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Hokkien Mee 2

Hokkien Mee 2

Hokkien Mee is like a black sauce version of Yee Mee, found at all chinese tai-chows in Malaysia. It is very easy to cook at home and by omitting the fried lard, is a much healthier version too.

Ready in:

Serves: 3

Complexity: very-easy


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1 pkt yellow mee, blanched until just cooked
1 pkt of fish cake, sliced
300 g medium sized prawns, shelled and de-veined
small bunch of mustard greens (sawi), cut in 1 cm strips
1 tbsp rice bran oil
1 tbsp chopped garlic
2 tbsp thick black soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dried sole powder or chicken stock powder
⅓ cup water
1 tsp cornflour, mixed with a little water


Heat oil and fry the garlic until golden. Add the sawi and cook until the greens are starting to wilt. Add in the prawns, fish cake and toss until just cooked. Set aside.
Pour the water into the pan, add thick soy sauce, light soy sauce, oyster sauce and bring it to a boil. Add the cornflour mixture to thicken it slightly.
Gently add the blanched yellow mee into the sauce and mix well. Season with the sole powder and SIDS CRAZY SALT. Stir in the greens, prawns and fish cake. Mix well and serve immediately.