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Mee hokkien Phuket
หมี่ฮกเกี้ยน (mee hokkien) — Phuket Town's thick yellow noodles with pork, seafood and gravy
In the Sino-Portuguese shophouses of Phuket Town, descendants of Hokkien tin miners still begin the day with this: fat, chewy yellow egg noodles fried with pork, prawns and squid, then simmered in a little stock until the sauce becomes a savoury gravy that coats every strand, with an egg stirred through at the end. It is the island's signature noodle, ordered in old coffee shops with a glass of strong local coffee or a bowl of clear pork soup. The texture is slippery and thick, the flavour mellow and peppery rather than hot, so chilli vinegar goes on the table. Chef's tip: loosen the fresh noodles under hot water before they go in the wok; cold, stuck-together noodles snap into short pieces when tossed.
- Total time
- 27 min
- Difficulty
- medium
- Serves
- 3
Ingredients
For the noodles
For the sauce
To serve
Method
0/9 doneStep 1: Put 14 oz fresh thick yellow egg noodles (Hokkien noodles) in a colander, pour over hot water and gently tease the strands apart; drain well. Mix 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar and ½ tsp ground white pepper in a cup, and stir 2 tsp cornflour into 2 tbsp water in another.
Step 2: Heat 3 tbsp vegetable oil in a wok over a high heat and fry 4 cloves garlic for 20 seconds, until pale gold.
1 minStep 3: Add 5 ½ oz pork loin or shoulder and stir-fry for 2 minutes, until no pink remains (thin slices pass 145°F / 145 °F quickly). Keep the raw seafood on a separate plate from the pork.
2 minStep 4: Add 5 ½ oz raw prawns and 5 ½ oz squid and stir-fry for 1–2 minutes, just until the prawns turn pink and the squid goes opaque white. Any longer and the squid turns rubbery.
2 minStep 5: Add the stems of 7 oz choy sum and stir for 30 seconds, then the leaves for 30 seconds more.
1 minStep 6: Add the noodles and the sauce and toss for 1 minute until coated, then pour in 1 ¼ cups chicken or pork stock. Simmer for 2–3 minutes, tossing gently, until the noodles soften and soak up some of the liquid.
3 minStep 7: Stir the cornflour mixture, pour it in and toss for 30 seconds, until the liquid thickens into a glossy gravy.
1 minStep 8: Push the noodles aside, crack 2 eggs into the gravy, leave for 30 seconds, then stir through until the egg sets into soft ribbons.
1 minStep 9: Serve straight away with 3 tbsp chilli vinegar and 2 tbsp crispy fried shallots on the side.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 36 g
- Carbs
- 64 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mee hokkien Phuket take?
- About 27 minutes in total: 12 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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