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Close up view of saucy hokkien mee topped with chopped green onions.

Hokkien Mee

This Hokkien Mee Recipe is a stir fried noodle dish with pork, shrimp and a sweet and salty sauce that takes less than 40 minutes to make!
Course Dinner
Cuisine Malaysian
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 people
Calories 1105kcal


  • 16 ounces Chinese egg noodles cooked to package instructions
  • 8 ounces raw shrimp peeled and deveined
  • 16 ounces pork belly sliced in 1-2" pieces
  • 3 cups shredded cabbage
  • Sliced green onions for serving
  • Fried garlic optional for serving
  • Cornstarch slurry 1 tablespoon cornstarch mixed with 1 tablespoon water - *Optional only if needed

Sauce Ingredients:


  • Stir together the sauce ingredients in a bowl and set aside.
  • Heat a wok or large skillet over medium heat and add the pork belly. Cover with water (about 1 ½ cups) and bring to a simmer.
  • Let simmer until the liquid evaporates, leaving only oil and crisping the pork belly pieces (about 10-15 minutes). Remove and set aside.
  • Turn the heat to medium high and add the shrimp, cooking about 1-2 minutes until pink all the way through. Remove and set aside.
  • Add the cabbage and stir fry 1-3 minutes.
  • Add the noodles and stir fry 1-2 minutes, until slightly charred in spots.
  • Add the sauce, pork and shrimp and toss to combine. (Add the cornstarch slurry here if sauce is too thin).
  • Remove from heat and serve garnished with green onion and fried garlic.


  1. If you want a thicker sauce, stir in the cornstarch slurry until the sauce reaches your desired consistency.
  2. Be sure to let the pork belly cook until the liquid evaporates. This will ensure the pork gets crispy, which is essential for texture and flavor in this noodle dish.
  3. Instead of shrimp, you can substitute prawns.
  4. Shrimp are fast cooking so keep an eye on them. If they overcook, they will end up tough and chewy.
  5. The recipe moves quickly, so I recommend having all the ingredients prepared before you start, including the sauce.
  6. In order to fit all of the ingredients in the pan, use a wok or a large high-sided skillet.
  7. I recommend using low sodium chicken broth to control the amount of salt in the sauce. You can also use this crockpot chicken broth recipe.


Serving: 6ounces | Calories: 1105kcal | Carbohydrates: 95g | Protein: 30g | Fat: 66g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 1241mg | Potassium: 643mg | Fiber: 5g | Sugar: 11g | Vitamin A: 133IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 3mg