Hokkien mee
The dishes are all indigenous to the region and not known in Fujian itself, although they are all thought to have descended from lor mee (卤面), a staple of Fujianese cooking.The key to the dish is copious quantities of an aromatic broth made from prawns and pork bones, slowly simmered for many hours.Sambal chilli and calamansi limes are served on the side for the diner to blend in, giving it an extra zing and tanginess.It primarily consists of rice vermicelli and thicker yellow egg noodles, while the broth is made with prawn heads and shells, and pork ribs.The dish is also usually served with freshly cut red chili slices in light soy sauce and lime juice.
NoodleFujian provincecuisineIndonesiaMalaysiaSingaporeEgg noodlesrice noodlesTraditional ChineseSimplified ChineseHokkienStandard MandarinHanyu PinyinSouthern MinYue: CantoneseYale RomanizationFujianSoutheast Asiancuisine of China's Fujian (Hokkien) provincelor meePetaling StreetPasar SeniDark soy saucekangkungsambalprawnsSambal chillicalamansiareca palmgarlic chiveSingaporean cuisineMichelin Guiderice vermicellishallotsfish cakebean sproutsscalliondried shrimpsoy sauceKuala Lumpursurrounding regionIndonesian cuisineMalaysian cuisineList of noodle dishesFodor'sAyam bakarAyam gorengAyam kecapAyam kodokBakpauBakwanBihun gorengBubur ayamBubur kacang hijauBubur ketan hitamGado-gadoGorenganIkan asinIkan bakarIkan gorengJagung rebusKari ayamKari dombaKari kambingKari udangKetupatLontongMacaroni schotelMartabakMi baksoMi gorengMi kuahNasi campurNasi gorengNasi kariNasi kuningNasi bakarOtak-otakPanekukPastel tutupPerkedelPerkedel jagungPindangRendangRijsttafelRoti bakarRoti bolenSambal goreng udangSayur bayamSayur sopSerundengSop buntutSoto ayamSoto miSup ercisSup makaroniSup wortelTahu gorengTelur asinTelur pindangTempehTumis kangkungTumpengAcehneseMeuseukatMi acehMi calukNasi gurihSate matangFalafelHummusManakishKatayefNasi kabsahNasi mandiMaamoulRoti maryamRoti pitaSaltahShawarmaTabboulehTharidBalineseBetutuBe urutanIga babi