Types
There are two types of Hokkien mee: Hokkien hae mee and Hokkien char mee. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien fried noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.
| Hokkien hae mee (prawn noodles) |
Hokkien char mee (fried noodles) |
|---|---|
| Refers to either the Penang prawn noodle or Singapore prawn noodle | Refers to the Kuala Lumpur Hokkien noodle |
| Soup based (Penang) and stir fried (Singapore) | Stir fried |
| Egg noodles and rice noodles | Fat yellow noodles |
| No dark soya sauce used | Dark soya sauce is used |
| Prawn is the main ingredient with slices of chicken or pork, squid and fish cake. kangkung (water spinach) is common in the Penang version | Slices of chicken or pork, squid and cabbage |
Strictly speaking, the Penang and Singapore versions of Hokkien mee are two different dishes, except that they are both prawn noodle dishes and share the name "Hokkien." The ingredients and methods of cooking are different, and the Penang version is cooked in soup while the Singapore version is stir fried. In this respect, the dish Hokkien mee can refer to no fewer than three different distinct dishes: Penang Hokkien mee, Singapore Hokkien mee, and Kuala Lumpur Hokkien mee. Penang Hokkien mee is sometimes referred to in Kuala Lumpur as mee yoke, since in Kuala Lumpur, Hokkien mee means Hokkien char mee by default.
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