Penang Hokkien Mee Recipe

Pork bones: These provide a rich, savory base for the broth.

Shrimp shells: Adds a deep seafood flavor to the broth.

Water: The base liquid for the broth.

Onion: Adds sweetness and depth to the broth.

Garlic: Provides a fragrant, savory note.

Chili paste: Adds heat and complexity to the broth.

Yellow noodles: A type of egg noodle that adds texture to the dish.

Rice vermicelli: Thin rice noodles that complement the yellow noodles.

Shrimp: Adds a sweet, briny flavor to the soup.

Pork: Thinly sliced to cook quickly and add protein.

Hard-boiled eggs: Adds richness and texture.

Bean sprouts: Adds a fresh, crunchy element.

Fried shallots: Provides a crispy, savory topping.

Green onions: Adds a fresh, mild onion flavor.

When making the broth, it's crucial to simmer the pork bones and shrimp shells gently rather than boiling them vigorously. This slow simmering process helps to extract maximum flavor and nutrients without making the broth cloudy. Additionally, when sautéing the onion and garlic, ensure they are cooked until they are golden brown and fragrant, as this will add a deeper, richer flavor to the broth.

• pork bones - Substitute with chicken bones: Chicken bones provide a similar depth of flavor and richness to the broth.

• shrimp shells - Substitute with fish heads: Fish heads can impart a similar seafood flavor to the broth.

• water - Substitute with chicken broth: Chicken broth adds more flavor compared to plain water.

• onion - Substitute with shallots: Shallots offer a milder and sweeter flavor, similar to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though fresh is preferred for better flavor.

• chili paste - Substitute with sriracha: Sriracha provides a similar heat and tangy flavor.

• yellow noodles - Substitute with udon noodles: Udon noodles have a similar texture and can be used as an alternative.

• rice vermicelli - Substitute with glass noodles: Glass noodles can provide a similar texture and are also gluten-free.

• shrimp - Substitute with chicken breast: Chicken breast can be used for a similar protein content, though it will change the flavor profile.

• pork - Substitute with tofu: Tofu is a good vegetarian alternative that absorbs flavors well.

• hard-boiled eggs - Substitute with soft-boiled eggs: Soft-boiled eggs offer a similar texture and flavor.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and freshness.

• fried shallots - Substitute with crispy onions: Crispy onions offer a similar texture and flavor.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor.

• Allow the broth to cool completely before storing. This helps to prevent condensation and maintain the quality of the soup.

• Transfer the cooled broth into airtight containers or heavy-duty freezer bags. Make sure to leave some space at the top as the broth will expand when frozen.

• Store the noodles separately from the broth. Place the cooked yellow noodles and rice vermicelli in airtight containers or resealable plastic bags. This prevents them from becoming soggy.

• For the shrimp and pork, you can either store them in the broth or separately. If stored separately, place them in airtight containers or resealable plastic bags.

• The hard-boiled eggs should be stored in a separate container. Peel them before storing to save time when reheating.

• Bean sprouts and green onions should be stored in the refrigerator in separate containers. Wrap the bean sprouts in a damp paper towel and place them in a plastic bag to keep them fresh.

• Fried shallots can be stored in an airtight container at room temperature. They will stay crispy and flavorful.

• When ready to serve, reheat the broth on the stove until it reaches a rolling boil. This ensures that it is hot enough to warm the noodles and other ingredients.

• Reheat the noodles by briefly dipping them in boiling water or microwaving them for a short time. This prevents them from becoming overcooked.

• Assemble the Penang Hokkien Mee by placing the noodles in bowls, pouring the hot broth over them, and topping with shrimp, pork, hard-boiled eggs, bean sprouts, fried shallots, and green onions.

• Enjoy your Penang Hokkien Mee as if it were freshly made, with all the flavors and textures intact!

• Stovetop Method:

  1. Pour the broth into a pot and heat over medium heat until it begins to simmer.
  2. Add the shrimp and pork slices to the broth to warm them up.
  3. Place the yellow noodles and rice vermicelli in a colander and briefly dip them into the simmering broth to reheat.
  4. Assemble the reheated noodles in bowls and pour the hot broth over them.
  5. Top with hard-boiled eggs, bean sprouts, fried shallots, and chopped green onions.

• Microwave Method:

  1. Place the broth in a microwave-safe bowl and heat on high for 2-3 minutes or until hot.
  2. In a separate microwave-safe container, place the shrimp and pork slices and heat for 1-2 minutes.
  3. Briefly microwave the yellow noodles and rice vermicelli for 30 seconds to 1 minute, checking to ensure they don't dry out.
  4. Combine the reheated components in a bowl, pour the hot broth over, and top with hard-boiled eggs, bean sprouts, fried shallots, and chopped green onions.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the broth in an oven-safe pot and cover with a lid or aluminum foil. Heat in the oven for about 20 minutes or until hot.
  3. Wrap the shrimp and pork slices in aluminum foil and place in the oven for 10-15 minutes.
  4. Briefly dip the yellow noodles and rice vermicelli in boiling water to reheat.
  5. Assemble the reheated noodles in bowls, pour the hot broth over, and top with hard-boiled eggs, bean sprouts, fried shallots, and chopped green onions.

• Steaming Method:

  1. Use a steamer to heat the broth until it is hot.
  2. Place the shrimp and pork slices in the steamer for about 5-7 minutes or until heated through.
  3. Steam the yellow noodles and rice vermicelli for 2-3 minutes to reheat.
  4. Combine the reheated components in a bowl, pour the hot broth over, and top with hard-boiled eggs, bean sprouts, fried shallots, and chopped green onions.

• Large pot: Essential for boiling the water and simmering the pork bones and shrimp shells to create the broth.

• Strainer: Used to remove the pork bones and shrimp shells from the broth, ensuring a clear soup base.

• Knife: Necessary for chopping the onion, mincing the garlic, and slicing the pork thinly.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Wooden spoon: Ideal for stirring the broth and ensuring the chili paste is well incorporated.

• Frying pan: Used to sauté the onion and garlic until they are fragrant.

• Tongs: Helpful for handling the noodles and other ingredients during cooking and serving.

• Colander: Useful for draining the cooked yellow noodles and rice vermicelli.

• Serving bowls: Needed for dividing the noodles and serving the final dish.

• Measuring spoons: Important for accurately measuring the chili paste and other seasonings.

• Spatula: Handy for sautéing the ingredients and ensuring nothing sticks to the pan.

• Ladle: Perfect for pouring the hot broth over the noodles in each serving bowl.

Prepare the broth in advance: Simmer the pork bones and shrimp shells the day before and store the strained broth in the fridge.

Use pre-cooked noodles: Buy pre-cooked yellow noodles and rice vermicelli to save boiling time.

Pre-chop ingredients: Chop the onion, garlic, and pork ahead of time and store them in airtight containers.

Batch cook proteins: Cook the shrimp and pork in larger quantities and freeze portions for future use.

Utilize a food processor: Use a food processor to quickly mince the garlic and chop the onion.