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Hokkien Char are one of those satisfying dishes that come together quickly, and trust me, you’re going to love it. Packed with pork, shrimp, and veggies, all stir-fried with noodles in a flavorful soy-based sauce, this Penang Hokkien Char recipe is easy, homemade, and ready in just 30 minutes!
Hokkien Char Mee
Hokkien Char is one of those classic dishes with roots in Fujian province, China. “Hokkien” refers to the dialect spoken there, and in Malaysia, it’s used to describe the Chinese descendants from Fujian who settled in Southeast Asia, especially in places like Malaysia and Singapore. In Penang, where I’m from, Hokkien Char is one of my go-to noodle dishes, and it’s a favorite at hawker centers.
Hokkien Char Mee, which literally means “Hokkien Fried Noodles,” is a stir-fried noodle dish served in a savory sauce, often accompanied by sambal belacan for an extra kick. In Penang, it’s usually a combo of yellow noodles and rice vermicelli, cooked up in a lighter, flavorful sauce. And let’s not forget the sambal belacan – it’s the perfect addition to spice up the noodles.
If you’ve ever been to a Char Hor Fun stall in Penang, you’ve likely come across Penang Hokkien Char, since these vendors typically offer a variety of noodle dishes like Hokkien Char, E-Fu noodles, and Char Hor Fun. It’s one of those dishes you won’t want to miss.
This easy Hokkien Char recipe brings the flavor right to your kitchen. Plus, you can make it even more delicious by adding my Sambal Belacan. Enjoy!
Different Types Of Hokkien Noodles
Here’s how the different versions of Hokkien noodles compare:
- KL Hokkien Mee: Think of this as the heartier, bolder version. The thick yellow noodles are stir-fried with pork, prawns, veggies, and pork lard in a rich, dark soy sauce, giving it that deep, savory flavor that sticks with you.
- Singapore Hokkien Mee: This one’s lighter and has a nice balance between the yellow noodles and rice vermicelli. Stir-fried with prawns and squid, it’s usually served in a savory broth with sambal and a squeeze of lime to add that zing.
- Penang Hokkien Mee: This one’s my absolute favorite. The highlight is the rich, spicy prawn broth—it’s comforting and full of flavor. With thinner noodles, juicy prawns, pork, and a hard-boiled egg, it’s a dish I can never get enough of.
Ingredients You’ll Need
- Oil – Use vegetable oil.
- Garlic
- Pork – Pick a pork belly that has a nice balance of meat and fat. The meat should be a good pinkish-red, while the fat should be creamy white and firm. Stay away from cuts that have too much fat or are mostly lean.
- Shrimp
- Fish balls
- Choy sum/Chinese mustard green – You can substitute with Chinese broccoli (gai lan) or bok choy.
- Bean sprouts
- Yellow noodles – If you can’t find yellow egg noodles, lo mein noodles would be a great substitute.
- Vermicelli
- Soy sauce
- Sweet soy sauce
- Water
- White pepper powder
- Fried shallot crisps – You can grab some store-bought fried shallot crisps at most Asian grocery stores for a quick shortcut, or, if you’re up for it, make your own at home!
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Fried Shallot Crisps: To make them, just thinly slice the shallots, fry them in hot oil until they’re golden and crispy, then drain them on paper towels to get rid of any extra oil. Homemade fried shallots bring an extra fresh crunch to your dish!
How To Make Hokkien Char
Alright, heat up your wok over high heat and add a little oil. Once the oil’s nice and hot, toss in the minced garlic and stir-fry it until it smells amazing. Now, throw in your pork slices, shrimp, and fish balls—just stir-fry them until they’re about halfway cooked. Next, add the choy sum, bean sprouts, noodles, and vermicelli. Give everything a quick toss with your spatula to mix it all up.
Now, pour in the soy sauce, sweet soy sauce (kecap manis), water, and a dash of pepper powder. Keep stirring everything together until the noodles are nice and cooked through—just be careful not to overdo it. Once it’s all perfect, dish it out and top it with those crispy fried shallots for that extra crunch. Don’t forget to serve it up with a little Sambal Belacan on the side for that spicy kick! Enjoy!
Secrets To the Best Hokkien Char Mee
- I always go for pork belly—it’s got that perfect balance of meat and fat that makes the dish so flavorful. When I pick it out, I look for meat that’s pinkish-red and fat that’s creamy white and firm. Cuts with too much fat or too little meat don’t quite hit the mark.
- If you’re not into pork belly, no worries! Pork shoulder is a great alternative with a bit more fat to keep things flavorful, while pork loin is leaner if you’re looking for something lighter. Just slice it nice and thin so it cooks quickly and stays tender.
- Here in the U.S., I can’t always find Malaysian thick soy sauce, which has that perfect hint of sweetness. Instead, I use Indonesian kecap manis—it’s a great substitute. If you’re in Malaysia, stick with the local thick soy sauce for the best results. Can’t find kecap manis? No problem! Chinese dark soy sauce works too; just add a pinch of sugar to balance out the flavors.
- I never skip the fried shallot crisps—they add the perfect crunch and a savory kick that takes the dish to the next level. When I’m short on time, store-bought ones do the trick, but if I have a moment, I’ll make them myself.
- Don’t skip the Sambal Belacan! A dollop on top adds the perfect spicy kick that takes everything to the next level.
Frequently Asked Questions
Yes. You can slice the pork, prep the shrimp, and chop the veggies ahead of time. Even frying the shallots can be done in advance, so when it’s time to cook, everything’s ready to go.
For the best texture and flavor, I recommend using fish balls made from firm, dense fish paste, like tilapia or other white fish. They hold up perfectly in stir-fries and give that nice chewy bite. Fresh fish balls from an Asian market are ideal if you can find them, but frozen ones work just as well—just be sure to thaw them first!
Keep any leftovers in an airtight container in the fridge, and they’ll stay good for up to 2 days. When you’re ready to eat, toss them in a hot wok or skillet with a splash of water to bring the sauce back to life and refresh the flavors.
Freezing isn’t the best option for noodles, since they can get mushy once thawed. It’s best to cook them fresh for that perfect bite!
This recipe is only 858 calories per serving.
What To Serve With Hokkien Char
For a wholesome Malaysian feast, I recommend the following recipes:
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Hokkien Char
Ingredients
- 2 tablespoons oil
- 2 cloves garlic, minced
- 2 oz (60g) pork, cut into slices
- 6 shrimp, shelled and deveined
- 4 fish balls, cut into slices
- 2 oz (60g) choy sum/Chinese mustard green, cut into 2-inch lengths
- 4 oz (125g) bean sprouts
- 6 oz (175g) yellow noodles, rinsed with cold water, drained
- 6 oz (175g) vermicelli, soaked in warm water until soft, drained
- 2 1/2 tablespoon soy sauce
- 1 1/2 tablespoon sweet soy sauce, kecap manis
- 3/4 cup water
- 3 dashes white pepper powder
- Fried shallot crisps
Instructions
- Heat a wok over high heat and add cooking oil. When the oil is hot, add the minced garlic and stir-fry until aromatic. Add the pork slices, shrimp, and fish balls, and stir-fry until they are half-cooked. Then add the choy sum, bean sprouts, noodles, and vermicelli, tossing all the ingredients quickly with a spatula.
- Add the soy sauce, sweet soy sauce (kecap manis), water, and pepper powder, and keep stirring until the noodles are cooked through, being careful not to overcook them. Dish out and garnish with fried shallot crisps. Serve immediately with a dollop of sambal belacan.
Notes
- I always go for pork belly—it’s got that perfect balance of meat and fat that makes the dish so flavorful. When I pick it out, I look for meat that’s pinkish-red and fat that’s creamy white and firm. Cuts with too much fat or too little meat don’t quite hit the mark.
- If you’re not into pork belly, no worries! Pork shoulder is a great alternative with a bit more fat to keep things flavorful, while pork loin is leaner if you’re looking for something lighter. Just slice it nice and thin so it cooks quickly and stays tender.
- Here in the U.S., I can’t always find Malaysian thick soy sauce, which has that perfect hint of sweetness. Instead, I use Indonesian kecap manis—it’s a great substitute. If you’re in Malaysia, stick with the local thick soy sauce for the best results. Can’t find kecap manis? No problem! Chinese dark soy sauce works too; just add a pinch of sugar to balance out the flavors.
- I never skip the fried shallot crisps—they add the perfect crunch and a savory kick that takes the dish to the next level. When I’m short on time, store-bought ones do the trick, but if I have a moment, I’ll make them myself.
- Don’t skip the Sambal Belacan! A dollop on top adds the perfect spicy kick that takes everything to the next level.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your Blog looks great! I share all those great Penang hawkers food to all my friends. I missed Penang food so much, like you said Noodles are my top choice. Each time I’m in Penang I will go for Noodles Soup or Fried Noodles. Thank you for the recipe and keep coming!