Hakka Mee

Hakka Mee

The idea of driving out for the sole purpose of lunch during weekend has always turn me off, especially when the weather is hot, and most of the time, it is hot. Unless I have errands to run, I would usually prefer to settle our lunch with something simple at home. My definition of something simple means  “simple ingredients, straight forward cooking method, settled within +- 20 min”.

I once tried Hakka Mee in Ying Ker Lou in Pavilion KL, a fine dining restaurant which serves authentic Hakka cuisine. This little soupy noodles served is so simple and yet yummy. As usual, I hunt for the recipe in the WWW after trying, and my search was fruitful with the finding of Lily’s sharing. I have adapted her recipe to the version below.

I use the noodles as as pictured below.  A big pack like this only costs me a humble RM4.

Hakka Mee

As I promised, other than the noodles, below are all the ingredients you need. Ground pork, chopped garlic, spring onion, fish sauce and a teaspoon of pepper. No, I didn’t miss up the oil, it is not  even required dear. If you find this complicated, I would suggest you to give up the idea of home cooking. Be reminded that having instant noodles is not a solution.


Hakka Mee

If you are familiar with Asian cooking, you know it well that spring onion is one of the most common ingredients used. It is low in cost, and never fail to spice up the aroma of the dishes prepared. The only nuisance linked to this is the duration it can be stored in fridge. Unlike cabbage or other more durable vegetables, it is not easy to maintain its freshness. Thanks to Wendy’s sharing,  by just trimming it and storing it in covered tupperware in fridge, you can store it up to 2 weeks in the fridge. Please do not grumble as you have one less excuse for home cooking. 🙂

Spring Onion

~Happy Cooking and I wish you a beautiful Saturday~


  • 4 pieces of Chinese Pasta Noodles 豆签
  • Half bowl of ground pork
  • 4 tbsp of chopped spring onion
  • 1 tbsp of fish sauce
  • 1 tsp of pepper
  • 1 cup of water
  • Prep time: 15 min
  • Cook time: 15 min
  • Servings: 2
  • Difficulty: easy


To prepared the gravy:
1. Stir fry the ground pork in pan (without oil) in the pre-heated pan/wok till no pink.
2. Add in the chopped garlic and continue to stir fry for 5 min.
3. Add the water, fish sauce and pepper.
4. Simmer it for 10 minutes.

To prepare the noodles:
1. Just cook the noodles till soft.
2. Blanch the hot cook noodles with cold water.
3. Pour the cook pork gravy on the noodles and top with chopped spring onion.

Served hot.

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