Hokkien mee noodles

Bright, glossy, and full of savory-sweet flavor, Hokkien mee is a beloved stir-fry that traces its roots to the Hokkien communities of Southeast Asia, where it became a street-food favorite across Malaysia and Singapore. Thick, springy Hokkien noodles soak up a fragrant sauce built on kecap manis, the sweet Indonesian soy sauce that gives the dish its signature caramel-dark sheen. Tossed with garlic, ginger, kaffir lime leaves, crisp vegetables, and fresh bean sprouts, it comes together in about 20 minutes. That makes it a fantastic weeknight dinner when you want big, bold flavor without a long list of steps.

To soften the Hokkien noodles, place them in a large heatproof bowl and cover them with boiling water. Use a fork to gently separate the strands, then drain well and set aside.

Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic, ginger, kaffir lime leaves, red bell pepper, and bok choy. Stir-fry until the vegetables are almost tender and wonderfully fragrant, about 2 to 3 minutes.

Toss in the green onions, bean sprouts, and drained noodles. Stir everything together so the noodles loosen and mingle with the vegetables.

In a small bowl, blend the cornstarch with the kecap manis, sweet chili sauce, sesame oil, and water until smooth. Pour it into the wok and stir-fry until the mixture comes to a boil and thickens slightly, coating the noodles in a glossy, savory-sweet glaze. Serve right away while it's hot and fragrant.