Malaysia Penang Street Style Hokkien Mee/ Shrimp Noodle Soup (马来西亚槟城小吃福建面/虾面)


Special street food for the lunch on the weekend, since we stay home for the entire morning, i have extra little time making this noodle. This is basically a unique street food that you can actually found in every corner of Penang streets. The broth is made by shrimps and some herbs, however i just use the instant sauce with some additional jobs to complete this soup.


The authentic Hokkien mee with some common side dishes ready on top, such as five spice eggs, pork slices, water spinach (kangkung), bean sprouts and shrimps. But i just simplified it with shrimps, hard boiled eggs and the baby spinach. It is still taste good and feel good with just little MSG added.


Mihun (vermicelli) * 2 bowls (soak it in water till soften)

Tean’s Prawn Noodle paste * 2 tbsp

Shrimp * 7-8 pcs (remove shells & keep aside)

Baby Spinach * 70g

Egg * 2 pcs


How to cook:

  1. Cook the shrimp shells with about 1 1/2 bowl of water until it is boiling about 5-6 minutes, drain the shells off and keep the soup.
  2. Boil the shrimp with 1/2 bowl water for 1-2 minutes, drain the shrimp and keep the soup too.
  3. Mixed the both soup in a bigger pot, add in the Tean’s Prawn Noodle Paste, continue cooking for 8-10 minutes.
  4. Use another pot, make the hard boiled eggs, cook for about 7-8 minutes. Wait till the eggs cooling down and cut into half
  5. While waiting, start cooking the mihun (vermicelli) in the boiling hot water, drain it and start separate it into 2 bowls.
  6. Boil a small pot of water, and add in the baby spinach to boil for 1 minute.
  7. Once everything is set, we can start assembly the side dishes.
  8. Pour in the soup and ready to serve!


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