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Singaporean-style hokkien mee | |
Type | Noodle |
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Place of origin | Fujian province, China |
Associated cuisine | Indonesia,[1][2][3] Malaysia, Singapore |
Main ingredients | Egg noodles, rice noodles, egg, pork, prawn, squid |
Variations | Hokkien hae mee, Hokkien char mee |
Hokkien mee | |||||||||||
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Traditional Chinese | 福建麵 | ||||||||||
Simplified Chinese | 福建面 | ||||||||||
Hokkien POJ | Hok-kiàn mī | ||||||||||
Literal meaning | Hokkien noodles | ||||||||||
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Hae mee | |||||||||||||||
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Traditional Chinese | 蝦麵 | ||||||||||||||
Simplified Chinese | 虾面 | ||||||||||||||
Literal meaning | Prawn noodles | ||||||||||||||
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Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.[4]