Hokkien Mee (福建面) — Stock-Braised Noodles of the Fujianese Diaspora

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Hokkien mee (福建面, Fujian noodles — hokkien is the Min Nan pronunciation of Fujian) is the emblematic noodle dish of the Fujianese diaspora, appearing in Malaysia, Singapore, Taiwan, and the Philippines in distinct regional variations. The common thread is thick yellow egg noodles braised in a rich prawn and pork stock until they absorb the stock completely. The Malaysian version (from Kuala Lumpur) is darker, wok-fried with dark soy and the stock poured in during cooking — achieving wok hei alongside the braised-noodle effect. The Singaporean version tends to be lighter in colour and more stock-forward. Both versions use prawn-head stock (made by frying prawn heads and shells in lard, then adding water) as their distinctive flavour base.

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