KL Hokkien Mee. Savoury chewy noodles smothered in a sweet salty soy sauce with prawns, pork belly, cabbage, and gai-lan. This is the Malaysian or Kuala Lumpur version of this popular noodle dish, hence the name.
WHAT IS HOKKIEN MEIN?
Hokkien Mee is a very popular noodle dish in Southeast Asia, especially in Malaysia and Singapore. They are served at mamak stands in Malaysia or hawker centers in Singapore. This dish consists of thick noodles cooked in a salty sweet soy sauce with prawns, in pork lard, with greens.
WHAT DOES HOKKIEN MEE TASTE LIKE?
Imagine a thick chewy egg noodles covered in a glossy sweet salty sauce with bouncy chewy prawns. In each bite, there’s the taste of leafy greens and pork belly. What gives this dish that sweet salty flavour is the dark soy and sweet soy sauce. Without these two ingredients, you won’t get those dark brown noodles.
QUICK & EASY
This Malaysian hokkien mee recipe is fast and easy to make at home. Ready in 30 minutes in one wok! You also don’t need a wok to make it. However, if you cook it in a normal pan, you won’t get that smoky taste that a wok usually produces with high heat and oil.
DIFFERENT TYPES
There are different types of Hokkien fried noodles. A dry kind and a saucy kind (which is the one we are making today). Singapore also has their own version but today I’m going to show you how to cook KL hokkien mee from Malaysia.
In Malaysia, they also use pork lard as the cooking oil but we’re going to use pork belly with oil to make this recipe more accessible, especially if you can’t find pork lard where you are. The prawns are a signature to this dish but if you’re not a fan of prawns, then feel free to omit.
Sometimes they will serve or pack these dark noodles in a fresh banana leaf. It’s a cost effective and biodegradable way to package and garnish food. The banana leaf also offers a bit of flavour.
WHAT ARE HOKKIEN NOODLES MADE OF?
You will need the following ingredients for my hokkien fried mee recipe:
- thick egg noodles
- pork belly
- garlic
- shrimp
- Napa cabbage
- gai lan
- chicken stock
- oil
HOKKIEN MEE SAUCE:
- dark sweet soy sauce
- dark soy sauce
- sugar
- cornstarch
- water
HOW TO MAKE HOKKIEN MEE
Below are visuals to show you how to make hokkien noodles recipe. Please scroll down to the recipe card below to find full instructions and details.
WHERE CAN I BUY THICK EGG NOODLES?
Most Asian grocers will carry this item in the refrigerated noodle section as they come fresh. They can be purchased at T&T or H-Mart. Sometimes they’re called “Miki Noodles”. Look for yellow thick egg noodles that are made with wheat flour.
If you can’t find these exact noodles, feel free to sub with any thick noodle, such as udon (though not traditional, it’ll do the job!)
WHERE CAN I FIND SWEET SOY SAUCE?
This can be purchased at most Asian grocers in the sauce aisle. If you can’t find this item, substitute with dark soy sauce and add 1 tablespoon of sugar or more.
CAN I USE OTHER GREENS?
Yes, feel free to substitute with other leafy greens of your choice. Bok choy or choy sum could work well.
MAY I USE CHICKEN OR BEEF INSTEAD OF PORK?
Yes, I would recommend a fattier cut.
WHERE DID HOKKIEN MEE ORIGINATE FROM?
It’s originates from Fujian, China which is a Southeastern province.
OTHER RECIPES YOU MAY LIKE!
Penang Char Kway TeowMee GorengThai Drunken NoodlesPad See Ew Woon SenAuthentic Chicken Pad ThaiHoisin Beef Noodle Stir-FryChicken Pad See Ew
I hope you give my Hokkien Mee a try and enjoy it!
If you enjoyed my recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
Christie
*This post for KL hokkien mee noodles contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
INGREDIENTS
- 400 grams thick egg noodles
- 1 cup pork belly sliced
- ¾ cup large shrimp peeled and deveined
- 1 cup Napa cabbage thinly sliced
- 1 cup gai lan chopped
- ¼ cup chicken stock unsalted
- 2 cloves garlic minced
- ½ tablespoon vegetable oil
Sauce:
- 1.5 tablespoon dark soy sauce
- 1 tablespoon kecap manis aka sweet soy sauce
- ½ tablespoon white granulated sugar
- ½ tablespoon cornstarch
- ½ cup water
INSTRUCTIONS
- In a bowl, combine Sauce ingredients as listed above. Set aside.
- In a wok filled halfway with water, bring to a boil. Blanch your noodles for only 20-30 seconds or until loosened. Strain immediately. Any longer and your noodles will be soggy.
- Dry your wok and over medium heat, add oil and pork belly. Fry until the pork belly has released some fat and is browned on the edges.
- Toss in garlic and shrimp. Fry until shrimp is 50% cooked.
- Increase heat to medium high. Add noodles and Sauce. Mix the sauce into noodles allowing the sauce to reduce a bit, about 45-60 seconds.
- Then add cabbage, gai-lan and chicken stock. Toss everything together and cook until there’s a thin layer of sauce on the bottom of the wok. Remove off heat and enjoy!
Source: https://christieathome.com/
