Hokkien mee

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

This is one of the great standards of Malaysian hawker-stall cooking, with every merchant claiming to have the one, the true, the authentic recipe. There is a popular, darker version of the dish, to which oyster sauce and dark soy are added, but I prefer this lighter variation, which gives the subtle flavours of the squid and prawn a chance to star.