Penang hokkien mee: a lighter home recipe with a clear finish · SG

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Penang hokkien mee: Simmer yellow noodles, bee hoon, prawns, and pork ribs in a robust prawn stock, serving with hard-boiled eggs and chilli paste. 500ml prawn stock; 15g chilli paste. Penang hokkien mee: pork ribs, boiled and sliced · bean sprouts · prawn stock · hard-boiled eggs, halved · chilli paste. The noodles are soft, the prawns are pink and firm, and the soup is rich and spicy with a clear broth.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 150gyellow noodles
• 150gbee hoon
• 120gprawns, peeled
• 100gpork ribs, boiled and sliced
• 50gbean sprouts
• 500mlprawn stock
• 2hard-boiled eggs, halved
• 15gchilli paste

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Penang hokkien mee — yellow noodles · bee hoon. Prepare yellow noodles, bee hoon, and prawns, peeled in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Penang hokkien mee — yellow noodles · bee hoon · prawns, peeled. yellow noodles, bee hoon, and prawns, peeled are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Penang hokkien mee — prawns, peeled · pork ribs, boiled and sliced. Add pork ribs, boiled and sliced, bean sprouts, and prawn stock in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Penang hokkien mee — pork ribs, boiled and sliced · bean sprouts · prawn stock. pork ribs, boiled and sliced, bean sprouts, and prawn stock smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Penang hokkien mee — bean sprouts · prawn stock. For the main cooking stage, Simmer yellow noodles, bee hoon, prawns, and pork ribs in a robust prawn stock, serving with hard-boiled eggs and chilli paste.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Penang hokkien mee — Simmer yellow noodles, bee hoon, prawns, and pork ribs in a robust prawn stock, serving with hard-boiled eggs and chilli paste.. The noodles are soft, the prawns are pink and firm, and the soup is rich and spicy with a clear broth.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Penang hokkien mee — hard-boiled eggs, halved · chilli paste. Add hard-boiled eggs, halved and chilli paste at the point where their aroma remains clear. Rest briefly and divide Penang hokkien mee into two equal portions.

Look for: Penang hokkien mee — The noodles are soft, the prawns are pink and firm, and the soup is rich and spicy with a clear broth.. Penang hokkien mee holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions