee originated in Southeast Asia, especially Singapore, Malaysia, and Indonesia, with roots in the cooking of Chinese immigrants from Fujian province.
How is Hokkien mee served?
Depending on the style, it can be stir-fried or served as a noodle soup. Toppings like fried pork fat, sambal chili, and lime are common. It is usually eaten with chopsticks and a spoon.
Are there different types of Hokkien mee?
Yes, there are several versions, including Singapore's stir-fried style, Penang's prawn noodle soup, Kuala Lumpur's braised version, and Medan's tossed noodles. Each has its own ingredients and method.
Is Hokkien mee a street food?
Yes, it is widely sold at hawker centers and street stalls in Singapore, Malaysia, and Indonesia, and is considered a popular everyday meal.
Good reading and sources
The facts on this page come from the Wikipedia article "Hokkien mee", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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