You Should Try This Underrated Dish Known as Fried Hokkien Vermicelli.

Fried Hokkien Noodles (炒福建面) is one of the most famous local dishes in Malaysia. It might not be a national dish like Bakuteh but it is still loved by many and a must try dish when visiting Malaysia. However, because of its popularity, there is another similar dish which we love but has been put to the shadow for far too long. We are talking about Fried Hokkien Vermicelli or AKA Hokkien Meehoon (炒福建米粉).

Some story~

Hokkien Meehoon is not a stranger to us Malaysians. A similar fried noodle dish like Hokkien noodle but replacing the yellow noodle with vermicelli. It might not be anything special but at least it is for me.

You see, like it or not, the foods that we love in our life are often influenced by our parents or the way we were brought up. In this case, my preference of Hokkien meehoon was because of my Father. My dad, my real-life hero, who loves vermicelli a lot. Everywhere we go, he will order vermicelli when the chances occur. So, when we visited his favourite fried Hokkien noodles, it was obvious that vermicelli is and will always be his choice. And so, fried Hokkien vermicelli was one of our staple foods growing up. Until these days, when I make my own Hookien noodles or order one outside, vermicelli will be my first choice.

Why vermicelli, not yellow noodles?

Familiarity is a strange thing, doesn’t it? It plays a big role behind our mind and makes decisions for us without us realizing it sometimes. In this case, by choosing vermicelli over yellow noodles. Well, familiarity aside, I do think vermicelli has a better texture than yellow noodles. Vermicelli is much rough in texture compared to yellow noodles. With that, they are better in absorbing the sauce and still remain al dente.

Yellow noodles on the other hand might get soggy if being simmered for too long. That is why some restaurant opts for the thicker yellow noodles but the taste will usually ruin by the heavy kansui (鹼水)smell. Thus, we think vermicelli is the better option here. It is good at absorbing the sauce during simmering which gives your noodle a impeccable flavor. And the texture remains al dente despite the simmering.

You should definitely give it a try!

We had shown you how to make fried Hokkien noodles before in our earlier post. If you’ve seen it, this will be very much similar. Still, we think fried Hokkien vermicelli deserves a new post and also a new recipe in our blog. If you are eager to try, you can follow our recipe below. Or if you are not into cooking, do yourself a favour and order vermicelli next time instead of yellow noodles 😉.

Fried Hokkien Meehoon

Malaysian Chinese style stir-fried vermicelli with pork lard.
Prep Time 10 minutes
Cook Time 15 minutes
Course economic meal, Main Course
Cuisine Chinese, Malaysian Chinese
Servings 2 portions


  • Wok (non stick will do if you do not one)


  • 200 g Vermicelli
  • 100 g Pork sliced
  • 50 g Fish cake (sliced)
  • 100 g Choy sum (separate stalks and leaves)
  • 2 clove Garlic (diced)
  • 40 g Pork fat
  • 1/2 cup Water


  • 1 tbsp Soy sauce
  • 1 tbsp Dark soy sauce
  • 2 tsp Oyster sauce
  • Salt and grated white pepper



  • Prepare the ingredients. Hydrate the vermicelli by letting it sit in clean water for about 20 minutes or so. Or until it is soft and no longer dry.

Preparing the pork lard

  • Heat the wok on medium low heat and add the pork fat in. Gently fry it until the lard comes out and the pork fat turns into cracklings. Remove the cracklings and leave the lard in the wok.

Time to cook~

  • Now turn the heat to medium high. Add the garlic in and fry until fragrant. Add the fish cake, pork sliced in and continue to stir fry until the meat is no longer pink in colour.
  • Next, add the choy sum in. fry a minute or so, or until they are no longer raw.
  • Add the vermicelli in and stir fry it a little bit.  
  • Season it with soy sauce, dark soy sauce, oyster sauce, salt and pepper. Toss and stir fry it a little until everything is well coated.
  • Add 1/2 cup of water in and slightly stir fry it a bit. Make sure they are well mixed together. Then, let it simmer until the vermicelli is cooked and your hokkien meehoon is slightly dry. (A good Hokkien meehoon should not be too wet or too dry. Slightly dry with a bit of wetness is the best consistency)
  • Finally, add the pork crackling in and give it a few more tosses and we are ready to serve.
Keyword fried hokkien meehoon, fried hokkien vermicelli, 炒福建米粉, 福建米粉

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