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.
The prawn stock: Fry prawn heads and shells in lard (or neutral oil) over high heat until fragrant and beginning to caramelize — 5-7 minutes. Add water (or light stock), Shaoxing wine, and simmer 30-45 minutes. Strain. This stock is the flavour foundation of Hokkien mee. The braising technique: Heat lard in a wok (lard is traditional and essential). Add garlic, fry briefly. Add fresh prawns and squid — toss until just cooked and remove. Add the thick yellow egg noodles. Add enough stock to nearly submerge the noodles. Braise over medium heat, tossing and turning, until the stock is almost completely absorbed — the noodles should be fully infused with the stock flavour but not soupy. Return the prawns and squid. Season with fish sauce, white pepper, and a small amount of dark soy for colour.
Fuchsia Dunlop, Invitation to a Banquet (2023); Eileen Yin-Fei Lo, Mastering the Art of Chinese Cooking (2009)