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5 from 3 votes

Penang Prawn Noodle Soup Hokkien Mee Recipe

Learn how to make the best Hokkien Mee recipe from Penang. This Malaysian Prawn Noodle Soup is spicy, featuring ribs, pork belly & spinach.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course, Soup
Cuisine: malaysian
Keyword: Hokkien Mee Recipe, Malaysian Soup, Prawn Noodle Soup, Seafood Soup
Servings: 6
Calories: 1047kcal

Equipment

  • Dutch Oven or Large Pot
  • tongs
  • Skillet
  • French knife
  • Mixing bowls
  • measuring spoons
  • measuring cups
  • Strainer

Ingredients

  • 1 lb Shrimp
  • 1 lb Bone-in Pork Ribs
  • 0.75 lb Pork Belly
  • 2 tbsp Vegetable oil
  • 1 Large onion minced
  • 4 tbsp Chili Paste
  • 5 Garlic cloves
  • 1 Star anise
  • 5 Cloves
  • 1 tsp Peppercorns
  • 2 tbsp Fish Sauce
  • 1 tsp Brown Sugar
  • 1 tsp Soy Sauce
  • 12 oz Beansprouts
  • 4 oz Spinach
  • 250 g Fresh Chinese Egg Noodles cook based on package instructions
  • 250 g Rice Noodles cook based on package instructions
  • 3 tbsp Fried Shallots
  • 3 Eggs hard boiled and sliced in half
  • Green onions garnish

Instructions

  • Peel shrimps, reserving the shells to use later.
  • Fill a large pot or dutch oven 1/3 full of water and bring to boil over medium high heat. Add pork ribs and pork belly. Continue to boil for 5 minutes. Remove pork ribs and pork belly with a pair of thongs. Discard water.
  • Fill the pot again with 10 cups of water. Bring to a boil and return pork ribs and pork belly to the pot. Lower heat and allow to simmer.
  • To a large skillet add minced onion with vegetable oil and fry for 3 minutes. Add chili paste and continue to fry for another 2 minutes. Transfer onion chili mixture to a small bowl.
  • Add remaining 1 tablespoon vegetable oil into the same skillet. Add shrimp shells and fry until shells turn pink, about 3 minutes.
  • Place fried shrimp shells and 2 tablespoons of cooked chili paste (keep the remaining as condiment) into the simmering pork belly and ribs pot. Add garlic, star anise, cloves and peppercorns. Allow to simmer for 90 minutes.
  • After 30 minutes of cooking, remove pork belly. When cool enough to handle, slice thinly. In a skillet fry pork belly on both sides, 2 to 3 minutes, until crispy. Set aside.
  • When soup is done, remove pork ribs and set aside. Strain broth and discard shrimp shells. Remove meat from pork ribs and discard bones.
  • Add fish sauce, brown sugar, soy sauce and prawns to the soup and cook for about 3 minutes until they turn pink. Remove and set aside.
  • Place a portion of cooked rice noodles, egg noodles, beansprouts, and spinach in a bowl. Pour soup broth over noodles and vegetables. Top with prawns, crispy pork belly, pork rib and reserved chili onion condiment.
  • Garnish with sliced hard boiled egg, chopped green onions and fried shallots.

Nutrition

Calories: 1047kcal | Carbohydrates: 57.9g | Protein: 64.5g | Fat: 61.3g | Saturated Fat: 15.1g | Cholesterol: 284mg | Sodium: 1961mg | Potassium: 707mg | Fiber: 5g | Sugar: 7.4g | Calcium: 169mg | Iron: 6mg