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hokkien fried mee

Commonly found variants; note these may range from acceptable alternatives to non-standard forms or incorrect spellings*.
* Singlish is a largely spoken creole, and as such descriptivism (recording forms that reflect actual pronunciation in spoken language, or as appearing in the linguistic corpus) is more pertinent than strict prescriptivism. Nevertheless, the use of more standard forms (or for words originating in languages with Latin script, such as Malay, accurate to the original spelling) is recommended and encouraged.

also can:

hokkien fried mee fried hokkien mee

Hokkien mee

简 繁

→

Hokkien:

福建面

poj:

Hok-kiàn-mī

expand for details Detailed etymology

definitions

noun

  1. a dry noodle dish of Singaporean Hokkien origin, usually using a mixture of yellow noodles and rice noodles stir-fried with prawns, squid, pork slices, fish cake, lard, eggs, spring onions, and other ingredients, together with a savoury sauce made of prawn stock. It is usually served with a sliced calamansi or other lime and a dollop of sambal chilli.

    2. The long queues at my favourite fried hokkien mee stall in Serangoon Gardens prompted me to cook my own one day.

    — 1998, Lee Geok Boi. Weekend East, "Do-it-yourself hokkien mee". p.16

  2. any of the other variants of a prawn noodle dish, usually of Hokkien or other South Chinese origin
  3. yellow alkaline egg noodles slightly thicker than spaghetti, often used in Hokkien cuisine but also now common in other local and regional cuisines. They are usually sold fresh, rather than dried. The use of a carbonate salt (typically sodium or potassium carbonate) gives the noodles a unique taste and springy texture, as well as causing their distinctive bright yellow colour.

    4. A combination of fresh yellow wheat noodles (Hokkien mee) and rice vermicelli are stir-fried with a mixture of seafood, vegetables, and pork. The whole lot is then bathed in rich stock and seasoned to perfection.

    — 2012, Djoko Wibisono and David Wong. Authentic Recipes of Singapore. Tuttle Publishing. ISBN: 9781462905461


usage notes

When not referring to the most common Singaporean variety of Hokkien mee, it is usually qualified, e.g. 'KL fried Hokkien mee'.


related:

Hokkien mee bee hoon chor bee hoon gansui QQ1

categories:

cuisine