Hae mee
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| Type | Noodle soup |
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| Main ingredients | Prawns, egg noodles, , pork, fish cake slices, bean sprouts, shallots, spring onions |
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| Hae mee | |||||||||||||||
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| Traditional Chinese | 蝦麵 | ||||||||||||||
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| Simplified Chinese | 虾面 | ||||||||||||||
| Literal meaning | Prawn noodles | ||||||||||||||
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| Transcriptions | |
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| Standard Mandarin | |
| Hanyu Pinyin | xiāmiàn |
| Yue: Cantonese | |
| Yale Romanization | ha1 min6 |
| Southern Min | |
| Hokkien POJ | Hê-mī/Hok-kiàn mī |
Hae mee (also called prawn mee，台罗拼音：he5-mi7) is a noodle soup dish popular in Malaysia and Singapore. It can also refer to a fried noodle dish known as Hokkien mee. The dish's name literally means "prawn noodles" in Hokkien.
Egg noodles are served in richly flavoured dark soup with prawns, pork slices, fish cake slices and bean sprouts, topped with fried shallots and spring onion. The stock is made using dried shrimp, plucked heads of prawns, white pepper, garlic and other spices. Traditionally, lard is added to the soup, but this is now less common due to health concerns. A "dry" (without soup) version is also available; this version usually involves flavouring the noodles and toppings with vinegar, soy sauce, oil and chili, if desired. The dish is also usually served with freshly cut red chili slices in light soy sauce and lime juice.
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Wikipedia