Penang Hokkien Mee (Penang Prawn Noodle Soup)
槟城福建面 Bīngchéng Fújiàn MiànSay it: beeng-cheng hoh-kee-en mee
Penang Hokkien Mee is a beloved street-food noodle soup from the island of Penang in Malaysia. It features yellow wheat noodles and rice vermicelli swimming in a rich, deeply savory broth made from prawns and pork bones. Topped with fresh prawns, slices of pork, fried shallots, and a soft-boiled egg, the dish delivers a perfect balance of sweet, salty, and umami flavors with a hint of chili heat. Eaten mainly for breakfast or lunch at hawker stalls, this iconic Penang specialty is treasured for its intense prawn aroma and comforting, soulful taste.
Penang Hokkien Mee (Penang Prawn Noodle Soup)
槟城福建面, Bīngchéng Fújiàn Miàn
Pronounced beeng-cheng hoh-kee-en mee
- Serves
- 4
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Broth
Method
Peel and devein the prawns, reserving the heads and shells. Set the prawn meat aside.
In a large pot, heat 1 tbsp (15 ml) oil over medium heat. Add the prawn heads and shells and stir-fry for 3-4 minutes until they turn bright red and fragrant.
Add the pork bones, 8 cups (2 liters) water, fish sauce, soy sauce, sugar, salt, and white pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour, skimming foam occasionally. The broth should become rich and slightly cloudy with intense prawn flavor.
Strain the broth, discarding the solids. Return the clear broth to the pot and keep hot.
In a small skillet, heat the remaining 1 tbsp (15 ml) oil and sauté the minced garlic until golden and aromatic, about 1 minute. Add the sliced pork and cook until just done, 2-3 minutes. Remove and set aside.
In the same skillet, quickly stir-fry the reserved prawn meat until pink and opaque, about 2 minutes. Set aside.
Bring a large pot of water to a boil. Cook the rice vermicelli for 2 minutes, then add the Hokkien noodles and cook 1 minute more until both are just tender but still chewy. Drain and divide among four deep bowls.
Pour the hot broth over the noodles. Top each bowl with cooked prawns, sliced pork, bean sprouts, halved soft-boiled eggs, fried shallots, sliced green onions, and a spoonful of chili paste.
Serve immediately so the noodles remain springy and the broth stays piping hot.
Regional variants
In Kuala Lumpur, Hokkien Mee is often stir-fried instead of served as soup, using thicker dark soy sauce for a drier, sweeter version. Some modern cooks add a dash of lard for extra richness.
Cook's notes
- For the most authentic flavor, do not skip stir-frying the prawn heads and shells; this step builds the signature rich aroma.
- Prepare the fried shallots in advance; they keep well in an airtight container for several days and add essential crunch.
- Adjust the chili paste to your preferred heat level; many locals add extra sambal belacan at the table.
Serve with
Fresh lime wedges, extra chili paste, and a hot cup of local kopi or teh tarik.
Make ahead and storage
The broth can be made 1-2 days ahead and refrigerated. Reheat gently before assembling. Cook noodles and toppings just before serving.
