Penang version of the dish known as Hokkien mee is significantly different from the varieties that can be found in other parts of Malaysia and Singapore. Often referred as prawn mee, the dish consists of a broth that is flavored with prawns and pork ribs, and which comes topped with ingredients such as sliced pork, rice and wheat noodles, bean sprouts, prawns, kangkong (water spinach), fried shallots, and boiled eggs.

This hawker classic is usually served with a chili-based sauce. As the name suggests, the origins of the dish are among the Hokkien community who emigrated from Chinese province of Fujian.