Thursday, February 19, 2009

Noodles - Hokkien Mee (Prawn Noodles)

I don’t know why prawn mee (noodles) is called Hokkien mee (Cantonese: Har Mee) in Penang; maybe this recipe was made by someone who was from the Hokkien/Fujian Province (China). Of course, I mean they were Hokkien Chinese in Penang. If you go to Fujian, China, I think you wouldn’t find this type of Hokkien prawn noodles. In Penang, Hokkien prawn noodles are in soup, and fried Hokkien mee is different; it is another type of noodles.

I saw my sister-in-law prepare Hokkien mee before, from taking off the prawn shells, frying the prawn shells, cooking prawn shell soup, and cooking the other ingredients…a lot of work.

If you do not live in Malaysia and you miss Penang prawn mee, and your place has a store selling ‘Ibumie’ instant prawn noodles (I used to buy this brand when I was in Penang), I recommend you buy it. You cook it yourself at home, and the taste is quite good. I bought this package during our New York trip, and it has five packs in a package. I didn’t find it in our area’s store, sigh…. Let’s cook these instant prawn noodles.

Ingredients – Makes 1 serving

  • 1 pack ‘Ibumie’ Har Mee (prawn noodles)
  • 1-1½ cups water
  • 3-4 shrimps
  • 3 fish balls (optional)
  • Some bean sprouts or water spinach
  • ½ boiled egg, slice to half


  1. Add paste/seasoning from package, shrimp and fish balls to boiling water. After the mixture comes back to a boil, add the instant noodles.
  2. After cooked, put in bean sprouts and water spinach and bring back to a boil before turning off the heat.
  3. Pour the cooked noodles in a bowl, place the boiled egg and garnish with fried onion & chili oil (from package). Serve while it is still warm.




材料 - 1人份量

  • 1 ‘Ibumie’的快熟虾麵
  • 1-1½杯水
  • 3-4
  • 3 鱼丸(可有可无)
  • 少许 豆芽或蕹菜
  • ½ 水煮蛋,切半


  1. 加调味料(附在包装内)、虾和鱼丸在煮沸的水,水再煮沸后,加入面煮熟。
  2. 加入豆芽或蕹菜,再煮沸后即可关掉炉火。
  3. 将虾面盛于碗,加上蛋及撒上油炸葱和辣椒油(附在包装内)。稍热食用。

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