Hokkien Mee (Phuket Style)

1. 1

   Prepare ingredients

   Slice pork and pork liver thinly. Peel and devein shrimp. Clean and slice squid. Cut Chinese kale into 2-inch pieces. Mince garlic and slice shallots. If using dried noodles, blanch briefly in boiling water and drain.

   15m

   Tips:

   • • Slice meat against the grain for tenderness
   • • Keep all ingredients within reach for quick stir-frying
   • • Pat seafood dry to prevent excess moisture
2. 2

   Heat wok and cook aromatics

   Heat a wok or large cast-iron pan over high heat until smoking. Add cooking oil and swirl to coat. Add minced garlic and sliced shallots, stir-fry for 10-15 seconds until fragrant but not browned.

   1m

   Tips:

   • • High heat is essential for wok hei (breath of the wok)
   • • Don't let garlic burn or it will taste bitter
   • • Work quickly once oil is hot
3. 3

   Stir-fry proteins

   Add sliced pork first and stir-fry for 1-2 minutes. Add pork liver and stir-fry for 30 seconds. Add shrimp and squid, stir-frying until shrimp turn pink and are nearly cooked through (about 1-2 minutes).

   4m

   Tips:

   • • Cook pork first as it takes longest
   • • Liver cooks quickly, don't overcook or it becomes tough
   • • Seafood should be just undercooked as it will continue cooking
4. 4

   Add noodles and vegetables

   Add the egg noodles to the wok, breaking them apart gently. Add Chinese kale and toss everything together for about 10 seconds to combine.

   1m

   Tips:

   • • Use chopsticks or tongs to separate noodles
   • • Work quickly to prevent sticking
   • • Add harder vegetable stems before leafy parts
5. 5

   Season and add liquid

   Pour in dark soy sauce and light soy sauce, tossing to coat noodles evenly for color. Add chicken or pork stock and sugar. Stir-fry vigorously, tossing all ingredients together until the liquid is mostly absorbed and noodles are well-coated (about 2-3 minutes).

   3m

   Tips:

   • • Dark soy sauce gives the characteristic color
   • • Don't add all stock at once if noodles seem too wet
   • • Keep tossing to prevent burning and ensure even coating
6. 6

   Final seasoning

   Add white pepper powder and fish sauce (if using). Toss well to combine. Taste and adjust seasoning if needed - it should be savory with a slight sweetness and rich umami flavor.

   1m

   Tips:

   • • White pepper adds authentic flavor
   • • The dish should be slightly glossy from the sauce
   • • Better to undersalt - diners can add more at table
7. 7

   Optional egg addition

   If adding eggs, push noodles to the side, crack eggs into the wok and scramble briefly, then toss with noodles. Alternatively, create a well in the center and poach the egg in remaining sauce without breaking the yolk.

   2m

   Tips:

   • • Scrambled egg adds richness
   • • Poached egg is traditional Phuket style
   • • Some prefer to serve with fried egg on top
8. 8

   Serve

   Transfer immediately to serving bowls or plates. Serve hot with chopsticks and a spoon. Offer crispy fried shallots, fresh chilies, and Sriracha hot sauce on the side.

   1m

   Tips:

   • • Serve immediately while noodles are glossy
   • • Traditional accompaniments include fried pork rinds
   • • Some restaurants serve with lime wedges

• •Use fresh Hokkien egg noodles for the most authentic texture - they're thicker and chewier than regular egg noodles
• •High heat is crucial for achieving 'wok hei' - the smoky, charred flavor that makes stir-fried noodles special
• •Have all ingredients prepped and ready before you start cooking - stir-frying happens very quickly
• •Don't overcrowd the wok - cook in batches if necessary to maintain high heat
• •The noodles should be slightly glossy from the sauce, not dry or swimming in liquid
• •Traditional Phuket style uses small oysters as a main ingredient - add them if available
• •Visit famous spots like Mee Ton Poe (serving since 1946) in Phuket City for authentic reference
• •Crispy fried shallots on top add wonderful texture and are commonly served at Phuket restaurants
• •The dish traditionally has a slightly sweet-savory balance from the combination of soy sauces and sugar

• •
  Fresh cucumber slices
• •
  Pickled green chilies
• •
  Crispy fried pork rinds (khao kriap mu)
• •
  Thai iced tea or hot Chinese tea
• •
  Fresh lime wedges
• •
  Sriracha or other Thai chili sauce
• •
  Side of clear pork or chicken soup
• •
  Fried shallots for garnish

Hokkien Mee came to Phuket with early Chinese immigrants from the Fujian (Hokkien) province in southern China who settled throughout Southeast Asia. The dish has been adapted to incorporate local Thai ingredients and flavors, creating a unique Phuket version distinct from Malaysian or Singaporean variations. In Phuket, this dish holds special cultural significance and is traditionally enjoyed during Chinese New Year celebrations. The island's famous Hokkien Mee restaurants, such as Mee Ton Poe (established 1946), have been serving this beloved dish for generations, making it an integral part of Phuket's culinary heritage. The Sino-Portuguese architecture and culture in Phuket Old Town reflects the same Chinese immigrant history that brought this noodle dish to the island.

Authentic Phuket Hokkien Mee differs from Malaysian versions in several key ways: it uses thick, round yellow egg noodles rather than a mix of yellow and white noodles; the sauce is darker and slightly sweeter due to generous use of dark soy sauce; it traditionally includes pork liver alongside other proteins; and it's typically less spicy than Malaysian versions. The Phuket style emphasizes a glossy, well-coated noodle with a balance of sweet-savory flavors rather than heavy charring. Traditional restaurants serve it with crispy fried shallots on the side and sometimes offer the option to add deep-fried pork rinds. The inclusion of small oysters, while less common today, represents the most authentic connection to the original Fujian recipe. The dish should have 'wok hei' (breath of the wok) - a distinctive smoky aroma achieved only through high-heat stir-frying. Look for restaurants that have been operating for decades in Phuket Old Town for the most authentic experience.