Any Hokkien Mee fan out there? A big YASS from me ?.

When I was a little girl, only two noodles are very important to me. One is Hokkien Mee ( KL version) and another one is Cantonese Fried Noodles.

My Papa used to be a bus driver and he always worked until late at night. Most time he will reach home about 12-1am daily. Sometimes, I will wait for him but at times I’m so tired to wait.

Usually, he will buy these two delicious noodles, Hokkien Mee and Cantonese Fried Noodles. And this noodle usually will be sold during night or supper time.

When Papa brought the noodles back home, we enjoyed it so much. It’s still hot and still tasty.

The most important the idea of eating together just warm the heart and belly. If you know what I mean ?

Today I’m going to share my Hokkien Mee recipe with a slight change on the noodle. I’m going to use Pan Mee instead of the yellow Hokkien noodle. Not to worry, you can use Hokkien noodle if you have that with you.

So, let’s get into the recipe of Hokkien Pan Mee.

Happy Cooking!

Hokkien Pan Mee| Hokkien Mee Recipe |Fried Hokkien Mee |Hokkien Mee Malaysia | 福建板面

Yield : 3-4 person


400g Pan mee, thick

5-6 cloves garlic (minced)

2 TB of pork flavoured oil/Lard oil


5-6 Prawns (shelled and deveined)

2-3 small squid (sliced)

50g fried crispy pork fat/pork lard

200g cabbage (roughly chopped)

1 fish cake (sliced)

Marinate for minimum 10 mins:

150g Pork meat slices – 猪肉

1 tsp soy sauce

1 tsp cornflour

1 tsp water

Corn flour slurry:

1 tbsp corn flour

1 tbsp water

Sauce mixture:

6 tbsp dark caramel sauce

2 tbsp light soya sauce, or to taste

1/3 tbsp oyster sauce

150 ml chicken stock

2 tsp white sugar

A few dash white Pepper to taste


1. Marinate the pork belly slices with soy sauce, corn flour, and water.

2. Washed and sliced cabbage into 1cm strips. Discard the really thick stems.

3. Minced 5-6 cloves garlic.

4. Shelled and deveined prawns and slice squids into 2-3cm length.

5. Slice fish cake thinly.

6. Combine the sauce mixture.

7. Combine the cornflour and water.

8. Heat up a large pot of water to a boil. Add the uncooked Pan Mee.

9.Cook by following packaging instructions. Undercooked a little the Pan Mee.

10. Then rinse and drain in cold water and transfer back to the pot.

11.Heat 2 tbsp lard oil.

12. Add in minced garlic, stir fry till fragrant.

13. Add pork slices, fish cakes, and cabbage. Add 1-2 tbsp of mixture sauce. Cook until cabbage slightly soften.

14. Add prawns and squids. Give a quick stir.

15. Add the Pan Mee and the sauce mixture. Stir well.

16. Cover the noodle and let it braised for about 2-3 mins.

17. Remove the cover and let the sauce reduce a little bit.

18. Then slowly pour in cornflour slurry. Start with 1-2 tsp spoon. Stir well. Until you get the consistency you like. The Pan Mee is going to absorb the sauce later.

19. Add pork lard. Make a quick stir and the Hokkien Pan Mee is ready.


With love? from our simple kitchen to yours.


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