Hokkien Mee 福建面

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).

There are 2 types of Hokkien mee: 
(1) Hokkien Hae Mee (2) 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.

《华文版本》
福建炒麵被吉隆坡当地人称为福建面或称福建炒，起源于1920年代至1930年代。是一种源于吉隆坡的华人传统面食。

福建炒面是一种用粗大的鹼水黃面配上猪油、黑醬油、猪肉片、菜心、包菜等材料所闷炒出來的面食，在吉隆坡巴生谷一带是非常流行的面食，在一些路边摊或夜市的煮炒店都可找到它的踪影。