Penang Hokkien Mee
Hawker • Singapore
How to Make Penang Hokkien Mee (Traditional & Healthy Version)
Penang Hokkien Mee, also known as prawn noodle soup, is a celebrated hawker dish that’s found in many kopitiams and food centres across Singapore. Despite its name, Penang Hokkien Mee has become a local favourite, blending Malaysian influences with Singaporean culinary creativity. Traditionally, this dish is known for its robust prawn broth, yellow noodles, and a mix of savory toppings. Our vegetarian version reimagines this classic, replacing seafood with umami-packed mushrooms and seaweed, retaining the signature flavors but making it both lighter and suitable for vegetarians. This healthy Penang Hokkien Mee recipe is a perfect lunch choice for those who love rich, spicy soups but want to keep calories in check. The broth is aromatic, layered with the sweetness of carrots, the earthiness of mushrooms, and a hint of smokiness from fried shallots. Singapore's hawker culture celebrates such dishes for their ability to bring people together, and our version is crafted to be enjoyed by all, including families, office workers, and health-conscious foodies. Whether you’re seeking nostalgia or just a comforting bowl, this vegetarian Penang Hokkien Mee fits right into Singapore’s vibrant food scene. With the growing trend towards plant-based eating in Singapore, this dish is a testament to how traditional hawker fare can be adapted for modern lifestyles without losing its soul. Enjoy the fusion of familiar flavors, lively textures, and local kopitiam vibes—right in your own kitchen.
Ingredients(for 1 large bowl (soup and noodles), as served at Singapore hawker centres)
- 120g Yellow noodles (fresh hawker-style mee)
- 80g Rice vermicelli (bee hoon) (blanched)
- 6 pieces Shiitake mushrooms (fresh or dried, sliced)
- 1 small Carrot (sliced)
- 1 strip (10cm) Kombu (seaweed) (for umami broth)
- 2 tbsp Fried shallots (homemade or store-bought)
- 1 tbsp Soy sauce (light)
- 1 tbsp Chili paste (sambal, optional for less spice) - optional
- 1 cup Bean sprouts (blanched)
- 1 cup Spinach or kang kong (washed)
- 1.2 litres Water (for broth)
- to taste Salt and white pepper
Instructions
- 1
Prepare the broth by bringing 1.2 litres of water to boil. Add kombu, carrots, and sliced shiitake mushrooms. Simmer for 15 minutes to extract flavors.
15 minutes
Soak dried shiitake mushrooms beforehand for deeper umami.
- 2
Remove the kombu from the broth. Season with light soy sauce, salt, and white pepper. Keep the broth simmering on low heat.
2 minutes
Do not overboil kombu to avoid bitterness.
- 3
Blanch yellow noodles and rice vermicelli in hot water for 1 minute. Drain and portion into serving bowls.
3 minutes
Toss noodles with a bit of sesame oil to prevent sticking.
- 4
Blanch bean sprouts and spinach or kang kong briefly until just wilted. Drain and set aside.
2 minutes
Keep vegetables crisp for extra freshness.
Why This Dish is Healthy
Choosing a vegetarian version of Penang Hokkien Mee means enjoying the iconic flavors of Singaporean hawker fare with fewer calories and less fat. By using mushrooms and kombu to build a deep, satisfying broth, this recipe delivers maximum taste with minimal guilt. The emphasis on fresh vegetables and whole ingredients makes this a smart choice for anyone tracking calories, aiming for heart health, or embracing plant-based eating.
This vegetarian Penang Hokkien Mee is rich in fiber from fresh vegetables and mushrooms, which also provide essential vitamins like B2, C, and K. Using kombu and mushrooms delivers natural umami without animal products, keeping the dish low in saturated fat and cholesterol-free. The combination of complex carbohydrates from noodles and plant-based protein from mushrooms and soy sauce supports sustained energy, making this a balanced, nutrient-dense meal. Sodium is easily controlled by adjusting soy sauce and salt.
Pro Tips
- 💡Tip 1: Use dried shiitake mushrooms for a stronger umami kick.
- 💡Tip 2: Add a splash of mushroom seasoning for extra depth if desired.
- 💡Tip 3: Prepare fried shallots in advance to save time and add crunch.
Storage & Serving
Store leftover broth and toppings separately in airtight containers in the fridge for up to 2 days. Reheat broth before serving. Noodles are best blanched fresh before assembly to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
