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The dish's story
A 70-year Phuket Town institution credited as the island's original Hokkien noodle shop, serving thick yellow Hokkien mee stir-fried with seafood and pork in a rich gravy; listed in the Phuket MICHELIN Guide.
📋 Phuket101🍴 Traditional Phuket-style recipe — Mee Ton Poe
📋 recipe source: Riverside Thai CookingIngredients
- • fresh yellow (egg) noodles 150 g
- • shrimp, peeled 4
- • pork, thinly sliced 50 g
- • egg 1
- • garlic 3 cloves
- • shallots 1-2
- • neutral oil 3 tbsp
- • pork stock powder 1 tsp
- • sugar 2 tsp
- • dried chili 1 tsp
- • oyster sauce 1 tbsp
- • soy sauce 2 tsp
- • dark soy sauce 1 tsp
- • Asian greens such as kale (kai-lan) a handful
- • lime 1
Method
- 1 Heat the oil in a wok over high heat and fry the garlic and shallots until soft.
- 2 Add the pork and stir-fry until nearly cooked.
- 3 Add the shrimp, then the noodles and all the sauces, pork stock powder and sugar, and stir-fry hot and fast for a few minutes.
- 4 Add the greens and a splash of water.
- 5 Turn the heat down, crack the egg over the noodles and leave for 1 minute, then fold through. Serve with lime and dried chili.