Thick, glossy noodles tossed with pork belly, shrimp, and crisp vegetables. This easy KL Hokkien Mee recipe is ready in just 30 minutes, with a rich, savory-sweet sauce coating every chewy noodle.
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KL Hokkien Mee is a classic Malaysian noodle dish from Kuala Lumpur featuring thick yellow noodles stir-fried in a dark, savory-sweet sauce with pork, shrimp, and vegetables. Ong Kim Lian, a Fujian immigrant, is credited with popularizing the dish, which is now commonly served at Malaysian restaurants and hawker stalls.
Whenever my husband and I return to his hometown of Kuala Lumpur, these are the noodles we always order. They're often served over a banana leaf, which absorbs some of the excess oil and adds a light aroma to the noodles. I especially love watching the chefs cook this dish over their fiery woks in a matter of minutes.
I found that briefly blanching the noodles just until loosened is key to keeping them chewy. Since they continue cooking in the sauce and chicken stock, over-blanching them at the start can make them too soft.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Hokkien Noodles: Use fresh, thick yellow wheat noodles for their characteristic chewy texture and ability to absorb the sauce and stock. You can find them at select Asian grocers in the refrigerated section. Fresh lo mein noodles also work.
- Pork Belly Strips: Slice into 1⁄2-inch-thick, bite-sized strips so the fat renders while the pork keeps a meaty bite. The rendered fat also coats the noodles and gives the dish its rich flavor.
- Raw Jumbo Shrimp: Use peeled and deveined raw shrimp. Extra-large shrimp or sliced fish balls also work.
- Garlic: Freshly minced is preferred, but jarred minced garlic works in a pinch.
- Chinese Cabbage: Napa cabbage also works.
- Chinese Broccoli (Gai-Lan): Use young gai lan for a less bitter taste. Mature gai lan also works; just chop the thick stalks into thinner pieces. Yu choy sum also works.
- Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola or peanut oil.
- Chicken Stock: Use low-sodium chicken stock to better control the saltiness. The noodles absorb the stock as they cook, adding savory flavor while loosening the thick sauce.
Noodle Sauce
- Sweet Soy Sauce (Kecap Manis): This thick, sweet Indonesian soy sauce gives the noodles sweetness and helps create their glossy, savory-sweet coating. If unavailable, use dark soy sauce mixed with 2 teaspoon sugar.
- Dark Soy Sauce: Gives KL Hokkien Mee its characteristic deep brown color. I prefer Pearl River Bridge because it's thicker and darker than other brands. Regular soy sauce isn't a direct substitute because it is thinner and saltier.
- White Granulated Sugar: Cane sugar also works.
- Cornstarch: Thickens the sauce so it clings to the noodles instead of remaining watery. Potato starch also works.
- Water: Use cold water so the cornstarch dissolves smoothly before cooking.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Rinse and dry the shrimp: Rinse off tiny shell fragments or lingering odors, then pat dry to prevent steaming.
- Don't over-blanch the noodles: They continue cooking in the sauce and stock and can become too soft.
- Use a carbon steel wok: It can develop smoky wok hei; a nonstick pan works but won't produce the same char.
- Render the pork belly well: The rendered fat coats the noodles and adds richness to the sauce.
- Keep the noodles moving: Toss continuously so the thick sauce coats them evenly without sticking.
- Watch the final consistency: Stop cooking when the noodles are glossy and most of the stock is absorbed.
Instructions
Below are step-by-step instructions on how to make KL Hokkien Mee:
- Make the sauce: In a small bowl, whisk the noodle sauce ingredients until the sugar fully dissolves. Set aside.
- Blanch the noodles: Bring a large pan of water to a boil over medium-high heat. Blanch the noodles for 20-30 seconds, just until loosened. Drain immediately and set aside.
- Cook the pork belly: Heat the vegetable oil in a large pan or wok over medium heat. Add the pork belly and cook until lightly browned and some of the fat has rendered into the pan.
- Cook the shrimp: Add the garlic and shrimp. Cook until the shrimp are mostly pink but still slightly translucent in the center. They will finish cooking with the noodles.
- Add the noodles and sauce: Increase the heat to medium-high. Whisk the sauce again to redistribute the cornstarch, then add the noodles followed by the sauce. Toss continuously until the noodles are evenly coated and have absorbed most of the sauce.
- Add the vegetables and stock: Add the Chinese broccoli, Chinese cabbage, and chicken stock. Toss until the vegetables are crisp-tender, the shrimp are cooked through, and the noodles are coated in a thick, glossy sauce with most of the stock absorbed. Transfer to a large serving plate and serve immediately.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freezing is not recommended because the noodles and vegetables can become watery and soggy when thawed.
- Reheating: Microwave until hot, or reheat in a skillet over medium heat with 2 tablespoons of water for about 3 minutes to loosen the noodles.
Variations
- Chicken version: Replace the pork belly with thinly sliced chicken thighs. Keep the shrimp.
- Gluten-Free: Use gluten-free udon, certified gluten-free kecap manis, and gluten-free dark soy sauce.
Pairing Suggestions
Serve KL Hokkien Mee with:
- Malaysian Curry Puffs: A flaky, savory starter before the noodles.
- Nasi Goreng: A hearty fried rice for a larger meal.
- Chinese Garlic Yu Choy: Crisp greens that balance the rich noodles.
FAQ
The noodles may have been blanched too long or overcooked in the sauce and stock. Blanch them for only 20-30 seconds, just until loosened, then avoid cooking them longer than needed for the sauce to become thick and glossy.
The cornstarch may have settled or the noodles may need more time to absorb the liquid. Whisk the sauce again before adding it and cook over medium-high heat until the noodles are coated in a thick, glossy sauce.
Add 2-3 tablespoons of chicken stock or warm water and toss over medium-high heat until the noodles loosen and become glossy again.
More Like This
Check out my other noodle recipes:
📖 Recipe
Easy 30-Minute KL Hokkien Mee
Ingredients
- 1 lb Hokkien noodles or fresh lo mein noodles
- ½ lb pork belly strips cut ½-inch-wide strips
- ½ lb jumbo shrimp peeled, deveined, rinsed & pat dry
- 1 cup Chinese cabbage cut into 1-inch-wide strips
- 1 cup Chinese broccoli cut into 2-inch-long pieces, thick stalks thinly sliced
- ¼ cup chicken stock low-sodium
- 2 garlic cloves minced
- ½ tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 1.5 tablespoon dark soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- ½ tablespoon white granulated sugar
- ½ tablespoon cornstarch
- ½ cup water cold
Instructions
- In a small bowl, whisk the noodle sauce ingredients until the sugar fully dissolves. Set aside.
- Bring a large pan of water to a boil over medium-high heat. Blanch the noodles for 20-30 seconds, just until loosened. Drain immediately and set aside.
- Heat the vegetable oil in a large pan or wok over medium heat. Add the pork belly and cook until lightly browned and some of the fat has rendered into the pan.
- Add the garlic and shrimp. Cook until the shrimp are mostly pink but still slightly translucent in the center. They will finish cooking with the noodles.
- Increase the heat to medium-high. Whisk the sauce again to redistribute the cornstarch, then add the noodles followed by the sauce. Toss continuously until the noodles are evenly coated and have absorbed most of the sauce.
- Add the Chinese broccoli, Chinese cabbage, and chicken stock. Toss until the vegetables are crisp-tender, the shrimp are cooked through, and the noodles are coated in a thick, glossy sauce with most of the stock absorbed. Transfer to a large serving plate and serve immediately.
phelicia
can we sub the pork belly with mince pork?
Christie Lai
Yes!
Arik
Quick easy ... yummm.
Eat it with raw green mongkey chillies
christieathome
Thanks for making my recipe, Arik and for leaving this kind review!
Richard Storey
Just as I remember it from my time in KL. ate this on every possible occasion. Also, chicken satay skewers.
christieathome
Awesome! Glad it hits the spot! Thanks for making my recipe, Richard!
Sarah
Thanks a mil Christie
Super simple, super tasty
SJ
christieathome
Thank you so much Sarah for the kind review! I'm so glad you enjoyed it and have a lovely day!
Heidi | The Frugal Girls
The beautiful combination of the soft noodles and the Hokkien mee sauce would tempt me any day of the week. Yum!!!
Michelle | Sift & Simmer
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 🙂