Fried Hokkien Mee – Fried noodles cooked in Hokkien (or Fujian, originating from China) style, served in many Southeast Asian countries, mostly Singapore and Malaysia, though in the two countries, the cooking style may vary. In Singapore, Fried Hokkien Mee is usually served as a dish comprising of egg or rice noodles, stir fried with ingredients such as prawns, chicken or pork slices, squid and fish cake slices. Sometimes, it can be served on fragrant opei leaf (actually a soft palm bark).
In Singapore, it is easy to spot a good and famous Fried Hokkien Mee stall by observing a long line of people queuing to buy, knowing that the food is worth the wait. But you would also be able to know you are getting one of the best Fried Hokkien Mee when it is fried with the nice amount of brewed stock, fresh prawns and squids, tender juicy pork slices and served with lime and good sliced red chilli or blended Sambal chilli.
It can both a joy and fun to watch how the famous Fried Hokkien Mee hawkers who have mostly been at it for many years, even decades, stir fry the noodles to the clanging sound of their woks at their stalls.
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