The Penang Hokkien Mee (檳城福建麵) is a spicy soup of mee (egg noodles) and bihun (rice noodles) in a stock made from prawn, dried shrimp, pork ribs or chicken stock. As such, it is very different from "Hokkien Mee" as found elsewhere in Malaysia. (In the central and southern part of Malaysia, the "Hokkien Mee" resembles what is known as Hokkien Char in Penang.
Hokkien Mee is a popular hawker food. The noodles are garnished with sliced boiled eggs, sliced prawns, kangkung (water spinach/morning glory, water convolvulus, Ipomoea aquatica), fried onion, with a dollop of chilli paste. Hokkien Mee is popular at hawker stalls during breakfast and lunch time, but is also found in some places during dinner.
Hokkien Mee (22 August, 2008)
Outside Penang, Hokkien Mee is called Hae Mee, or Har Mee, where the name "Hokkien Mee" itself refers to a fried noodle dish which is similar to Penang's Hokkien Char. As a result, you would often see the dish being labelled Hokkien Prawn Mee, which in my opinion is redundant.
One of my favourite Hokkien Mee still is the New Lane Pork-Rib Hokkien Mee, available in the morning at Sin Yin Name Cafe.
Hokkien Mee is one of the most popular and most common hawker dish in Penang. It is available in most coffee shops. Still, if you're looking for a stall nearest to you, my food map below will prove useful and incredibly easy to use. All the stalls I've come across selling Hokkien Mee are pinpointed on the map, and the numbers correspond to the listing below. Also included are stalls that call themselves "Har Mee" or "Hokkien Prawn Mee", as these are variations of the same thing.
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