Fried Hokkien Mie

2009 August 17

I usually cook this dish on my lazy cooking day. We don’t have to spend money on dining out and takeaway. We could eat carbohydrate, vegetables, seafood, protein and spice all come in one dish. Most importantly we could eat peacefully on dining table without my two years old interference, because he absolutely loves this dish.

You can never go wrong when cooking this dish. It is never too dry or soggy. Most noodles absorb liquid and tend to turn soggy, but this Hokkien noddle is really good with absorption. The taste is much better when it is served slightly wet. You could cook the noodle with absolutely any combination of vegetables, seafood, chicken, or fish that you prefer.

Fried Hokkien Mie


  • 500 gr of Hokkien noddles
  • 2 cloves garlic, sliced
  • 2 cloves shallot, sliced
  • 1 tomato, cut into wedges
  • 5 small red chillies
  • 5 pcs of prawns
  • 3 eggs
  • 200 gr of fish balls, sliced
  • 1 small carrot, julienne cut
  • 1 small zucchini, julienne cut
  • 2 cup of choy sum
  • 2 tbsp sweet soy sauce/Kecap Manis
  • 1 tbsp fish sauce
  • 2 tsp tomato sauce
  • 1/2 cup sliced spring onions
  • salt and white pepper to taste
  • oil


  1. Heat oil in the wok, and stir fry garlic and shallot for 2-3 minutes or until fragrant.
  2. While doing step 1, boil a pot of water. When the water is boiled, turn the heat off and put in the noodles. The noodles should be in the hot water for about 6-8 minutes.
  3. Cook in tomato wedges, whole small red chillies, and prawns for 5-6 minutes, or until the prawns changed colours.
  4. Put in the eggs. Crack salt and white pepper, and stir it quickly for seconds. Let them sit for 30 secs, and stir them again.
  5. Put all the vegetables and fish balls in, and mix until combined.
  6. Strain the noodles from water and put into the wok. Stir until combined.
  7. Pour in sweet soy sauce and fish sauce along the side of the wok. Try to let them touch the side of the wok, not straight to the noodle mixture.
  8. Pour in tomato sauce and stir for another 5 minutes.
  9. If the noodles is too dry, just add a little bit of water to wet them.
  10. Finally put in the spring onions and serve.

Cooking time (duration): 20

Culinary tradition: Chinese, Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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2 Responses leave one →
  1. 2009 August 27

    Ohh wow… the noodles look so delicious.

    I’m so glad I found your site!
    I’m 16 and have been wanting to learn to cook simple dishes for a long time but have been caught up with studies (and still am!) that short and simple recipes really appeal to me. On top of that, you even provide great photos with your recipes, which I am forever grateful!

    Thank you so much, and please keep your awesome work :D

    • 2009 August 31
      linda permalink

      Wow you are 16? You are younger than my youngest brother. It’s great that at such young age you are showing interests in cooking and wanting to learn new things. Great.. I am happy I could help you ;)

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