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penang-hokkien-mee-recipe

Penang Hokkien Mee Recipe

A flavorful and spicy noodle soup from Penang, Malaysia.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Malaysian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Broth

  • 500 g Pork bones
  • 200 g Shrimp shells
  • 2 liters Water
  • 1 Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Chili paste

Noodles

  • 200 g Yellow noodles
  • 200 g Rice vermicelli

Toppings

  • 100 g Shrimp, peeled and deveined
  • 100 g Pork, sliced thinly
  • 2 Hard-boiled eggs, halved
  • 1 cup Bean sprouts
  • 1 tablespoon Fried shallots
  • 1 tablespoon Chopped green onions

Instructions 

  1. 1. In a large pot, bring water to a boil. Add pork bones and shrimp shells. Simmer for 30 minutes.
  2. 2. Remove the pork bones and shrimp shells. Strain the broth.
  3. 3. In the same pot, heat some oil and sauté the onion and garlic until fragrant.
  4. 4. Add the strained broth back into the pot. Stir in the chili paste. Simmer for another 20 minutes.
  5. 5. Cook the yellow noodles and rice vermicelli according to package instructions. Drain and set aside.
  6. 6. To serve, divide the noodles into bowls. Pour the hot broth over the noodles. Top with shrimp, pork, hard-boiled eggs, bean sprouts, fried shallots, and green onions.

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 200mg | Sodium: 1200mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg

Keywords

Noodles, Soup, Spicy
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