This article is about the Southeast Asian dish. This article uses bare URLs, which are black bean fire noodles and vulnerable to link rot.
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Hokkien mee can refer to four distinct dishes, with each being ubiquitous in specific localities in Singapore, Malaysia and Indonesia. Egg, prawn, squid, fish cake and pork, often with lard, limes and sambal on the side.
Prawn is the main ingredient, with slices of chicken or pork, egg, kangkung and sambal added as well. Prawn is the main ingredient with slices of chicken or pork, squid and fish cake. After working in the factories, they would congregate along Rochor Road and fry excess noodles from the noodle factories over a charcoal stove. In Indonesia, Mie Hokkien is associated particularly with the city of Medan on Sumatra. While the ingredients resemble the Singaporean version, instead of being stir-fried together, the ingredients are typically cooked separately and simply tossed together before serving.
The Penang variant can be easily distinguished from the other variants by its characteristic spicy prawn broth. It primarily consists of rice vermicelli and thicker yellow egg noodles, while the broth is made with prawn heads and shells, and pork ribs. Another version also called “prawn noodles” in Singapore is similar to the Penang variation of Hokkien mee. Egg noodles and rice noodles are served in richly flavoured dark soup stock with prawns, pork slices, fish cake slices, and bean sprouts topped with fried shallots and spring onion.
The stock is made using dried shrimps, prawn heads, white pepper, garlic and other spices. Kuala Lumpur and the surrounding region. The best examples are usually cooked over a raging charcoal fire. This dish originated from a hawker stall chef, Ong Kim Lian, in 1927.
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