Hokkien mee

Hokkien mee is a Southeast Asian dish that has its origins in the cuisine of China's Fujian (Hokkien) province. The noodle is popular in Malaysia, Indonesia, and Singapore. Some versions are broth-based noodle soups, while others are stir-fried.

Traditionally, Hokkien mee comprises two types of noodles: thick yellow egg noodles and thick white rice vermicelli. Hokkien noodles are sometimes called by their appearance as yellow noodles. These noodles are sold fresh or wet in vacuum sealed packaging.

The noodles are fried with bean sprouts, prawns, eggs, squid and slices of cooked porkThe dish is served with a dash of chilli paste and calamansi lime on the side. Hokkien mee can be cooked in many different ways.

Hokkien mee noodle soup with shrimp can be found and very common in northwest Malaysia. It is known as Penang Hokkien Mee and is a popular prawn noodle soup found in Penang,
Hokkien mee

The meaning of fried noodles

Fried Noodles crisp or soft-fried noodles, tossed with meat, vegetables or seafood and flavorings.

It is ubiquitous in Malaysia, Singapore and Indonesia where it is often sold as street food.

Stir-fried noodles may be eaten as part of a meal – usually at home, as they considered home-cooking style dishes.

The noodle is fried with mutton or other meat such as chicken or beef meat.

Ingredients go into the wok is measured progression so that each one cooks to the point of optimal flavor and texture.

Carrots, onions, ginger and garlic will release their sweetness and fragrance into the hot oil.

Fry, moving them around to prevent scorching, until they crisp and curl and just start to change color.
The meaning of fried noodles