hokkien mee

Hokkien Mee is a popular noodle dish throughout Southeast Asia with several variations. This recipe is the Malaysian “KL” (or Kuala Lumpur) version, braised in a sweet dark soy sauce with pork crackling and shrimp.

Malaysian Hokkien Mee (KL Version)

pork

salt

shrimp ((16 to 21 size, peeled and deveined))

oyster sauce

sesame oil

white pepper

soy sauce

Thai black soy sauce

Thai thin soy sauce

chicken stock

garlic ((finely chopped))

Taiwanese cabbage ((shredded; can substitute green cabbage))

cabbage

Shaoxing wine

hokkien noodles ((or cooked lo mein noodles))

cornstarch ((mixed with 2 tablespoons water))

Cut the pork belly in half lengthwise, dividing the lean part from the fattier part attached to the skin.

Slice the lean (non-skin) part of the pork belly into ⅛-inch (3mm) slices. You should end up with about 6 ounces/170g.

Take the fatty length of the pork belly and trim off the skin, which can turn tough in the cracklings. Slice into ¼-inch (6mm) slices and then in half into small chunks.

To a cast iron pan, add the fatty pork belly chunks, ½ teaspoon salt, and ½ cup of water. Simmer for 10 minutes, until the water evaporates and the pork fat begins to render.

Turn the heat down and simmer on low for 15 minutes, stirring the pork belly occasionally, until the chunks are golden brown and crisp. Set aside on a paper towel, and reserve the pork lard for the rest of the dish and for future uses (you’ll have extra).

Rinse them and pat dry. Optionally, you can also velvet the shrimp using our shrimp velveting technique, but it’s totally optional.

Combine the oyster sauce, sesame oil, white pepper, Thai sweet soy sauce, Thai black soy sauce, Thai thin soy sauce, and low sodium stock (or water). Set aside. (If you want to adjust the sweetness, start with 1 tablespoon of sweet soy. You can always add more later.)

Set a wok over medium-high heat. Add 2 teaspoons of rendered pork lard (or vegetable oil). Sear the pork belly until browned, remove from the wok, and set aside. Next, add another 2 teaspoons of lard/oil, followed by the shrimp. Toss for 30-45 seconds, just until it turns pink. Remove from the wok and set aside.

Add another tablespoon of lard/oil to the wok, followed by the chopped garlic. After 10 seconds, add both kinds of shredded cabbage. Stir fry for about 30-60 seconds. Add the Shaoxing wine.

Next, add the noodles. Give everything a quick toss, and pour in the sauce mixture. Stir-fry to combine, and push everything together to the center of your wok. Let the sauce and noodles come up to a simmer, stirring occasionally as it heats. Continue to cook for another minute or two until the sauce has reduced slightly. Meanwhile, prepare your cornstarch and water mixture.

Add the pork belly and the shrimp back into the wok. Stir until combined.

Stir in half of the cornstarch mixture. If you like your sauce a little thicker, add more cornstarch slurry. If you end up adding too much slurry and the sauce is too thick for your liking, simply add a splash of water, and stir until the sauce has an even consistency.

Transfer to a serving dish, sprinkle the crispy pork cracklings on top, and serve!

KL Hokkien Mee. Savoury chewy noodles smothered in a sweet salty soy sauce with prawns, pork belly, cabbage, and gai-lan. The perfect meal for dinner or lunch. Ready in 30 minutes!

Quick & Easy KL Hokkien Mee

egg noodles (or sub with udon noodles)

pork belly (sliced)

shrimp

Chinese cabbage (or Napa Cabbage, thinly sliced)

gai lan (chopped)

chicken stock (unsalted)

garlic (minced)

tbsp vegetable oil (or any neutral oil)

tbsp kecap manis (aka sweet soy sauce)

tbsp white granulated sugar

cornstarch

water

In a small bowl, combine Sauce ingredients as listed above. Set aside.

In a large pan or 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 pan or wok. On 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&#39;s a thin layer of sauce on the bottom of the wok. Remove off heat and enjoy!

Quick easy ... yummm.
Eat it with raw green mongkey chillies

Just as I remember it from my time in KL. ate this on every possible occasion. Also, chicken satay skewers.

Thanks a mil Christie
Super simple, super tasty
SJ

The beautiful combination of the soft noodles and the Hokkien mee sauce would tempt me any day of the week.  Yum!!!

Mmm those thick noodles! I haven't had Hokkien noodles before, but I'll have to give it a try! I think my boys would devour this :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656449368/db0jskjc4myxpzwpw1jd.mp4

Savoury chewy noodles smothered in a sweet salty soy sauce with prawns, pork belly, cabbage, and gai-lan. A popular Southeast Asian noodle dish that is undeniably good!

KL Hokkien Mee

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Malaysian Hokkien Mee (KL Version)

Quick & Easy KL Hokkien Mee

Top 2 hokkien mee recipes from across the web

The most viewed hokkien mee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Malaysian Hokkien Mee (KL Version)

Quick & Easy KL Hokkien Mee

The most viewed hokkien mee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine