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Hokkien mee
Hokkien mee is a dish in Malaysian and Singaporean cuisine that has its origins in the cuisine of China's Fujian (Hokkien) province. In its most common form, the dish consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime (for adding the lime juice to the dish).
==Types==
There are two types of ''Hokkien mee'': ''Hokkien hae mee'' and ''Hokkien char mee''. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien fried noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. For example, ''Hokkien mee'' in Kuala Lumpur refers to ''Hokkien char mee''.
Strictly speaking, the Penang and Singapore versions of ''Hokkien mee'' are two different dishes, except that they are both prawn noodle dishes and share the name "Hokkien." The ingredients and methods of cooking are different, and the Penang version is cooked in soup while the Singapore version is stir fried. In this respect, the dish ''Hokkien mee'' can refer to no fewer than ''three'' different distinct dishes: Penang ''Hokkien mee'', Singapore ''Hokkien mee'', and Kuala Lumpur ''Hokkien mee''. Penang ''Hokkien mee'' is sometimes referred to in Kuala Lumpur as ''mee yoke'', since in Kuala Lumpur, ''Hokkien mee'' means Hokkien ''char mee'' by default.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Hokkien mee」の詳細全文を読む
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