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
Step-by-step instructions
Step 1 · Prepare the broth by bringing 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.
Step 2 · Remove the kombu from the broth
Remove the kombu from the broth. Season with light soy sauce, salt, and white pepper. Keep the broth simmering on low heat.
Step 3 · Blanch yellow noodles and rice vermicelli in hot water for 1 minute
Blanch yellow noodles and rice vermicelli in hot water for 1 minute. Drain and portion into serving bowls.
Step 4 · Blanch bean sprouts and spinach or kang kong briefly until just wilted
Blanch bean sprouts and spinach or kang kong briefly until just wilted. Drain and set aside.
Step 5 · Arrange noodles
Arrange noodles, vermicelli, bean sprouts, spinach, and cooked mushrooms in serving bowls.
Step 6 · Ladle hot broth over the assembled ingredients
Ladle hot broth over the assembled ingredients. Top with fried shallots and a spoonful of sambal chili paste if desired.
Step 7 · Garnish with extra spring onions or a squeeze of lime for brightness
Garnish with extra spring onions or a squeeze of lime for brightness.
Why this recipe 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.
A note on tradition
Penang Hokkien Mee is beloved in Singapore, often enjoyed at breakfast or lunch in bustling kopitiams and hawker centres. Its roots are Malaysian, but Singapore’s penchant for fusion and adaptation has made it a local staple, with variations found in different regions. Vegetarian versions reflect Singapore’s diverse, health-conscious dining scene, especially popular among younger crowds and those seeking lighter, plant-based options.